Korean-Style Beef Rump Bibimbap
with Veggies & Rice
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy.)
1 clove
garlic
1 packet
ginger paste
1 packet
beef rump
1
carrot
1 tin
sweetcorn
1
chilli flakes
1 packet
garlic aioli
(Contains: Eggs;)
1
zucchini
Not included in your delivery
olive oil
3 tsp
brown sugar
2
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)
Utensils
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). Place the beef rump between two sheets of baking paper. Pound the beef with a meat mallet or rolling pin until slightly flattened (this ensures it's extra tender once cooked!). Season with salt and pepper. In a medium bowl, combine the beef 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. Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, cook the beef rump, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.
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.
Slice the beef rump. 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.
