Korean Beef Bibimbap
with Black Sesame Rice & Garlic Aioli
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 sauteed veggies. A perfectly fried egg tops it all off in a spectacular fashion!
Unfortunately, this week's green beans were in short supply, so we've replaced them with broccolini. Don't worry, the recipe will be just as delicious!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 clove
garlic
1 knob
ginger
1 packet
beef strips
½
onion
1
carrot
1
cucumber
1 bunch
broccolini
1 sachet
black sesame seeds
(Contains Sesame; May be present Milk, Soy, Gluten, Peanut, Tree Nuts. )
1 pinch
chilli flakes
1 portion
garlic aioli
(Contains Egg, Soy; )
Not included in your delivery
olive oil
1.25 cup
water (for the rice)
¼ cup
soy sauce
(Contains Gluten, Soy; )
1 tbs
brown sugar
1 tbs
water (for the sauce)
¼ cup
rice wine vinegar (for the onion)
¼ cup
water (for the onion)
2
eggs
(Contains Egg; )
Nutrition Values
Utensils
Instructions
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). 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, water (for the onion) and a good pinch of sugar and salt. Scrunch the onion in your hands, then add to the pickling liquid and stir to coat. Set aside until serving. Thinly slice the carrot (unpeeled) into matchsticks (or grate if you prefer!). Thinly slice the cucumber into half-moons. Trim the broccolini and cut into 3cm pieces.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the carrot and broccolini and cook until just softened, 5-6 minutes. Transfer to a plate and cover to keep warm. Add the beef strips to the frying pan and cook, in batches, tossing, until cooked through, 1-2 minutes. Transfer to a bowl and cover to keep warm.
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. Stir the black sesame seeds through the cooked rice. TIP: This will give you a soft yolk, fry for 6-7 minutes for a hard yolk.
Drain the pickled onion. Divide the black sesame rice between bowls and top with the Korean beef, veggies, cucumber 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!