Korean Beef Bibimbap

• Time: 40 minutes (Prep 10 mins | Cook 30 mins)
• Difficulty: Not too tricky
• Serves: 2

Ingredients

• 150g jasmine rice
• 1 courgette
• 2 carrots
• 3 tbsp soy sauce
• 115g button mushrooms
• 2 spring onions
• 285g beef mince
• 2 tsp white wine vinegar
• 2 cloves garlic
• Fresh ginger (thumb-sized piece)
• 1 tbsp sesame oil
• 2 tsp sriracha
• 4 tsp vegetable oil
• 1½ tbsp sugar
• 2 eggs

Method

1. Prep and cook the rice

1. Wash and dry all produce. Bring 300ml water to a boil in a small pot.
2. Halve the courgette1 courgette lengthwise and slice into thin half-moons. Trim and thinly slice the mushrooms and spring onions2 spring onions, keeping the greens and whites separate. Peel the carrots2 carrots and shave lengthwise into ribbons with a peeler. Peel and mince the gingerFresh ginger (thumb-sized piece) and garlic2 cloves garlic.
3. Add the rice and a pinch of salt to the pot. Cover, lower the heat, and simmer gently for 15-20 minutes until tender.

2. Make the sauce and pickled onions2 spring onions

1. Toss the spring onion whites with the vinegar and a pinch of salt in a small bowl. Set aside to marinate.
2. In another small bowl, stir together the sesame oil1 tbsp sesame oil, sugar1½ tbsp sugar, up to half the sriracha2 tsp sriracha, and 1½ tbsp soy sauce3 tbsp soy sauce. Reserve the remaining sriracha2 tsp sriracha and soy sauce3 tbsp soy sauce for later.

3. Cook the vegetables

1. Heat a drizzle of oil in a large pan over medium-high heat. Add the carrots2 carrots, season with salt and pepper, and cook, tossing, until tender but still crisp, 3-4 minutes. Remove and set aside.
2. Add another drizzle of oil and repeat with the courgette1 courgette. Remove once cooked.
3. Add the mushrooms with another drizzle of oil and cook until tender, 3-5 minutes. Season with salt and pepper. Remove and set aside.

4. Cook the beef

1. Heat another drizzle of oil in the same pan over medium-high heat. Add the garlic2 cloves garlic and gingerFresh ginger (thumb-sized piece) and cook until fragrant, about 30 seconds.
2. Add the beef, breaking it up into pieces. Cook, tossing occasionally, until no longer pink, about 4 minutes. Increase the heat to high and cook until browned and crisp, about 3 minutes.
3. Pour in 1½ tbsp soy sauce3 tbsp soy sauce and cook, tossing, until mostly evaporated, 1-2 minutes. Season with salt and pepper.

5. Assemble and serve

1. Fry the eggs2 eggs.
2. Divide the rice between bowls. Arrange the beef, courgette1 courgette, carrots2 carrots, mushrooms, and spring onion whites on top. Drizzle with the sauce and remaining sriracha2 tsp sriracha to taste.
3. Top with the fried egg and sprinkle with spring onion greens. Give everything a good toss before digging in.