Easy beef mince bibimbap
Super simple mince dish full of Korean flavours
Serves
4
Prep Time
30 mins
Cook Time
20 mins
Bibimbap is a popular South Korean dish. It’s essentially a rice bowl topped with marinated beef mince, veggies, a fried egg and of course, the spicy bibimbap sauce. “Bap” is the Korean word for food, or rice and “bibim” means “to mix”. So after you’ve carefully arranged all your toppings, dig your chopsticks in and mix it all together before you eat. This beef mince bibimbap is a delicious way to use up whatever veggies are lurking in the back of your fridge. Just finely slice and lightly cook them before adding them to your rice bowl.
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ShareIngredients
500g Quality Mark beef mince
2 Tbsp soy sauce
2 Tbsp sesame oil
2 tsp brown sugar
1 tsp garlic
minced
2 Tbsp gochujang
1 Tbsp sesame oil
1 Tbsp sugar
1 Tbsp water
1 Tbsp sesame seeds
toasted1 tsp vinegar
1 tsp garlic
minced
1 large carrot
julienned150g shiitake mushroomsi
sliced120g spinach
200g mung bean sprouts
4 tsp oil
4 cups steamed rice
4 fried eggs
with runny yolk5g packet of seaweed
chopped into thin strips
Method
In a medium sized bowl, mix soy sauce, sesame oil, brown sugar, and minced garlic until combined.
Add your mince and stir to coat. Set it aside while you prepare the sauce and vegetables.
Whisk together the bibimbap sauce ingredients in a small bowl and set aside.
Heat a fry pan over a medium heat and add a teaspoon of oil. Once hot, add the carrot and briefly fry for around 2-3 minutes.
Remove the carrot from the pan, add another teaspoon of oil and gently cook the mushrooms for 2-3 minutes. Remove from the heat.
Blanch the spinach in hot water for 1-2 minutes, then drain and put aside.
Repeat with the mung bean sprouts.
Return the frying pan to the heat and add another teaspoon of oil. Add the mince and cook over a high heat until all the liquid has evaporated and the beef has become dark brown. Do this in batches if you need and then put aside.
Add the remaining teaspoon of oil to the pan and fry the eggs until the white is cooked and the yolk is still runny.
To assemble the bibimbap bowls, start with a bed of steamed rice, then place your vegetables and mince around the perimeter with the egg in the middle. Pour over the bibimbap sauce (remember, it’s spicy so start small), and top with the seaweed strips.
Pro tips:
- Depending on your tastes and what you have on hand, you could try different vegetables, such as sauteed courgette or enoki mushrooms, lightly pickled cucumber or cauliflower, seaweed salad, or blanched watercress.
- Cooking the beef in batches stops it from steaming or boiling and allows it to brown properly.
- This recipe makes a good amount of spicy bibimbap sauce for four mild-medium portions, but if you prefer it hotter, it might pay to make extra.
- Kimchi makes a great addition to bibimbap, as do many Korean side dishes.
