Korean Beef Brisket & Fried Egg Bibimbap
with Sesame Veggies & Pickled Cucumber-Radish
We’re trying our hand at this beloved Korean dish. It has all the things that you love in a bibimbap, like sautéed sesame veggies on a bed of rice and baked beef brisket marinated in a stir-fry sauce. Dig in and enjoy!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
sachet
Mixed Sesame Seeds
(Contains: Sesame; May be present: Soy)
300 g
Slow-Cooked Beef Brisket
½
Cucumber
1 sachet
Chilli Flakes
2 packet
Sriracha
(May be present: Soy, Almond, Sesame, Eggs, Milk, Fish, Wheat, Gluten)
1 packet
Baby Leaves
1 packet
Korean Stir-Fry Sauce
(Contains: Sesame, Wheat, Gluten, Soy; May be present: Almond, Eggs, Milk, Fish, Cashew)
1 packet
Basmati Rice
1 sachet
Sesame Seeds
(Contains: Sesame; May be present: Soy)
1
Carrot
2
Garlic
1
Radish
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk; )
1.5 cup
water
¼ cup
vinegar (rice wine or white wine)
1 tsp
honey
2 piece
egg
(Contains: Eggs; )
1 drizzle
sesame oil
(Contains: Sesame; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Place slow-cooked beef brisket in a baking dish. Add Korean stir-fry sauce, a pinch of chilli flakes (if using) and pour liquid from brisket packaging over the beef. • Cover tightly with foil and bake for 12 minutes. Turn beef, then re-cover with foil and bake until heated through and liquid has slightly reduced, a further 12 minutes.
• Meanwhile, finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add basmati rice, the water and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• While the rice is cooking, thinly slice cucumber and radish. • Thinly slice carrot into sticks. • In a medium bowl, combine the vinegar and a good pinch of sugar and salt. • Add cucumber and radish to pickling liquid. Add just enough water to cover veggies. Set aside. • In a small bowl, combine sriracha and the honey. Set aside.
TIP: Sriracha is slightly spicy, use less if you're sensitive to heat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot, tossing, until tender, 4-5 minutes. • Add baby leaves, sesame seeds and the remaining garlic and cook until fragrant and leaves have wilted, 1 minute. Season to taste. • Transfer to a plate and cover to keep warm.
• Wipe out the frying pan, then return to high heat with a drizzle of olive oil. • Crack the eggs into the pan and cook until egg whites are firm and yolks are cooked to your liking, 2-3 minutes.
• Slice beef brisket. • Drain pickled cucumber and radish, then add a drizzle of sesame oil. Toss to combine. • Bring everything to the table to serve. • Make your bibimbap by combining garlic rice, Korean beef brisket, sesame veggies, pickled cucumber-radish and a fried egg in a bowl. • Drizzle over sriracha honey sauce to serve. Enjoy!
