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 tin sweetcorn; 1 bag green beans; 2 eggs; 1 pinch chilli flakes; 1 packet mayonnaise; 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 sautéed veggie medley. This one comes complete with ginger-soy beef, plus a jammy fried egg to bring it all together.

The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:

Naturally Gluten-Free

•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

1 tin

sweetcorn

1 bag

green beans

1 pinch

chilli flakes

1 packet

mayonnaise

(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)3405 kJ

Fat30.1 g

of which saturates5.1 g

Carbohydrate80.8 g

of which sugars16.6 g

Protein50.2 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 jasmine rice. Stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove pan from heat. Keep covered until rice is tender and 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 chop garlic. In a small bowl, combine garlic, ginger paste, the soy sauce, brown sugar and the water (for the sauce). Set aside. In a medium bowl, combine beef strips and 1/2 the ginger-soy mixture. Set aside.

Cut carrot into thin sticks. Drain the sweetcorn. Trim and halve green beans.

TIP: If you prefer, grate the carrot so it cooks faster!

In a large frying pan, heat a drizzle of olive oil over medium-high heat. Stir-fry carrot, corn and green beans until just softened, 5-6 minutes. Transfer to a bowl. Return pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook beef strips, in batches, until cooked through, 1-2 minutes. Transfer to a second medium bowl.

TIP: Cooking the beef in batches over high heat helps it stay tender.

Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. When oil is hot, crack eggs into pan. Cook until the 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 rice between bowls. Top with Korean-style beef and the veggies. Drizzle with remaining ginger-soy mixture. Top with fried egg and a pinch of chilli flakes (if using). Serve with a dollop of mayonnaise.