Beef bibimbap
Rice topped with spiced beef, veg and a fried egg, with gochujang to mix in.
Cost at UK average prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Beef mince300 g
- Basmati rice350 g
- Free-range eggs4 eggs
- Baby spinach200 g
- Carrots200 g
- Mushrooms250 g
- Gochujang chilli paste60 g
- Soy sauce30 ml
Also uses from the cupboard: vegetable oil, table salt, ground black pepper, granulated sugar. Missing any? You can add them to your shop on the shopping list.
Usually contains: Egg, Gluten, Soya.
Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, including a teaspoon of oil. Children's portions are smaller.
Method
- Put the rice on to cook following the pack instructions.350 g basmati rice
- Heat a frying pan over a high heat and fry the mince with the soy sauce and a teaspoon of sugar for 6 to 8 minutes, until crisp. Tip into a bowl.300 g beef mince30 ml soy sauce
- Slice the mushrooms and grate the carrots. In the same pan with a little oil, fry the mushrooms for 4 minutes, then the carrot for 1 minute, then wilt the spinach, keeping each in its own pile.200 g baby spinach200 g carrots250 g mushrooms
- Fry the eggs in a little oil for 3 minutes. Top bowls of rice with the beef, the vegetables and an egg. Mix the gochujang with a tablespoon of water and drizzle over, then stir everything together to eat.4 eggs60 g gochujang chilli paste
Leave the rice in a hot oiled pan for a few minutes before serving for a crispy base, like a stone bowl.
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