Bulgogi Beef Bibimbap
with Pickled Carrot, Garlicky Green Beans and Spinach
This Bulgogi Beef Bibimbap is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2
Garlic Clove
150
Jasmine Rice
80
Green Beans
1
Carrot
15
Rice Vinegar
7
Sesame Seeds
40
Baby Spinach
240
British Beef Mince
150
Bulgogi Sauce
(Contains Soya)
15
Sriracha Sauce
Not included in your delivery
300
Water for the Rice
1
Sugar
2
Egg
Nutritional information
Utensils
Instructions
Peel and grate the garlic (or use a garlic press). Heat a drizzle of oil in a medium saucepan (with a tight-fitting lid) on medium-high heat. When the oil is hot, add a third of the garlic and stir-fry until fragrant, 1 min. Stir in the rice, 1/4 tsp salt and the cold water for the rice (see ingredients for amount). Cover with the lid and bring to the boil. Once boiling, turn the heat down to its lowest setting. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, trim the green beans, then cut into thirds. Trim and peel the carrot. Use a vegetable peeler to peel long ribbons from all sides of the carrot, then stop when you get to the core. In a small bowl, mix together the rice vinegar and sugar (see ingredients for amount) with a pinch of salt and pepper. Add the carrots to the bowl, then set aside to pickle. Heat a large frying pan on medium heat (no oil). Once hot, add the sesame seeds and dry-fry, stirring, until lightly toasted, 2-3 mins. TIP: Watch them like a hawk as they can burn easily. Transfer to another small bowl and set aside.
Pop the (now empty) frying pan on medium-high heat with a drizzle of oil. When hot, add the green beans and stir-fry until starting to char, 2-3 mins. Stir in the remaining garlic, turn the heat down to medium and cook for 1 min. Then add a splash of water and immediately cover with a lid or some foil. Allow to cook until the beans are tender, 3-4 mins. Remove the lid, then add the spinach and stir-fry until wilted and piping hot, 2-3 mins. Transfer the veg to a large bowl and cover to keep warm.
Meanwhile, heat a drizzle of oil in another large frying pan on medium-high heat. When hot, add the beef mince and cook until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle. Stir in the bulgogi sauce to glaze the beef, then remove from the heat. TIP: Add a splash of water if it's a little thick.
If you are using an egg, fry it whilst the mince cooks. Heat a drizzle of olive oil in the (now empty) veg pan on medium-high heat. Once hot, crack in the eggs (1 per person) and cook until the egg white is cooked and the yolk is the firmness you desire, 4-5 mins. Lower the heat as needed.
When everything is ready, stir half the sesame seeds through the cooked veg. Share the rice between your bowls, then spoon over the bulgogi beef, pickled carrot and garlic sesame veg. Top with a fried egg, then finish with a drizzle of sriracha and a sprinkle of the remaining sesame seeds. Enjoy!
