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Sejak Bibimbap

Bibimbap is one of the most famous and beloved Korean dishes both to Korean and non-Korean people around the world. "Bibim" means "mixing", and "bap" refers to "(cooked) rice". The name Bibimbap was given to the dish as you simply "mix" the toppings with "rice" and sauce. 

Bibimbap can have extended names with your choice of additional toppings such as Bulgogi Bibimbap, Chicken Bibimbap, Tofu Bibimbap, etc.

Here, we are introducing Sejak Bibimbap.

As for the sauce, you can choose from spicy gochujang (Korean red chili paste) sauce or non-spicy ganjang sauce (soy sauce based sauce).

For vegetable toppings, you can choose whatever vegetables you would like to have. There are no strict rules for your choice of vegetable toppings.

Ingredients (2 servings):


· 6g or 2 heaping tablespoons steeped Sejak leaves

· 1/3 carrot, cut into strips

· 1-2 any kind of mushroom, sliced

· 1/3 zucchini, cut into half moons

· a handful of soybean sprouts (recommended) or bean sprouts

· 2 handfuls of regular spinach or baby spinach

· salt, oil, minced garlic, sesame oil and sesame seeds

· (optional) eggplant, cut into strips

· (optional) pickled radish

· (optional) egg

Gochujang Sauce

· 2 tablespoons gochujang (Korean red chili paste)

· 2 tablespoons water

· 2 tablespoons sugar

· 1 tablespoon sesame oil

Ganjang Sauce 

· 3 tablespoons soy sauce

· 1 1/2 tablespoons sugar

· 1 tablespoon sesame oil


1) Make rice. (Note: Short grain rice or sushi rice recommended).

2) After having one or two infusions of Sejak (click here to see the steeping instructions), strain the tea leaves and set aside.

3) Separately stir fry carrot, zucchini, and mushrooms each individually in a frying pan with a little bit of oil and a pinch of salt. Cool down.

4) Boil water adding 1 teaspoon of salt. Parboil spinach for 15 seconds. Rinse off with cold running water and squeeze water out. Season with 1 teaspoon of soy sauce, 1 teaspoon of minced garlic and 1/2 teaspoon of sesame oil.

5) Boil water adding 1 teaspoon of salt. Boil soybean sprouts. You want them crunchy. Be careful not to overcook, or the texture will get mushy. Cool down and season with a little bit of salt and sesame oil.

6) (optional) Stir fry eggplant with a little bit of oil and add 1 teaspoon of soy sauce while stir frying. Cool down.

7) (optional) Make pickled radish one day before making Bibimbap. Slice 1/3 Korean radish into thin strips. Sprinkle some salt over radish and mix. Leave for 15 minutes. Add 1 tablespoon of sugar and 1 tablespoon of vinegar, and mix. When juice comes out, pour it into a small bowl and add 1/2 tablespoon of Korean red chili powder in the bowl, and mix. Let sit for 5-10 minutes. Afterwards, using a sift, drain the mixture and pour the juice onto the radish. Mix well and refrigerate over night. 

8) When all the toppings are ready, add cooked rice in a bowl and add vegetable toppings and steeped Sejak leaves. You can also add one sunny-side-up egg or fried egg.

9) Add your choice of sauce and sprinkle some sesame seeds, and serve.

10) Mix all the toppings, rice, sauce and egg together, and enjoy the bowl!


Enjoy the tasTEA Bibimbap!