Korean Beef Bibimbap
with Black Sesame Rice
Bibimbap translates literally to “mixed rice” in Korean. This traditional Korean dish can be made with almost any ingredients, but always starts with a bed of rice and a medley of sauteed vegetables. A perfectly fried egg tops it all off in a spectacular fashion!
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Ingredients
1 packet
beef strips
1 knob
ginger
1 clove
garlic
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 sachet
black sesame seeds
(Contains Sesame; May be present Milk, Soy, Gluten, Peanut, Tree Nuts. )
1 unit
carrot
1 unit
cucumber
1 tub
mayonnaise
(Contains Egg; )
1 pinch
chilli flakes
1 bag
sugar snap peas
Not included in your delivery
¼ cup
soy sauce
(Contains Gluten, Soy; )
3 tsp
brown sugar
1.25 cup
water (for the rice)
olive oil
2 unit
egg
(Contains Egg; )
1 tbs
water (for the sauce)
1 tsp
rice wine vinegar (or white wine vinegar)
Nutrition Values
Utensils
Instructions
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 11-12 minutes, then remove the pan from the heat and keep covered for another 10-15 minutes, or until the rice is tender and all 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, place the beef strips and 1/2 the ginger-soy mixture (you'll use the remaining mixture as a sauce). Toss to coat the beef strips and set aside. TIP: If possible, let the beef marinate for 10-15 minutes to help it tenderise and develop flavour.
While the beef is marinating, cut the carrot (unpeeled) into 0.5cm thick matchsticks (or grate if you'd prefer!). Thinly slice the sugar snap peas into matchsticks (or trim and roughly chop if you'd prefer!). Cut the cucumber into 0.5cm half-moons. TIP: We've provided alternative options to prep your veggies to save time!
In a small bowl, combine the mayonnaise and rice wine vinegar.
In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add the carrot and sugar snap peas and cook for 2 minutes, or until just softened. Set aside on a plate and cover to keep warm. Add 1/2 the beef strips to the pan and cook for 1-2 minutes, or until cooked through. Transfer to a medium bowl and cover to keep warm. Repeat with the remaining beef strips. TIP: Cooking the beef in batches prevents it from stewing in the pan.
Return the pan to a medium-high heat with a drizzle of olive oil. 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.
Just before serving, stir the black sesame seeds through the cooked rice.
Divide the black sesame rice between bowls and top with the Korean beef, carrot, snow peas and cucumber. TIP: You can toss everything together to serve if you'd prefer! Drizzle with the remaining ginger-soy sauce mixture. Top with the fried egg and a pinch of chilli flakes (if using). Serve the mayo mixture on the side.