Text the ingredients

Terms of Use. We'll send a text with the ingredients and a link to the method for free. If the text is undelivered we will attempt to resend for up to 24 hours. This service involves no registration or subscription.
You should receive a text message shortly.
Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Korean-style beef bibimbap recipe

8 ratings

This street-food favourite from Korea is an exciting bowl packed full of flavour and texture. Rice, spiced beef mince and fresh veg are topped with a crispy fried egg and drizzle of spicy dressing for a healthy dinner for two. All the bits are added separately but you can mix them all together as you eat. See method

Serves 2
10 mins to prepare and 25 mins to cook
412 calories / serving
Healthy

Ingredients

80g basmati rice, rinsed
2 tsp sesame oil
3 tsp olive oil
125g lean beef steak mince
2 spring onions, chopped
3 tsp chipotle chilli and smoked paprika paste
1 tsp light soy sauce
1 lime, juiced
2 eggs
1 head pak choi, thickly sliced
1 carrot, peeled into ribbons

Each serving contains

Energy
1730kj
412kcal 21%
Fat
18g 25%
Saturates
4g 21%
Sugars
7g 7%
Salt
1.4g 24%

of the reference intake
Carbohydrate 41.1g Protein 25.1g Fibre 3.7g

Method

Put the rice in a medium saucepan and cover with 150ml water. Bring to the boil, cover and simmer for 8 mins. Remove from the heat, stir in 1 tsp sesame oil; set aside, covered.
Heat 1 tsp of the olive oil in a large frying pan on a high heat and fry the mince for 3-4 mins until browned all over, stirring occasionally. Add the onions and 2 tsp of the chipotle chilli and smoked paprika paste and cook for 1 min more or until the mince is cooked through. Stir in the soy sauce and half the lime juice, then tip into a bowl; cover with foil.
Steam the pak choi for 4-5 mins.
Wipe out the frying pan and heat the remaining olive oil. Break the eggs and cook over a medium-high heat for 3 mins until the whites have formed crispy edges and are set but the yolks are still runny.
Divide the rice between 2 bowls, pile on the carrot, pak choi and mince, then top with the eggs. Mix the remaining lime juice, sesame oil and chipotle paste and drizzle over the top to serve.

See more Beef recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.