Chorizo Bibimbap Bowl 

Spring is here, and it’s bringing fresh energy, colour, and crunch to our plates—and we’re here for it. While hearty winter meals kept us warm, spring invites us to layer crisp veggies, bold flavours, and satisfying protein in creative new ways.

Enter our Spring Chorizo Bibimbap Bowl: a vibrant, plant-based twist on the classic Korean dish that balances smoky heat with seasonal freshness. Featuring our Better Butchers Chorizo glazed in gochujang, this bowl is spicy, savoury, slightly sweet, and endlessly satisfying.

What Is Bibimbap?

Bibimbap (비빔밥) literally means “mixed rice” in Korean, and it’s traditionally served as a bowl of warm rice topped with various vegetables, gochujang (a fermented red chili paste), and often a protein like bulgogi or egg. You mix everything together right before eating, creating a harmony of flavours and textures in every bite.

We’re giving it a plant-based makeover using our spicy, smoky Chorizo, along with crisp spring vegetables, sautéed mushrooms, and optional vegan egg. The result? A nourishing and exciting meal that comes together in about 30 minutes.

Why Chorizo Works So Well Here

Bibimbap is all about contrast—and our chorizo delivers the depth, spice, and umami that brings it all together. When glazed in gochujang, it takes on a caramelized stickiness that plays beautifully with cool cucumber, bright pickled radish, and earthy mushrooms. It’s an unexpected pairing, and we’re hooked.

Spring Chorizo Bibimbap Bowl Recipe

Serves 4 | Ready in 30 minutes

Ingredients

For the bowl:

• 1½ cups jasmine or short-grain rice
• 1 package (300 g) The Better Butchers Chorizo
• 1½ cups baby spinach or watercress, lightly wilted
• 1 cup carrot, julienned
• 1 cup cucumber, thinly sliced or ribboned
• 1/2 cup radishes, thinly sliced
• 1 cup shiitake or oyster mushrooms, sautéed with sesame oil
• 1/2 cup vegan kimchi or pickled daikon
• 3 green onions, sliced
• Toasted sesame seeds
• Optional: vegan fried egg (Just Egg or tofu-based), one per bowl

Gochujang Chorizo Glaze:

• 2 tbsp gochujang
• 2 tbsp tamari or soy sauce
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 1 tsp toasted sesame oil

Instructions

1. Cook rice and keep warm.

2. Prep your toppings:

• Wilt spinach in a pan or with hot water.

• Sauté mushrooms with sesame oil and a pinch of salt.

• Keep cucumber, carrots, and radish raw for a crisp spring contrast.

3. Cook the chorizo in a skillet over medium heat until browned and crumbly.

Mix together the glaze ingredients, pour over chorizo, and stir to coat. Let it simmer until sticky and aromatic (about 3 minutes).

4. Assemble: Layer rice in bowls, then add sections of each topping. Finish with glazed chorizo in the centre, sprinkle with green onion and sesame seeds, and add a vegan egg if you like.

5. Mix before eating and enjoy the bold flavour medley!

A Bowl That’s as Beautiful as It Is Nourishing

We love recipes like this because they’re flexible, colourful, and satisfying. You can swap in seasonal veggies like asparagus or snap peas, or try different grains like farro or barley. The Better Butchers Chorizo gives it enough kick to stand up to bold fermented or pickled ingredients, making every bite a flavour bomb.

Save this recipe for later, or share it with a friend who needs a little spring in their bowl.

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