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Korean beef bibimbap bowls

Name: Korean beef bibimbap bowls
Cook time: 20 min
Yield: 4
Cuisine: Jeonju, Korea

with kimchi ketchup

Ready in around 20 mins

RECIPE FACT:

Bibimbap literally means mixed rice.

Nutritional Info:

Energy: 3247kj (776Kcal)
Protein: 49g
Carbohydrate: 70g
Fat: 31g
Contains: Egg, Soy, Sesame

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO MARINADE THE MEAT:

Empty the premium beef mince into a bowl with the Bibimbap beef seasoning and mix well, set aside until needed.
2. TO PREPARE THE VEGGIES:

Trim the ends off the carrot and peel. Grate the carrot and set aside on a platter. Cut the capsicum in half and remove the stalk and seeds. Very thinly slice the capsicum and set aside on the platter with the carrot. Thinly slice the spring onions on the diagonal. Place on platter with carrot and capsicum.
3. TO COOK THE RICE:

Microwave option (preferred): Open the bag of steamed rice breaking up any clumps by squeezing gently and add to a microwave safe bowl, cover and cook on high (750W) for 2-3 mins. Pan method: Open the bag of steamed rice breaking up any clumps by squeezing gently. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. When the pan is hot add the rice and cook for 2-3 mins until hot.
4. TO COOK THE BEEF AND EGG:

Heat a drizzle of oil in a non-stick frying pan over a medium -high heat. When the pan is hot add the beef and cook for 4-5 mins breaking up large clumps with a wooden spoon. Set aside in a serving bowl. Wipe out pan. In the reserved pan heat 2 tbsps of oil over a medium-high heat. When the pan is hot carefully crack the eggs into pan. After 30 secs spoon some hot oil over the egg yolk. Remove from pan when egg white is set but egg yolk is still runny.
TO SERVE:

Divide rice, capsicum and carrot between bowls. Top with mince, fried egg and top with sliced spring onion and sesame seeds. Serve with kimchi ketchup.