HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconKorean Beef Bibimbap
Korean Beef Bibimbap

Korean Beef Bibimbap

with Black Sesame Rice & Garlic Aioli

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Bibimbap literally translates to “mixed rice” in Korean. This traditional dish can be made with almost any ingredients, but always starts with a bed of rice and a medley of sautéed veggies. A perfectly fried egg tops it all off in a spectacular fashion!


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Total Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 packet

jasmine rice

(May be presentGluten, Milk, Peanuts, Sesame, Soy, Tree Nuts)

1 clove


1 knob


1 packet

beef strips


red onion



1 bag

green beans

1 sachet

black sesame seeds

(ContainsSesameMay be presentGluten, Milk, Peanuts, Soy, Tree Nuts)

1 packet

garlic aioli


Not included in your delivery

Olive Oil

1.25 cup

water (for the rice)

¼ cup

soy sauce

(ContainsGluten, Soy)

1 tbs

brown sugar

1 tbs

water (for the sauce)

¼ cup

rice wine vinegar



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3300 kJ
Fat25 g
of which saturates4.5 g
Carbohydrate86 g
of which sugars15.7 g
Protein54.5 g
Sodium2824 mg
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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!


While the rice is cooking, finely grate the garlic and ginger. In a small bowl, combine the garlic, ginger, soy sauce, brown sugar and water (for the sauce). Set aside. In a medium bowl, combine 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 you have time, let the beef marinate for 10-15 minutes to help develop flavour.


Thinly slice the red onion (see ingredients). In a second small bowl, combine the rice wine vinegar and a good pinch of sugar and salt. Scrunch the onion in your hands, then add to the bowl with just enough water to cover the onion. Stir to coat and set aside until serving. Thinly slice the carrot into matchsticks (or grate if you prefer!). Trim the green beans and cut into 3cm pieces.


In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the carrot and green beans until just softened, 5-6 minutes. Transfer to a plate. Return the frying pan to a high heat, then cook the beef strips, in batches, tossing, until cooked through, 1-2 minutes. Transfer to a medium bowl. TIP: Cooking the beef in batches over a high heat helps keep it tender.


Return the frying pan to a medium-high heat with a drizzle of olive oil. Crack in the eggs and fry until the yolk is cooked to your liking, 4-5 minutes. TIP: This will give you a soft yolk, fry for 6-7 minutes for a hard yolk.


Drain the pickled onion. Stir the black sesame seeds through the rice. Divide the black sesame rice between bowls. Top with the Korean beef, veggies and pickled onion. Drizzle with the remaining ginger-soy mixture. Top with a fried egg and a pinch of chilli flakes (if using). Serve with the garlic aioli. TIP: You can toss everything together to serve if you prefer!