Korean Beef Bibimbap
with Snow Peas & Sesame Rice
Bibimbap translates literally to “mixed rice” in Korean. It can be made with almost any ingredients, but always starts with a bed of rice and a medley of sautéed veggies. A perfectly fried egg tops it all off in a spectacular fashion!
Unfortunately, this week's black sesame seeds were in short supply, so we've replaced it white sesame seeds. Don't worry, the recipe will be just as delicious!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
jasmine rice
1 clove
garlic
1 knob
ginger
1 packet
beef strips
1 unit
carrot
1 bag
snow peas
1 unit
cucumber
1 packet
garlic aioli
(Contains Egg;)
1 sachet
sesame seeds
(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )
1 pinch
chilli flakes
Not included in your delivery
packet
olive oil
1.25 cup
water (for the rice)
¼ cup
soy sauce
(Contains Gluten, Soy;)
3 tsp
brown sugar
1 tbs
water (for the sauce)
1 tsp
rice wine vinegar (or white wine vinegar)
2 tsp
eggs
(Contains Egg;)
Nutritional Values
Utensils
Instructions
Heat a medium saucepan over a medium heat. Add the sesame seeds and toast, tossing, until golden, 2-3 minutes. Add the water (for the rice) and bring to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, finely grate the garlic and ginger. In a small bowl, combine the garlic, ginger, soy sauce, brown sugar and water (for the sauce). In a medium bowl, combine the beef strips and 1/2 the ginger-soy mixture (you'll use the remaining mixture in step 6). Set aside.
TIP: If possible, let the beef marinate for 10-15 minutes to help develop flavour.
Cut the carrot (unpeeled) into thin matchsticks. Trim the snow peas and thinly slice into matchsticks. Thinly slice the cucumber into halfmoons. In a second small bowl, combine the garlic aioli and rice wine vinegar.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the carrot and snow peas until just softened, 2 minutes. Transfer to a plate. Return the pan to a medium-high heat and cook the beef strips, in batches, until cooked through, 1-2 minutes. Transfer to a medium bowl.
TIP: Cooking the beef in batches keeps it tender.
Return the pan to a medium-high heat with a drizzle of olive oil. Crack in the eggs and fry until the yolks are cooked to your liking, 4-5 minutes.
TIP: This will give a soft yolk, fry for 6-7 minutes to get a hard yolk.
Divide the sesame rice between bowls and top with the Korean beef, carrot, snow peas and cucumber. Drizzle with the remaining ginger-soy sauce mixture. Top with the fried eggs and a pinch of chilli flakes (if using). Serve with the aioli mixture.
TIP: You can toss everything together to serve if you prefer!
