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    Beef bibimbap

    Warm rice under seasoned beef, spinach, bean sprouts, mushrooms and carrot, with a fried egg and a sweet gochujang sauce. Mix it all together before you eat.

    Prep
    35 minutes
    Cook
    55 minutes
    Makes
    3 portions
    Difficulty
    Medium
    Beef bibimbap

    In one portion

    These are the figures for one medium portion. In Susten, each person at your table gets their own portion size.

    To see how one portion fits your day, work out your daily calories and protein.

    Calories
    734kcal
    Protein
    27g
    Carbs
    74g
    Fat
    36g

    Where the calories come from

    • Protein 15%
    • Carbs 40%
    • Fat 45%
    Fibre
    4.4 g
    Sugar
    11.4 g
    Salt
    2.85 g

    What it costs at Tesco

    Susten matches every ingredient to a Tesco product. Your shopping list names each one, with its price.

    £2.85a portion

    We base this on how much of each product the recipe uses. Half a pack costs half the price.

    We last updated these Tesco prices on .

    Ingredients

    Amounts for
    • 100g beef mince
    • 1 tbsp soy sauce, for the beef marinade
    • 1 ¾ tbsp sesame oil, for the beef marinade and the sauce
    • ⅞ tsp brown sugar, for the beef marinade
    • 1 ¼ cloves of garlic, minced, for the beef marinade and the sauce
    • 240g spinach, blanched and squeezed dry
    • 340g bean sprouts, blanched
    • 95g shiitake mushroom, thinly sliced
    • 1 ½ carrots, peeled and julienned
    • ½ tsp sea salt, for the mushrooms and carrots
    • 230g rice, short-grain, dry weight
    • 3 eggs, fried sunny side up
    • 2 ¾ tbsp vegetable oil, for cooking
    • 6g nori, shredded, to top
    • 2 tbsp gochujang, for the sauce
    • ⅞ tbsp sugar, for the sauce
    • ⅞ tbsp water, for the sauce
    • ⅞ tbsp sesame seeds, toasted, for the sauce
    • 1 tsp rice vinegar, for the sauce

    Method

    1. Mix the beef mince with the soy sauce, sesame oil, brown sugar and minced garlic. Leave it to marinate for 30 minutes while you prepare everything else.

    2. Stir the gochujang, toasted sesame oil, sugar, water, sesame seeds, rice vinegar and the remaining minced garlic together in a small bowl to make the sauce.

    3. Steam the rice until tender and keep it warm.

    4. Blanch the spinach and the bean sprouts separately in boiling water, then drain and squeeze the spinach dry.

    5. Heat a little vegetable oil in a wok and cook the julienned carrot with half the sea salt over high heat for 2-3 minutes. Set aside, then cook the sliced shiitake mushroom with the rest of the salt for 2-3 minutes.

    6. Add a little more oil and cook the marinated beef over medium-high heat for 3-5 minutes until browned through.

    7. Fry the eggs sunny side up in the same pan.

    8. Divide the rice between bowls. Arrange the beef, spinach, bean sprouts, mushrooms and carrot on top, add the shredded nori and the fried egg, then spoon over the sauce. Mix everything together before eating.

    Adapted from My Korean Kitchen

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