IN THE KIT
10 ozground beef
6 ozjasmine rice
2 ozbutton mushrooms
2 ozpurple cabbage
2 ozginger/onion/garlic blend
1 ozscallion & vinegar mix
8 ozBibimbap sauce
Kitchen Items Needed
Medium saucepan & lid for rice
Chopping board & knife
Wooden spoon / spatula
12 oz Water
Wash & dry all produce;
Peel carrots (optional) & slice lengthwise into ribbons using vegetable peeler;
Cut cucumbers into thin matchstick pieces;
Thinly slice cabbage.
Pour rice into medium saucepan. Add previously measured water with a pinch of salt. Cover & bring to boil, reduce to low heat & simmer for 15-18 mins or until water is absorbed. Remove the lid, fluff with a fork, cover & set aside.
Heat a drizzle of olive oil in a large skillet/pot over medium-high heat. Add carrot & cabbage cook until tender but still crisp, 3-4 minutes set on plate & cover to keep warm. Wipe skillet clean.
Add mushrooms & a drizzle of olive oil to skillet & cook for 5 minutes until very tender. Set aside. Wipe pan clean.
Heat another drizzle of oil in same pan over medium-high heat. Stir in garlic/ginger/onion mixture, cook until fragrant, about 30 seconds. Add beef, breaking up meat into pieces & cook thoroughly until browned & crisp. Pour in 1/2 bibimbap sauce & mix well. Season with salt & pepper.
Warm skillet to medium high. Drizzle with olive oil. Crack eggs & fry on one side, “sunny side up” – until whites are completely cooked, the yolk is set & the bottoms of the eggs are getting crispy – about 3-4 minutes. If you prefer, flip the eggs over & cook for a further 30 seconds for a runny egg or 1 minute for a firmer egg. Turn off the heat.
Divide rice between bowls & arrange beef, vegetables & top with fried egg on rice. Pour remaining bibimbap sauce & scallion vinegar mixture on top & serve.