Korean Pork Bibimbap
with Black Sesame Rice
Bibimbap – it's fun to say and even more fun to eat! This Korean-inspired bowl has an assortment of flavours and textures so that every bite is different, and 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
basmati rice
1 clove
garlic
1 packet
Ginger Lemongrass Paste
1 packet
pork mince
1
carrot
1 bag
green beans
½
red onion
1 pinch
chilli flakes
½ packet
black sesame seeds
(Contains Sesame; May be present: Tree Nuts, Gluten, Milk, Peanut, Soy. )
1 packet
garlic aioli
(Contains Egg;)
½ packet
sesame oil blend
(Contains Sesame;)
Not included in your delivery
olive oil
1 tbs
brown sugar
2
eggs
(Contains Egg;)
¼ cup
soy sauce (or gluten-free tamari soy sauce)
(Contains Soy, Gluten;)
1.5 cup
water (for the rice)
1 tbs
water (for the sauce)
Nutritional Values
Utensils
Instructions
In a medium saucepan, add the water(for the rice) and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 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 pork mince and 1/2 the ginger-soy mixture (you'll use the remaining mixture as a sauce).
Trim and halve the green beans. Cut the carrot into thin sticks (or grate if you prefer!). Thinly slice the red onion (see ingredients). In a small bowl, combine the vinegar, the salt and sugar. Scrunch the onion in your hands, then add to the pickling liquid. Add just enough water to cover the onion and set aside until serving.
TIP: If you don't like pickled onion, skip this step and cook the onion in step 4 with the pork.
Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook the green beans until just tender, 3 minutes. Add the carrot and cook until just softened, 1 minute. Transfer to a plate. Increase the heat to high, then cook the pork mince, breaking up with a spoon, until browned and cooked through, 4-5 minutes. Add the remaining ginger-soy mixture and cook, stirring, until fragrant, 1 minute. Transfer to a medium bowl.
Wash and dry the frying pan, then return to a medium-high heat with a drizzle of olive oil. Sprinkle a pinch of chilli flakes (if using) into the oil, then crack in the eggs and fry until the yolks are cooked to your liking, 4-5 minutes. Just before serving, stir the black sesame seeds (see ingredients) and sesame oil blend (see ingredients) through the cooked rice.
TIP: This will give a soft yolk, fry for 6-7 minutes to get a hard yolk.
Drain the pickled onion. Divide the black sesame rice between bowls and top with the pork, green beans, carrot and pickled onion. Top with the fried eggs and a pinch of chilli flakes (if using). Serve the garlic aioli on the side.
TIP: You can toss everything together to serve if you prefer!
