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Korean Beef Bibimbap

Korean Beef Bibimbap

with Black Sesame Rice

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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!

Allergens:WheatSesameEggs
Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredients
serving amount

1 packet

beef strips

1 knob

ginger

1 clove

garlic

1 packet

jasmine rice

1 sachet

black sesame seeds

(ContainsSesame)

1 unit

carrot

1 unit

cucumber

1 tub

mayonnaise

(ContainsEggs)

1 pinch

chilli flakes

1 bag

green beans

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 Values
/ per serving
Energy (kJ)3190 kJ
Fat26.9 g
of which saturates5.8 g
Carbohydrate75.2 g
of which sugars12.2 g
Protein51.5 g
Sodium1660 mg
Utensils
Utensils
Lid
Medium Pan
Grater
Medium Bowl
Small Bowl
Chopping board
Knife
Plate
Medium Non-Stick Pan
Pan
Spatula
InstructionsPDF
Instructions
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 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!

MARINATE THE BEEF
MARINATE THE BEEF
2

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 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 it develop flavour.

GET PREPPED
GET PREPPED
3

Cut the carrot (unpeeled) into thin matchsticks (or grate if you'd prefer!). Trim and the green beans and slice in half lengthways or crossways. Thinly slice the cucumber into half-moons. 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 green beans and cook for 2-3 minutes or until just tender. Add the carrot and cook for 2 minutes or until just tender. Transfer to 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 with foil to keep warm. Repeat with the remaining beef strips. TIP: Cooking the beef in batches prevents it from stewing in the pan.

FRY THE EGG
FRY THE EGG
5

Return the pan to a medium-high heat with a drizzle of olive oil. Crack in the eggs 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.

SERVE UP
SERVE UP
6

Divide the black sesame rice between bowls and top with the Korean beef, carrot, green beans 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.