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Korean Pork Bibimbap

Korean Pork Bibimbap

with Black Sesame Rice

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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!

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

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

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

1 packet

garlic aioli

(ContainsEgg)

½ packet

sesame oil blend

(ContainsSesame)

Not included in your delivery

olive oil

1 tbs

brown sugar

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

2

eggs

(ContainsEgg)

¼ cup

soy sauce (or gluten-free tamari soy sauce)

(ContainsSoy, Gluten)

1.5 cup

water (for the rice)

1 tbs

water (for the sauce)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3876 kJ
Fat48 g
of which saturates9.2 g
Carbohydrate79.2 g
of which sugars16.2 g
Protein41.7 g
Sodium1695 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, 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!

2

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).

3

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.

4

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.

5

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.

6

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!