If you are using a screen reader and are having problems using this website, please call 02 8188 8722 for assistance.Skip to main content
HelloFresh
HelloFresh
home iconhome iconRecipe Archive
arrow right iconarrow right icon
Korean Recipes
Korean Beef Bibimbap

Korean Beef Bibimbap

with Sugar Snap Peas & Black Sesame Rice

star version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 icon
Rated 3.4 / 4out of 186 ratings
Read more

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!

Each week, we search the country to source the best ingredients, with a focus on quality and variety. This week's cucumbers were in short supply, so we've replaced them with Asian greens. Don't worry, the recipe will be just as delicious!

Allergens:WheatSesameEggs
Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 packet

beef strips

1 knob

ginger

2 clove

garlic

1 packet

jasmine rice

1 sachet

black sesame seeds

(ContainsSesame)

1 unit

carrot

1 bunch

Asian greens

1 tub

mayonnaise

(ContainsEggs)

1 pinch

chilli flakes

1 bag

sugar snap peas

Not included in your delivery

¼ cup

soy sauce

(ContainsWheat)

1 tbs

brown sugar

1.25 cup

water (for the rice)

olive oil

2 unit

egg

(ContainsEggs)

4 tsp

water (for the sauce)

1 tsp

rice wine vinegar (or white wine vinegar)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3200 kJ
Fat27 g
of which saturates5.8 g
Carbohydrate75.5 g
of which sugars12.2 g
Protein51.7 g
Sodium1670 mg
Utensils
Utensilsarrow down iconarrow down icon
Lid
Medium Pan
Grater
Medium Bowl
Small Bowl
Chopping board
Knife
Plate
Medium Non-Stick Pan
Pan
Spatula
Instructionsarrow up iconarrow up icon
download icondownload icon
COOK THE SESAME RICE
COOK THE SESAME RICE
1

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 and 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!

MARINATE THE BEEF
MARINATE THE BEEF
2

While the rice is cooking, finely grate the garlic (or use a garlic press). In a small bowl, combine the garlic, soy sauce, brown sugar and water (for the sauce). In a medium bowl, place the beef strips and 1/2 the garlic-soy mixture (you'll use the remaining mixture in step 6). Toss to coat the beef strips and set aside. TIP: If possible, let the beef marinate for 10-15 minutes to help develop flavour.

GET PREPPED
GET PREPPED
3

Finely grate the ginger. Cut the carrot (unpeeled) into 0.5cm thick matchsticks (or grate if you'd prefer!). Roughly chop the Asian greens. Trim and thinly slice the sugar snap peas into matchsticks (or trim and roughly chop if you'd prefer!). In a small bowl, combine the mayonnaise and rice wine vinegar. TIP: We've provided alternative options to prep your veggies to save time!

COOK THE VEGGIES & BEEF
COOK THE VEGGIES & BEEF
4

In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add the ginger, carrot and Asian greens, and cook until just softened, 2-3 minutes. Transfer a plate and cover to keep warm. Return the pan to a medium-high heat with a drizzle of olive oil. Add 1/2 the beef strips and cook until cooked through, 1-2 minutes. Transfer to a medium bowl and cover to keep warm. Repeat with the remaining beef strips. TIP: cooking the beef in batches keeps it tender!

FRY THE EGG
FRY THE EGG
5

Return the pan to a medium-high heat with a drizzle of olive oil. Crack in the egg and fry until the yolk is cooked to your liking, 5-7 minutes. Just before serving, stir the black sesame seeds through the cooked rice.

SERVE UP
SERVE UP
6

Divide the black sesame rice between bowls and top with the Korean beef, sugar snap peas and ginger veggies. Drizzle with the remaining garlic-soy sauce mixture. Top with the fried egg and a pinch of chilli flakes (if using). Serve the mayo mixture on the side.