Ginger & Lemongrass Pork Bibimbap
with Veggies & Black Sesame Rice
Bibimbap – it's fun to say and even more fun to eat! From the juicy pork mince infused with ginger and lemongrass, to the nutty black sesame rice and crisp, colourful veggies with a touch of sweetness from the carrot, every bite of this Korean-inspired bowl is different, and delicious!.
" The recent wet weather conditions across the East Coast have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious! "
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy.)
1 clove
garlic
1 packet
Ginger Lemongrass Paste
1 packet
pork mince
1
carrot
1
zucchini
½
red onion
1 pinch
chilli flakes
1 packet
black sesame seeds
(Contains: Sesame; May be present: Gluten, Soy, Tree Nuts, Milk, Peanuts.)
½ packet
sesame oil blend
(Contains: Sesame;)
1 packet
garlic aioli
(Contains: Eggs;)
Not included in your delivery
1
olive oil
1 tbs
brown sugar
2
eggs
(Contains: Eggs;)
1.5 cup
water (for the rice)
¼ cup
soy sauce (or gluten-free tamari soy sauce)
(Contains: Soy, Gluten;)
¼ cup
rice wine vinegar (or white wine vinegar)
1 tbs
water (for the sauce)
Utensils
Cooking Steps
In a medium saucepan, bring the water (for the rice) to the boil. Add the basmati rice. Stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat. Keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
While the rice is cooking, finely chop the garlic. In a small bowl, combine the garlic, ginger lemongrass paste, soy sauce, brown sugar and the water (for the sauce). In a medium bowl, combine the pork mince and 1/2 the ginger-soy mixture (you'll use the remaining mixture as a sauce).
Cut the carrot into thin sticks. Slice the zucchini into half-moons. Thinly slice the red onion (see ingredients). In a small bowl, combine the vinegar and a good pinch of sugar and salt. Scrunch the onion in your hands, then add to the pickling liquid. Add just enough water to cover the onion and set aside.
TIP: If you don't like pickled onion, skip this step and cook the onion in step 4 with the pork.
TIP: Grate the carrot to save on prep and cook time!
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the broccoli and carrot, tossing, until just tender, 4-5 minutes. Transfer to a plate and cover to keep warm. Increase the heat to high, then cook the pork mince, breaking up with a spoon, until browned and cooked through, 4-5 minutes. Add the remaining ginger-soy mixture and cook, stirring, until fragrant, 1 minute. Transfer to a medium bowl.
Wash and dry the frying pan, then return to a medium-high heat with a drizzle of olive oil. When the oil is hot, sprinkle a pinch of chilli flakes (if using) into the oil, then crack the eggs into the pan. Cook until the egg whites are firm and the yolks are cooked to your liking, 2-3 minutes.
TIP: This will give a soft yolk, fry for 6-7 minutes for a hard yolk.
Drain the pickled onion. Stir the black sesame seeds and sesame oil blend (see ingredients) through the rice. Divide the black sesame rice between bowls. Top with the Korean-style pork, veggies, pickled onion and fried egg. Sprinkle with a pinch of chilli flakes (if using). Serve with the garlic aioli.
TIP: You can toss everything together to serve, if you prefer!
