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Korean Beef Bibimbap

Korean Beef Bibimbap

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:Not Suitable for CoeliacsNaturally Gluten-Free
Allergens:EggSesameSoyGluten

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 difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 packet

jasmine rice

1 clove

garlic

1 packet

ginger paste

1 packet

beef strips

1

carrot

1 bag

green beans

1

capsicum

1 packet

black sesame seeds

(ContainsSesameMay be present Gluten, Milk, Tree Nuts, Peanuts, Soy)

1 pinch

chilli flakes

1 packet

garlic aioli

(ContainsEgg)

Not included in your delivery

olive oil

3 tsp

brown sugar

(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)

2

egg

(ContainsEgg)

1.25 cup

water (for the rice)

¼ cup

soy sauce (or gluten-free tamari soy sauce)

(ContainsSoy, Gluten)

1 tbs

water (for the sauce)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3492 kJ
Fat31.7 g
of which saturates5.3 g
Carbohydrate81.2 g
of which sugars16.5 g
Protein50.9 g
Sodium1630 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Lid
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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. 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!

2

While the rice is cooking, finely grate the garlic. In a small bowl, combine the garlic, ginger 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.

3

Cut the carrot into thin sticks. Trim the green beans, then slice into thin sticks. Slice the capsicum.

TIP: Grate the carrot and roughly chop the green beans so that they cook faster!

4

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. 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. Once hot, cook the beef strips, in batches, until cooked through, 1-2 minutes. Transfer to a medium bowl.

5

Return the pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, crack the eggs in the pan. Cook until the egg whites are firm and the yolks are cooked to your liking, 2-3 minutes. Stir the black sesame seeds through the cooked rice.

TIP: This will give you a soft yolk. Fry for 6-7 minutes for a hard yolk.

6

Divide the black sesame rice between bowls. Top with the Korean beef, green beans, carrot and capsicum. Drizzle with the remaining ginger soy sauce mixture. Top with the fried egg and a pinch of chilli flakes (if using). Serve with the garlic aioli.

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