Korean Double Beef Bibimbap
with Green Beans & Black 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!
Always refer to the product label for the most accurate ingredient and allergen information.
1 packet
jasmine rice
1 clove
garlic
1 tub
ginger lemongrass paste
2 packet
beef strips
1
carrot
1 bag
green beans
1
zucchini
1 packet
garlic aioli
(ContainsEgg)1 sachet
black sesame seeds
(ContainsSesameMay be present Tree Nuts, Gluten, Milk, Peanuts, Soy)1 pinch
chilli flakes
Not included in your delivery
olive oil
1.25 cup
water (for the rice)
½ cup
soy sauce (or gluten free tamari soy sauce)
(ContainsSoy, Gluten)1.5 tbs
brown sugar
2 tbs
water (for the sauce)
1 tsp
rice wine vinegar (or white wine vinegar)
2
eggs
(ContainsEgg)
In a medium saucepan, bring the water (for the rice) 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. In a small bowl, combine the garlic, ginger lemongrass paste, soy sauce, brown sugar and water (for the sauce). In a medium bowl, combine the beef strips and 1/2 the ginger-soy mixture. Set aside. TIP: If possible, let the beef marinate for 10-15 minutes to help develop flavour.
Cut the carrot into thin sticks (or grate if you'd prefer!). Trim the green beans and thinly slice into thin sticks (or roughly chop if you prefer). Thinly slice the zucchini into thin sticks. In a small bowl, combine the garlic aioli and rice wine vinegar. TIP: We've provided alternative options to prep your veggies to save time!
Heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Cook the carrot and zucchini until just softened, 3-4 minutes. Transfer to a plate. Return the pan to a medium-high heat. Cook the green beans, tossing, until tender, 4-5 minutes. Transfer to the plate with the carrot and zucchini. 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.
Return the pan to a medium-high heat with a drizzle of olive oil. Fry the eggs until the yolks are cooked to your liking, 5-7 minutes. Just before serving, stir the black sesame seeds through the cooked rice.
Divide the black sesame rice between bowls and top with the Korean beef, carrot, zucchini and green beans. 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!