Bibimbap – it's fun to say and more fun to eat! This Korean-inspired bowl has an assortment of flavours and textures so that every bite is different and delicious!
Each week, we search the country to source the best produce, with a focus on seasonality, quality, and variety. This week's sugar snap peas were not up to our quality standards so we've replaced them with green beans. Don't worry, the recipe will be just as delicious!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
/ Serving 4 people
/ Serving 4 people
basmati rice(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
black sesame seeds(ContainsSesameMay be presentGluten, Peanuts, Tree Nuts, Milk, Soy)
water (for the rice)
soy sauce(ContainsGluten, Soy)
water (for the sauce)
In a medium saucepan, bring the water (for the rice) 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 for another 10 minutes, or until the rice is tender and the water is absorbed. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, finely grate the garlic (or use a garlic press). Finely grate the ginger. In a small bowl, combine the garlic, ginger, 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 in step 4).
Cut the carrot (unpeeled) into thin matchsticks (or grate if you'd prefer!) Trim and halve the green beans. Thinly slice the cucumber into half-moons.
In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add the carrot and green beans and cook for 2-3 minutes, or until just softened. Transfer to a plate and cover to keep warm. Increase the heat to high, then add the pork mince and cook, breaking up with a wooden spoon, for 4-5 minutes, or until browned and cooked through. Add the remaining ginger-soy mixture and cook stirring, for 1 minute, or until fragrant. Transfer to a medium bowl and cover to keep warm.
Wash out 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 egg and fry for 4-5 minutes, or until the yolk is cooked to your liking. TIP: This will give a soft yolk, fry for 6-7 minutes to get a hard yolk. TIP: Cook the kids' eggs without the chilli flakes! Just before serving, stir the black sesame seeds through the cooked rice. TIP: Reserve some plain rice for the kids if you like!
Divide the black sesame rice between bowls and top with the pork, carrot, green beans and cucumber. TIP: You can toss everything together to serve if you'd prefer! Top with the fried egg (if using) and a pinch of chilli flakes (if using). Serve with the garlic aioli