Korean Bibimbap

Name: Korean Bibimbap with Spiced Beef, Sesame Kale, Eggs and Kimchi
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 350 Grams of Lean beef mince; 2 Piece of Garlic cloves; 10 Grams of Gochujang; 20 ML of Soy sauce; 15 ML of Sesame oil; 15 Grams of Honey; 100 Grams of Kale; 50 Grams of Bean sprouts; 40 Grams of Spring onion; 1 Piece of Carrot; 1 Piece of Lime; 2 Tbsp of Olive oil; 15 ML of Tamari; 10 Grams of Sesame seeds; 150 Grams of Kimchi; 10 Grams of Black sesame seeds; 150 Grams of Sushi rice; 1 Tsp of Salt; 300 ML of Water; 15 ML of Rice vinegar; 2 Piece of Organic Eggs

with Spiced Beef, Sesame Kale, Eggs and Kimchi

Bibimbap is one of Korea's best known dishes. Rice is topped with a mixture of sautéed vegetables and marinated beef.

Cals 904 · Prot 57 · Carbs 89 · Fat 37

Family Friendly

30 min

Korean Bibimbap with Spiced Beef, Sesame Kale, Eggs and Kimchi

Bibimbap is one of Korea's best known dishes. Rice is topped with a mixture of sautéed vegetables and marinated beef.

Cals 904 · Prot 57 · Carbs 89 · Fat 37

Family Friendly

Ingredients

Marinated beef

Lean beef mince

350 Grams

Garlic cloves

2 Piece

Gochujang 9*

10 Grams

Soy sauce 9*10*11*

20 ML

Sesame oil 3*9*

15 ML

Honey

15 Grams

Vegetables

Kale

100 Grams

Bean sprouts

50 Grams

Spring onion

40 Grams

Carrot

1 Piece

Lime

1 Piece

Olive oil

2 Tbsp

Tamari 9*

15 ML

Sesame seeds 3*

10 Grams

Kimchi 6*7*

150 Grams

Black sesame seeds 3*

10 Grams

Egg and rice

Sushi rice

150 Grams

Salt

1 Tsp

Water

300 ML

Rice vinegar

15 ML

Organic Eggs 5*

2 Piece

Allergens

*9 Soya, *10 Wheat, *11 Gluten, *3 Sesame Seeds, *6 Fish, *7 Crustaceans, *5 Eggs

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3785 / 904
Fats (g)	37
of which saturated (g)	11.3
Carbohydrates (g)	89
of which sugars (g)	12.4
Fibers (g)	10
Proteins (g)	57.1
Salt (g)	4.7

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Make sauce

Peel and mince the garlic. In a large bowl, combine the gochujang (spicy!), soy sauce, sesame oil and garlic with the honey. Set aside. This is your sauce.

2 Rice

Rinse the sushi rice in cold water. Add the rice, a pinch of salt and the measured water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 15 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from the heat and keep covered. Once cooled, add the rice vinegar and stir to combine.

3 Prep

Meanwhile, boil a kettle. Strip the kale from its stem. Discard the stem. Place the bean sprouts in a colander and pour boiling water over them. Finely slice the spring onions. Peel and grate the carrots. Add the carrots to a bowl with a drizzle of lime. Set aside.

4 Sauté

Heat a pan over a medium heat with a drizzle of oil. Add the kale and cook, covered, for 3-4 min. Add the tamari and sesame seeds to the pan and cook for 4 min further or until tender. Transfer to a plate and set aside. Reserve the pan.

5 Fry

Wipe the reserved pan clean and return it to a high heat with a drizzle of oil. Cook the beef mince for 4 min or until crispy. Add the sauce and simmer for 2 min further. Transfer to a plate.

6 Eggs

Meanwhile, heat a second pan with a drizzle of oil over a high heat. Crack the eggs into the pan and fry for 2-4 min. Divide the rice among bowls and top with the bean sprouts, carrots, sesame kale, kimchi and beef. Serve the fried eggs over the top. Garnish with the spring onions and black sesame seeds.

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