Korean-Style Beef Bibimbap

Name: Korean-Style Beef Bibimbap with Veggies & Rice
Total time: 35 min
Yield: 2
Cuisine: Korean
Ingredients: olive oil; 1 packet jasmine rice; 1 clove garlic; 1 packet ginger paste; 3 tsp brown sugar; 1 packet beef strips; 1 carrot; 1 zucchini; 1 tin sweetcorn; 2 eggs; 1 pinch chilli flakes; 1 packet garlic aioli; 1.25 cup water (for the rice); ¼ cup soy sauce (or gluten-free tamari soy sauce); 1 tbs water (for the sauce)

with Veggies & 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 Coeliacs

Allergens:

Eggs

•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 paste

1 packet

beef strips

carrot

zucchini

1 tin

sweetcorn

1 pinch

chilli flakes

1 packet

garlic aioli

(Contains: Eggs;)

Not included in your delivery

olive oil

3 tsp

brown sugar

eggs

(Contains: Eggs;)

1.25 cup

water (for the rice)

¼ cup

soy sauce (or gluten-free tamari soy sauce)

(Contains: Soy, Gluten;)

1 tbs

water (for the sauce)

Nutritional Values

Energy (kJ)3393 kJ

Fat30.2 g

of which saturates5.1 g

Carbohydrate79.4 g

of which sugars16.3 g

Protein49.7 g

Sodium1629 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. 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 paste, soy sauce, brown sugar and the water (for the sauce). In a medium bowl, combine the beef strips and 1/2 the ginger-soy mixture. Set aside.

Cut carrot and zucchini into thin sticks. Drain the sweetcorn.

TIP: If you prefer, grate the carrot and roughly chop the zucchini so they cook faster!

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Stir-fry the veggies until just softened, 5-6 minutes. Transfer to a plate. Return the pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, 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. When the oil is hot, 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 you a soft yolk, fry for 6-7 minutes for a hard yolk.

Divide the rice between bowls. Top with the Korean-style beef and veggies. Drizzle with the remaining ginger-soy mixture. Top with the fried egg and a pinch of chilli flakes (if using). Serve with the garlic aioli.