Korean-style beef bibimbap recipe
This street-food favourite from Korea is an exciting bowl packed full of flavour and texture. Rice, spiced beef mince and fresh veg are topped with a crispy fried egg and drizzle of spicy dressing for a healthy dinner for two. All the bits are added separately but you can mix them all together as you eat.
See method- Serves 2
- 10 mins to prepare and 25 mins to cook
- 412 calories / serving
- Dairy-free
- Healthy
Ingredients
- 80g basmati rice, rinsed
- 2 tsp sesame oil
- 3 tsp olive oil
- 125g lean beef steak mince
- 2 spring onions, chopped
- 3 tsp chipotle chilli and smoked paprika paste
- 1 tsp light soy sauce
- 1 lime, juiced
- 2 eggs
- 1 head pak choi, thickly sliced
- 1 carrot, peeled into ribbons
Each serving contains
- Energy
- 1730kJ 412.0kcal
- Fat
- 18g
- Saturates
- 4g
- Salt
- 1.4g
- Sugars
- 7g
of the Reference intake
Carbohydrate 41.1gProtein 25.1gFibre 3.7g
Method
- Put the rice in a medium saucepan and cover with 150ml water. Bring to the boil, cover and simmer for 8 mins. Remove from the heat, stir in 1 tsp sesame oil; set aside, covered.
- Heat 1 tsp of the olive oil in a large frying pan on a high heat and fry the mince for 3-4 mins until browned all over, stirring occasionally. Add the onions and 2 tsp of the chipotle chilli and smoked paprika paste and cook for 1 min more or until the mince is cooked through. Stir in the soy sauce and half the lime juice, then tip into a bowl; cover with foil.
- Steam the pak choi for 4-5 mins.
- Wipe out the frying pan and heat the remaining olive oil. Break the eggs and cook over a medium-high heat for 3 mins until the whites have formed crispy edges and are set but the yolks are still runny.
- Divide the rice between 2 bowls, pile on the carrot, pak choi and mince, then top with the eggs. Mix the remaining lime juice, sesame oil and chipotle paste and drizzle over the top to serve.
- See more Beef recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
