Bulgogi Beef Bibimbap and Fried Egg
with brown rice
The quantities provided above are averages only.
Ingredients
2 unit(s)
Garlic
1 unit(s)
Carrot
1 sachet(s)
Apple Cider Vinegar
(Contains: Sulphites)
10 grams
Sesame Seeds
(Contains: Sesame)
240 grams
Irish Beef Mince
70 grams
Bulgogi Sauce
(Contains: Sesame, Soya, Wheat, Cereals containing gluten, Fish)
1 sachet(s)
Soy Sauce
(Contains: Soya, Wheat, Cereals containing gluten)
2 sachet(s)
Sriracha
1 unit(s)
Onion
250 grams
Pre-cooked Brown Rice
150 grams
Green Beans
2 sachet(s)
Thai Style Spice Mix
Not included in your delivery
2 unit(s)
Egg
1 tsp
Sugar
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Utensils
Cooking steps
Peel and grate the garlic (or use a garlic press).
Trim the green beans, then cut into thirds.
Halve, peel and chop the onion.
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 apple cider vinegar and 1 tsp sugar (per 2P) 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 pan on medium-high heat.
Once hot, add the green beans and stir-fry until starting to char, 2-3 mins. Stir in the 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) pan to a medium-high heat (no oil).
Once hot, add the onion, thai spice mix and beef mince. Fry until the mince has browned, 5-6 mins. Use a spoon to break it up as it cooks.
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. Taste and 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.
Place another pan over medium-high heat with a drizzle of oil. Once hot, crack in your egg (1 per person) and cook for 4-5 mins, or until the egg white is cooked and the yolk is your desired firmness. Lower the heat as needed.
Place a pot over medium-high heat. Once hot, add the rice and a good splash of water. Cover and allow to warm through completely, 3-5 mins.
TIP: To microwave, open the top of the packet and cook in the microwave until warmed through, 2-3 mins.
Serve the brown rice between 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.
