The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Korean-style Beef Bibimbap with Brown Basmati Rice & Fried Egg
Our spin on bibimbap, a classic Korean rice bowl – featuring juicy British beef mince and sunny-side fried eggs. Drizzle in homemade barbecue sauce. What's more, it's ready in 20 minutes!
Ready in 20
High protein
6 plants
Serving size
Ingredients
- 40g baby spinach
- 2 egg (Eggs)
- 250g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 1 pepper
- 3 spring onion
- ½ tsp shichimi togarashi (Orange Peel, Cayenne Pepper, Szechuan Pepper, Golden Linseed, Brown Linseed, Blue Poppy Seeds, Black Pepper, Ginger, Wakame, Rapeseed oil.)
- 1 tbsp sesame oil (Sesame)
- 25g honey
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 4 tbsp tomato purée
- 110g baby tomatoes
- 280g beef mince (british beef mince (10% fat))
Nutritional Information
Calories: 676
Protein: 45g
Carbs: 50g
Fat: 32g
Ingredients
- 40g baby spinach (use half)
- 110g baby tomatoes (use half)
- 3 spring onion
- 4 tbsp tomato purée
- 2 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 140g beef mince (british beef mince (10% fat))
- 25g honey (use half)
- 2 egg (Eggs)
- 1 tbsp sesame oil (use half) (Sesame)
- 250g steamed brown basmati rice (use half) (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 0.5 tsp shichimi togarashi (use half) (Orange Peel, Cayenne Pepper, Szechuan Pepper, Golden Linseed, Brown Linseed, Blue Poppy Seeds, Black Pepper, Ginger, Wakame, Rapeseed oil.)
- 1 pepper (use half)
Nutritional Information
Calories: 762
Protein: 52g
Carbs: 56g
Fat: 36g
Korean-style Beef Bibimbap with Brown Basmati Rice & Fried Egg
Our spin on bibimbap, a classic Korean rice bowl – featuring juicy British beef mince and sunny-side fried eggs. Drizzle in homemade barbecue sauce. What's more, it's ready in 20 minutes!
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Cooking Instructions
Before you start
- Pull out a large frying pan, a medium frying pan, a small bowl & a measuring jug
Get sizzlin'
- Halve the tomatoes
- Heat the medium frying pan with 1/2 tsp oil on medium-high heat. Once hot, add the beef and tomatoes. Season with salt and pepper
- Cook for 7 mins, breaking up the beef with a wooden spoon, until golden brown
Make the BBQ sauce & prep the veg
- Meanwhile, in the small bowl, combine the tomato puree, tamari, honey, the shichimi togarashi, half the sesame oil and 80ml water (40ml for 1 person)
- Thinly slice the spring onions and pepper. Rinse the spinach
Make the veggie rice
- Heat the large frying pan with the remaining sesame oil on medium-high heat. Once hot, add the pepper and cook for 2 mins
- Add the spinach, along with the rice, half the spring onion and a splash of water to the pan
- Break up the rice with a wooden spoon and cook for 2-3 mins, until the spinach has wilted
Add the sauce
- Add the BBQ sauce and remaining spring onion to the beef pan
- Once cooked, share the veggie rice between serving bowls and cover to keep warm
Fry the eggs & plate up
- Rinse the large frying pan and reheat with 1/2 tsp oil on medium-high heat. Once hot, crack in the eggs and cook for 3-4 mins, until the whites have set, the yolks are runny and the bottoms are crispy
- Share the beef and veggie rice between bowls, topped with the fried eggs
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