Photo by Luis Becerra Fotógrafo on Pexels
Korean Beef Bibimbap Bowl
Rice bowl with sautéed beef mince, carrots, shiitake, wilted spinach, soy-based seasoning, sesame oil, and a fried egg.
- 120 g lean beef mince
- 75 g jasmine rice
- 80 g carrot
- 60 g shiitake mushrooms
- 80 g baby spinach
- 3 tbsp soy sauce
- 2 tsp sesame oil
- 1 tbsp rice vinegar
- 10 g fresh ginger
- 2 whole garlic cloves
- 1 whole egg
- 1 tbsp sesame seeds
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Cook rice according to package instructions. Keep warm.
- Step 2
Julienne carrot into thin strips. Slice mushrooms. Mince garlic and ginger.
- Step 3
Heat 1 tsp sesame oil in a large pan. Sauté carrots for 3 minutes until tender-crisp. Season and set aside.
- Step 4
In same pan, cook mushrooms for 4 minutes until golden. Season and set aside.
- Step 5
Wilt spinach in pan for 1 minute. Drain excess water, season with pinch of salt and set aside.
- Step 6
Heat remaining sesame oil, cook beef mince for 5-6 minutes, breaking up with spoon.
- Step 7
Add garlic, ginger, 2 tbsp soy sauce to beef. Cook 2 minutes more until fragrant.
- Step 8
Fry egg sunny-side up in a clean pan until whites are set but yolk remains runny.
- Step 9
Arrange warm rice in bowl, top with separate portions of vegetables and beef.
- Step 10
Place fried egg on top, drizzle with remaining soy sauce mixed with rice vinegar.
- Step 11
Sprinkle with sesame seeds and serve immediately.
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