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.
Serving size
Ingredients
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
Allergens
Contains:
Soya, Sesame, Eggs
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 117Kcal | 564Kcal |
| 490kJ | 2359kJ | |
| Fat | 5.2g | 25g |
| of which saturates | 1.7g | 8.1g |
| Carbohydrates | 10g | 47g |
| of which sugars | 3.7g | 18g |
| Protein | 7.5g | 36g |
| Salt | 0.47g | 2.3g |
| Fibre | 1.5g | 7.3g |
Ready in 20
High protein
6 plants
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!
Cooking Instructions
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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