Beef Mince Bibimbap Rice Bowl

Name: Beef Mince Bibimbap Rice Bowl with Kimchi Mayo
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 350 Grams of Lean beef mince; 2 Pieces of Garlic cloves; 30 Grams of Ginger; 1 Tbsp of Vegetable oil; 15 ML of Sesame oil; 20 ML of Soy sauce; 5 Grams of Brown sugar; 10 Grams of Gochujang; 1 Tsp of Black pepper; 30 ML of Water; 150 Grams of Jasmine rice; 350 ML of Water; 50 Grams of Mayonnaise; 150 Grams of Kimchi; 150 Grams of Shiitake mushroom; 1 Pieces of Carrot; 1 Pieces of Cucumber; 50 Grams of Spring onion; 2 Pieces of Organic Eggs; 10 Grams of Sesame seeds; 2 Grams of Chilli flakes

with Kimchi Mayo

The mother of all bowls!

Cals 1018 · Prot 55 · Carbs 92 · Fat 53

Family Friendly

30 min

Beef Mince Bibimbap Rice Bowl with Kimchi Mayo

The mother of all bowls!

Cals 1018 · Prot 55 · Carbs 92 · Fat 53

Family Friendly

Ingredients

Meat mix

Lean beef mince

350 Grams

Garlic cloves

2 Pieces

Ginger

30 Grams

Vegetable oil

1 Tbsp

Sesame oil 3*9*

15 ML

Soy sauce 9*10*11*

20 ML

Brown sugar

5 Grams

Gochujang 9*

10 Grams

Black pepper

0.5 Tsp

Water

30 ML

Rice

Jasmine rice

150 Grams

Water

350 ML

Kimchi mayo

Mayonnaise 5*9*13*

50 Grams

Kimchi 6*7*

150 Grams

Toppings

Shiitake mushroom

150 Grams

Carrot

1 Piece

Cucumber

1 Piece

Spring onion

50 Grams

Organic Eggs 5*

2 Pieces

Sesame seeds 3*

10 Grams

Chilli flakes

2 Grams

Allergens

*3 Sesame Seeds, *9 Soya, *10 Wheat, *11 Gluten, *5 Eggs, *13 Mustard, *6 Fish, *7 Crustaceans

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	4260 / 1018
Fats (g)	52.8
of which saturated (g)	13.8
Carbohydrates (g)	92
of which sugars (g)	9.7
Fibers (g)	6.6
Proteins (g)	54.7
Salt (g)	3.9

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Boil rice

Rinse the jasmine rice. Add the rice, measured water and a pinch of salt to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Keep covered until serving.

2 Prep vegetables

Meanwhile, peel and mince the garlic and ginger. Remove the stems of the shiitake mushrooms and tear them into bite-size pieces. Peel the carrot, then continue peeling it until you are left with a pile of carrot ribbons. Stack the ribbons on top of one another, then slice them into thin sticks. Slice the cucumber and spring onion.

3 Make kimchi mayo

Mix the mayonnaise with the kimchi. Set aside.

4 Fry beef

Heat a pan over a high heat with a drizzle of vegetable oil. Once hot, add the beef mince and fry for 5 min until browned. Add the sesame oil, garlic, ginger, soy sauce, brown sugar, gochujang paste (spicy!), black pepper and a splash of water. Cook for a final 2-3 min. Set aside and keep warm.

5 Fry shiitake and eggs

Heat a second pan over a medium high heat with a drizzle of vegetable oil. Fry the shiitake mushrooms for 5-6 min until browned and crispy. Transfer them to a plate and keep warm. Return the pan to a medium heat with a drizzle of oil. Fry the eggs for 2-3 min or until cooked to your liking. Season the mushrooms and eggs with salt.

6 Serve

Divide the cooked rice among bowls. Top with the fried beef mince, fried mushrooms, carrot sticks, cucumber slices, the kimchi mayo and the fried eggs. Garnish with the sesame seeds, the spring onion a pinch of chilli flakes (spicy!).

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