Korean Style Gochujang Beef Bibimbap
with Sesame Green Beans and Pickled Carrot
Colourful and nourishing, this Korean dish's name is a combination of two sounds - bibim (mixed) and bap (rice). Here, we're using gochujang beef, carrot pickle and sesame green beans. The popular Korean condiment gochujang contains chillies, fermented soybeans and glutinous rice.
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
100 grams
Basmati Rice
1 unit(s)
Carrot
15 milliliter(s)
Rice Vinegar
2 unit(s)
Garlic Clove
150 grams
Green Beans
5 grams
Roasted White Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
240 grams
British Beef Mince
50 grams
Gochujang Paste
(Contains Soya)
15 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
15 grams
Honey
Not included in your delivery
200 milliliter(s)
Water for the Rice
1 tsp
Sugar for the Pickle
50 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
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 and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.
Pop the carrot ribbons into a small bowl and add the rice vinegar and sugar for the pickle (see pantry for amount). Add a pinch of salt, mix together, then set your pickle aside.
Peel and grate the garlic (or use a garlic press). Trim the green beans.
Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the green beans and stir-fry until starting to char, 2-3 mins.
Turn the heat down to medium, then add half the garlic and stir-fry for 1 min. Add a splash of water and immediately cover with a lid or some foil. Cook until the beans are tender, 4-5 mins.
Sprinkle over the sesame seeds and stir-fry for 1 min more. Season with salt and pepper.
Transfer the beans to a bowl and cover to keep warm.
Pop the (now empty) frying pan back on medium-high heat (no need to clean, any remaining sesame seeds will add to the flavour).
Add the beef mince and fry 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. It's cooked when no longer pink in the middle.
Add the garlic to the beef and cook for 1 min.
Stir through the gochujang paste, soy sauce, honey and water for the sauce (see pantry for amount). TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
Bring to the boil, then lower the heat and simmer until thickened, 2-3 mins.
When everything's ready, fluff up the rice with a fork and stir through the carrot pickling liquid, then share between your bowls.
Top with the gochujang beef, sesame green beans and pickled carrot in separate sections.
Enjoy!
