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Korean Beef Bibimbap

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!

Allergens:
Gluten
Soy
Egg
Sesame

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

Total Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

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; )

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Nutrition Values

/ per serving
Energy (kJ)0 kJ
Calories3400 kcal
Fat32.7 g
of which saturates6.3 g
Carbohydrate78.2 g
of which sugars14.7 g
Dietary Fibre0 g
Protein48.3 g
Cholesterol0 mg
Sodium2790 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pan
Large Non-Stick Pan

Instructions

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 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!

MARINATE THE BEEF
2

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.

GET PREPPED
3

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.

COOK THE VEGGIES & BEEF
4

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.

FRY THE EGG
5

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.

SERVE UP
6

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!