Korean Beef Bibimbap

What you need

Ingredients

Measured for 4 servings.

• 560 gLean Ground Beef 95%, raw
• 560 gWhite Rice, cooked
• 200 gEgg, whole
• 200 gSpinach
• 160 gCarrot
• 200 gZucchini
• 50 gSoy sauce
• 10 gsesame oil
• 12 gGarlic

Make it

Method

1. 01

   Weigh and prepare all ingredients for Korean Beef Bibimbap: 560 g Lean Ground Beef 95%, raw, 560 g White Rice, cooked, 200 g Egg, whole, 200 g Spinach, 160 g Carrot, 200 g Zucchini, 50 g Soy Sauce, 10 g Sesame Oil, 12 g Garlic. Wash produce and cut or grate it as the recipe requires. Keep raw animal products separate from ready-to-eat ingredients, and wash used bowls and knives promptly.

2. 02

   Heat a wide pan over medium-high heat. Add the listed oil if included and cook Lean Ground Beef 95%, raw in a single layer until it takes on colour.

3. 03

   Add the remaining ingredients in their appropriate cooking order and toss for about 20 minutes. The ingredients should be tender but not falling apart.

4. 04

   For minced meat, confirm that the centre reaches at least 71°C; no raw or pink area should remain.

5. 05

   Divide Korean Beef Bibimbap into 4 equal portions. Add fresh herbs, cheese or delicate greens only at the end and serve straight away.