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Korean-style BBQ Beef Bibimbap with Brown Basmati Rice & Gooey Egg
Try our spin on bibimbap, a classic Korean rice dish – featuring juicy British beef mince, plump tomatoes and perfectly soft boiled eggs. A delicious sweet 'n spicy barbecue sauce brings in all that irresistible flavour. Grab your chopsticks and dig in!
Ready in 20
High protein
6 plants
Serving size
Ingredients
- 500g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 80g baby spinach
- 2 pepper
- 4 spring onion
- 50g honey
- ½ tsp shichimi togarashi (Orange Peel, Cayenne Pepper, Szechuan Pepper, Golden Linseed, Brown Linseed, Blue Poppy Seeds, Black Pepper, Ginger, Wakame, Rapeseed oil.)
- 3 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 1 tbsp sesame oil (Sesame)
- 4 tbsp tomato purée
- 2 egg (Eggs)
- 500g beef mince (british beef mince (10% fat))
- 200g baby tomatoes
Nutritional Information
Calories: 564
Protein: 36g
Carbs: 47g
Fat: 25g
Korean-style BBQ Beef Bibimbap with Brown Basmati Rice & Gooey Egg
Try our spin on bibimbap, a classic Korean rice dish – featuring juicy British beef mince, plump tomatoes and perfectly soft boiled eggs. A delicious sweet 'n spicy barbecue sauce brings in all that irresistible flavour. Grab your chopsticks and dig in!
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Cooking Instructions
Before you start
- Bring a small saucepan filled with water to a boil
- Pull out 2 large frying pans, a small bowl, a slotted spoon, a sieve & a measuring jug
Get sizzlin'
- Heat a large frying pan with 2 tsp oil on medium-high heat. Once hot, add the beef and whole tomatoes. Season with salt and pepper
- Cook for 7 mins, breaking up the beef with a wooden spoon, until golden brown
Boil the eggs & make the BBQ sauce
- Carefully lower the eggs into the saucepan using a spoon. Boil for 7 mins, then remove with a slotted spoon and run under cold water
- Meanwhile, in the small bowl, mix together the tomato puree, sesame oil, tamari, shichimi togarashi, honey and 100ml water. Set aside
Make the bibimbap rice
- Finely slice the spring onions. Thinly slice the peppers. Rinse the spinach
- Heat the other large frying pan with 1 tsp oil on medium heat. Once hot, add the pepper and cook for 3-4 mins. Season with salt and pepper
- Add the rice, half the spring onion and a splash of water. Mix in the spinach. Cook for 2 mins, until the rice is piping hot and the spinach has wilted
Finish the beef
- Add the BBQ sauce and remaining spring onion to the beef pan. Simmer for 3-4 mins
- Crush the tomatoes with the back of a fork. Season to taste with salt and pepper
Plate up
- Carefully peel and halve the eggs
- Serve the BBQ beef into bowls, with the rice alongside. Top with half an egg on each bowl
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