Korean Bibimbap with Beef & Pork Mince
with brown rice
The quantities provided above are averages only.
Ingredients
1 sachet(s)
Gochujang Paste
(Contains: Soya)
1 unit(s)
Garlic
1 unit(s)
Chilli
1 unit(s)
Scallion
1 unit(s)
Carrot
2 unit(s)
Cucumber
1 sachet(s)
Miso Paste
(Contains: Soya)
10 grams
Sesame Seeds
(Contains: Sesame)
2 sachet(s)
Sweet Asian Sauce
(Contains: Soya, Wheat, Cereals containing gluten)
240 grams
Beef and Pork Mince
250 grams
Pre-cooked Brown Rice
1 sachet(s)
Apple Cider Vinegar
(Contains: Sulphites)
Not included in your delivery
2 unit(s)
Egg
½ tsp
Sugar
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Oil
Nutrition Values
Utensils
Cooking steps
Peel and grate the garlic (or use a garlic press).
Thinly slice the chilli widthways (keeping the seeds and core intact).
Trim the carrot, then coarsely grate (no need to peel). Trim and thinly slice the scallions. Toss the carrot and scallion with half the sweet Asian sauce. Season to taste with salt and pepper.
Trim the cucumber, then quarter lengthways. Chop widthways into small pieces.
Mix the chilli (use less if you don't like the heat) and cucumber with the apple cider vinegar, miso and ½ tsp sugar (per 2P) in a small bowl. Keep stirring occasionally. Season to taste with salt and pepper.
Place a pot over medium-high heat (no oil). Once hot, fry the garlic and mince until browned, 5-6 mins. Use a spoon to break it up as it cooks. Season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle. Remove from the heat and stir through the gochujang paste and the remaining sweet Asian sauce. Add a splash of water if required. Taste and season with salt and pepper, if required.
Place a pan 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. Remove from the pan and keep covered.
TIP: To microwave, open the top of the packet and cook in the microwave until warmed through, 2-3 mins.
Return the pan to a 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.
Serve the rice in bowls or deep plates. Arrange the carrot, cucumber and beef and pork mince in a circle on top of the rice.
Place the fried egg in the centre. Sprinkle with the sesame seeds.
