The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
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Speedy Korean-style Prawn Bibimbap Bowl
These Korean-style rice bowl comes together in minutes – with juicy king prawns, brown rice and an oozy fried egg. Bright orange carrots and leafy pak choi deliver vibrant colour. Chilli brings the zing!
Ready in 20
High protein
6 plants
Low sat fat
Serving size
Ingredients
- 1 tsp sesame seeds (use half) (Sesame) (white sesame seeds, black sesame seeds)
- 2 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 2 tbsp gochujang paste (use half) (Soya) (Fermented Red Jalapeno (Red Jalapeno Chilli Peppers, Salt), Coconut Palm Sugar, Tomato Paste, Tamari Sauce (Water, Soybeans, Salt, Spirit vinegar), Maple Syrup, Rapeseed Oil, Garlic Puree, Ginger Puree, Spirit Vinegar, Salt)
- 1 midi cucumber (use half)
- 90 raw peeled king prawns (Crustaceans) (King prawn (99%), Salt)
- 1 tbsp chilli paste (use half) (Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
- 1 tbsp sesame oil (use half) (Sesame)
- 1 carrot (use half)
- 2 egg (Eggs)
- 1 pak choi (use half)
- 1 unwaxed lime (use half)
- 25g honey (use half)
- 250g steamed brown basmati rice (use half) (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
Nutritional Information
Calories: 634
Protein: 37g
Carbs: 53g
Fat: 31g
Ingredients
- 1 tbsp sesame oil (Sesame)
- 1 midi cucumber
- 2 egg (Eggs)
- 180g raw peeled king prawns (Crustaceans) (King prawn (99%), Salt)
- 1 tsp sesame seeds (Sesame) (white sesame seeds, black sesame seeds)
- 1 tbsp chilli paste (Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
- 1 pak choi
- 1 unwaxed lime
- 1 carrot
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 25g honey
- 250g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 2 tbsp gochujang paste (Soya) (Fermented Red Jalapeno (Red Jalapeno Chilli Peppers, Salt), Coconut Palm Sugar, Tomato Paste, Tamari Sauce (Water, Soybeans, Salt, Spirit vinegar), Maple Syrup, Rapeseed Oil, Garlic Puree, Ginger Puree, Spirit Vinegar, Salt)
Nutritional Information
Calories: 579
Protein: 31g
Carbs: 53g
Fat: 27g
Speedy Korean-style Prawn Bibimbap Bowl
These Korean-style rice bowl comes together in minutes – with juicy king prawns, brown rice and an oozy fried egg. Bright orange carrots and leafy pak choi deliver vibrant colour. Chilli brings the zing!
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Cooking Instructions
Before you start
- Pull out a peeler, a grater, a measuring jug, a medium bowl & 2 medium frying pans
Get sizzlin'
- Quarter the lime
- Heat a medium frying pan with 1/2 tbsp oil on high heat. Once hot, add the prawns and cook for 4 mins, until pink and cooked through
- Squeeze in the juice from half the lime and season with salt. Remove from the pan and set aside
Make the cucumber salad
- Meanwhile, peel the cucumber into ribbons and add to the medium bowl, along with one-third of the tamari and one-third of the chilli paste. Mix to coat, then set aside
- Trim the pak choi and cut into bite-sized pieces. Coarsely grate the carrot
Build the dish
- Reheat the frying pan with the sesame oil on medium-high heat. Once hot, add the carrot and pak choi and cook for 1 min
- Add the gochujang, remaining tamari, the honey, one-third of the chilli paste and 50ml water (25ml for 1 person). Then stir in the rice and prawns
- Break up the rice with a wooden spoon. Cook for 2 mins
Sunny side up
- Heat the other medium frying pan with 2 tsp oil on medium-high heat. Once hot, crack in the eggs and cook for 2-3 mins, until the whites have set and the yolks are runny. Season lightly with salt and pepper
Plate up
- Check your prawns are cooked through; they should be opaque, firm and steaming hot
- Share the prawn bibimbap between bowls, with the cucumber salad alongside. Top with the fried eggs
- Scatter over the sesame seeds. Garnish with the remaining chilli paste (or to taste) and lime wedges
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