Korean Beef Bibimbap

Name: Korean Beef Bibimbap with Green Beans & Black Sesame Rice
Total time: 35 min
Yield: 2
Cuisine: Korean
Ingredients: olive oil; 1 packet jasmine rice; 1 clove garlic; 1 packet Ginger Lemongrass Paste; 3 tsp brown sugar; 1 packet beef strips; 1 carrot; 1 bag green beans; 1 capsicum; 2 egg; 1 packet black sesame seeds; 1 pinch chilli flakes; 1 packet garlic aioli; ¼ cup soy sauce (or gluten-free tamari soy sauce); 1 tbs water (for the sauce); 1.25 cup water (for the rice)

with Green Beans & Black Sesame Rice

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Bibimbap translates 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!

Tags:

Kid Friendly

•Not Suitable for Coeliacs

•Naturally Gluten-Free

Allergens:

Eggs

•Sesame

•Soy

•Gluten

The quantities provided above are averages only.

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.

Preparation Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

jasmine rice

(May be present: Wheat, Gluten, Soy.)

1 clove

garlic

1 packet

Ginger Lemongrass Paste

1 packet

beef strips

carrot

1 bag

green beans

capsicum

1 packet

black sesame seeds

(Contains: Sesame; May be present: Gluten, Soy, Tree Nuts, Milk, Peanuts.)

1 pinch

chilli flakes

1 packet

garlic aioli

(Contains: Eggs;)

Not included in your delivery

olive oil

3 tsp

brown sugar

egg

(Contains: Eggs;)

¼ cup

soy sauce (or gluten-free tamari soy sauce)

(Contains: Soy, Gluten;)

1 tbs

water (for the sauce)

1.25 cup

water (for the rice)

Nutritional Values

per serving

Energy (kJ)3518 kJ

Fat30.3 g

of which saturates4.1 g

Carbohydrate83.7 g

of which sugars18.2 g

Protein53.6 g

Sodium1672 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

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.

Cut the carrot into thin sticks. Trim the green beans and thinly slice lengthways. Slice the capsicum.

TIP: To save time, grate the carrot and roughly chop the green beans instead.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Stir-fry the carrot and capsicum until just softened, 4-5 minutes. Transfer to a plate. Return the pan to a medium-high heat with another drizzle of olive oil. Stir-fry the green beans, until tender, 4-5 minutes. Transfer to the plate with the cooked veggies. Return the pan to a medium-high heat with a drizzle of olive oil. 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. Stir the black sesame seeds through the cooked rice.

Divide the black sesame rice between bowls. Top with the Korean beef, carrot, capsicum 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 garlic aioli.

TIP: You can toss everything together to serve if you prefer!