Bulgogi Beef Bibimbap
with Pickled Carrot and Sesame Green Beans
- Sesame
- Soya
- Wheat
- Cereals containing gluten
- Almonds
- Brazil nuts
- Cashew nuts
- Pecan Nuts
- Peanut
- Hazelnuts
- Macadamia Nuts
- Pistachio nuts
- Nuts
- May contain traces of allergens
Colourful and nourishing, this Korean dish's name is a combination of two sounds - bibim (mixed) and bap (rice). Here, we're using bulgogi glazed beef, pickled carrrot and garlic green beans. A popular Korean condiment, bulgogi sauce has a sweet and smoky flavour, thanks to its mix of black bean puree, brown sugar and pear puree.
Ingredients
2 unit(s)
Garlic Clove
150 grams
Jasmine Rice
80 grams
Green Beans
1 unit(s)
Carrot
15 milliliter(s)
Rice Vinegar
5 grams
Roasted White Sesame Seeds
(Contains: Sesame May contain traces of: Almonds, Brazil nuts, Cashew nuts, Pecan Nuts, Peanut, Hazelnuts, Macadamia Nuts, Pistachio nuts, Nuts)
240 grams
British Beef Mince
150 grams
Bulgogi Sauce
(Contains: Soya)
10 milliliter(s)
Soy Sauce
(Contains: Soya, Wheat, Cereals containing gluten)
16 milliliter(s)
Sriracha Sauce
Not included in your delivery
1 tbsp
Oil for Cooking
300 milliliter(s)
Water for the Rice
1 tsp
Sugar for the Pickle
2 unit(s)
Egg
Nutritional information
Utensils
Instructions
Peel and grate the garlic (or use a garlic press). Pop a deep saucepan (with a tight-fitting lid) on medium heat with the oil for cooking (see pantry for amount).
Once hot, add half the garlic and stir-fry for 1 min. Stir in the rice until coated, 1 min. Add 0.25 tsp salt and the water for the rice (see pantry for amount) and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, trim the green beans, then cut into thirds.
Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.
In a small bowl, mix together the rice vinegar and sugar for the pickle (see ingredients for amount) with a pinch of salt. Add the carrots to the bowl and toss to coat. Set aside to pickle.
Heat a drizzle of oil in a frying pan on medium-high heat.
Once hot, add the green beans and stir-fry until starting to char, 2-3 mins. Stir in the remaining garlic, then turn the heat down to medium and cook for 30 secs.
Add a splash of water and immediately cover with a lid or some foil. Cook until the beans are tender, 4-5 mins.
Once cooked, pop the beans into a small bowl, stir in half the sesame seeds and cover to keep warm. Set aside for later.
Return the (now empty) frying to medium-high heat (no oil).
Once hot, add the beef mince. Fry until the mince has browned, 5-6 mins. Use a spoon to break it up as it cooks.
When the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.
Once cooked, stir in the bulgogi sauce and soy sauce and simmer until thickened, 1-2 mins. Add a splash of water if it's a little thick.
If you're using an egg, heat a drizzle of olive oil in another large frying pan on medium-high heat.
Once hot, crack in each egg (1 per person) and cook for 4-5 mins, or until the egg white is cooked and the yolk is the firmness you desire. Lower the heat as needed. IMPORTANT: Ensure egg whites are fully cooked.
When everything's ready, fluff up the garlic rice with a fork and share between your bowls.
Top with the bulgogi beef, pickled carrot, and sesame beans in separate sections.
Top with your fried egg and drizzle over the sriracha.
Sprinkle over the remaining sesame seeds to finish.
Enjoy!
