Korean-Style Beef 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 sautéed veggie medley. This one comes complete with ginger-soy beef, plus a jammy fried egg to bring it all together.
Farmers across Australia are still experiencing the impacts of the recent heavy rains. This is affecting our supply of fresh veggies and as such, you may notice some changes to your ingredients. Don’t worry, your recipe will be just as 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
jasmine rice
1 clove
garlic
1 packet
ginger paste
1
carrot
1 tin
sweetcorn
1 bag
shredded cabbage mix
1 packet
beef strips
1 pinch
chilli flakes
1 packet
garlic aioli
(Contains Egg;)
Not included in your delivery
olive oil
3 tsp
brown sugar
2
eggs
(Contains Egg;)
1.25 cup
water (for the rice)
1 tbs
water (for the sauce)
¼ cup
soy sauce (or gluten-free tamari soy sauce)
(Contains Soy, Gluten;)
Nutritional Values
Utensils
Instructions
• Add the water (for the rice) to a medium saucepan and bring 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 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 chop garlic. • In a small bowl, combine garlic, ginger paste, the soy sauce, the 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.
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 and corn 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 whites are firm and 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 shredded cabbage mix, Korean-style beef and the veggies. • Drizzle remaining ginger-soy mixture over the beef and veggies. • Top each bowl with a fried egg and a pinch of chilli flakes (if using). • Serve with a dollop of garlic aioli. Enjoy!
