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  3. Leftover Mince Korean Beef Bibimbap

Leftover Mince Korean Beef Bibimbap

This is a really tasty recipe which will transform your leftover mince into something completely new, packing it with flavour and texture and with very little effort.

Ȑ
Difficulty
Low
ȑ
Time
60 min
&
Author
Kenwood
lorem ipsum

Ingredients

Servings: 4
Makes: 1
For the rice
0.5 Tbsp vegetable oil
2  garlic cloves, crushed
350 g white rice
550 g water

For the vegetable layer
100 g carrots, trimmed, peeled
½  cucumber, cut to fit the feed tube
150 g yellow peppers, deseeded
75 g radishes
200 g bean sprouts, optional
4  spring onions, trimmed

For the beef mixture
2 tsp olive oil
400-500 g beef mince, cooked
2  garlic cloves, crushed
1 Tbsp fresh ginger, finely grated
60 ml oyster sauce
1.5 Tbsp soy sauce
1.5 Tbsp brown sugar

For the fried eggs
  vegetable oil, as needed
4  eggs

To garnish
  kimchi, as needed
  black sesame seeds, as needed
  sriracha sauce, as needed


Instructions

STEP 1/5

Cooking the rice
Add oil into a saucepan.
Heat on a medium-high heat.
Add garlic.
Cook, stirring constantly for 2 minutes on a medium-high heat.
Add rice and stir to coat.
Then add water.
Bring to the boil on a high heat.
Stir once and cover with a lid.
Cook for 18 minutes on a medium-low heat.
Once finished, keep the lid on and leave to steam.

STEP 2/5

Preparing the vegetables
Assemble the Express Serve attachment with the Grating Disc.
Place a bowl underneath the attachment.
Grate carrots into the bowl using the Pusher. 
Remove the Grating Disc, reverse and fit the Slicing Disc.
Place a clean bowl underneath the attachment.
Slice cucumber into the bowl using the Pusher and set aside.
Place a clean bowl underneath the attachment.
Slice pepper into the bowl using the Pusher and set aside.
Place a clean bowl underneath the attachment.
Slice radishes into the bowl using the Pusher.

STEP 3/5

Making the beef mince mixture
Add olive oil into a frying pan.
Heat on a high heat.
Add cooked mince, ginger and garlic.
Stir fry for 5 minutes on a high heat.
Add oyster sauce, soy sauce and sugar.
Stir fry until the beef mince is fully reheated for about 5 minutes on a high heat.
Transfer the mixture into a clean bowl and cover to keep warm.

STEP 4/5

Frying the eggs
Add a little oil into the frying pan.
Tip: Use the same frying pan, no need to clean it.
Heat on a medium-high heat.
Crack the eggs into the frying pan, one at a time.
Cook until the egg whites set and are crispy around the edges for 2 minutes on a medium-high heat.

STEP 5/5

Assemble the bibimbap bowls
Divide the cooked rice evenly between the serving bowls.
Arrange carrots, peppers, cucumber, radishes, bean sprouts and beef over the rice.
Top with the fried eggs and sliced spring onions.

 

To serve:
Garnish with kimchi, black sesame seeds and sriracha sauce.


For an extra flavour hit, you can quick pickle the carrot and cucumber in about 60 ml rice wine vinegar, 1 Tbsp sugar and 0.5 tsp salt; set this aside for about 30 minutes before serving.
  1. Back to homepage
  2. Recipes
  3. Leftover Mince Korean Beef Bibimbap

Leftover Mince Korean Beef Bibimbap

This is a really tasty recipe which will transform your leftover mince into something completely new, packing it with flavour and texture and with very little effort.

Ȑ
Difficulty
Low
ȑ
Time
60 min
&
Author
Kenwood
lorem ipsum
Servings:4
Makes:1

Ingredients

For the rice
0.5 Tbsp vegetable oil
2  garlic cloves, crushed
350 g white rice
550 g water

For the vegetable layer
100 g carrots, trimmed, peeled
½  cucumber, cut to fit the feed tube
150 g yellow peppers, deseeded
75 g radishes
200 g bean sprouts, optional
4  spring onions, trimmed

For the beef mixture
2 tsp olive oil
400-500 g beef mince, cooked
2  garlic cloves, crushed
1 Tbsp fresh ginger, finely grated
60 ml oyster sauce
1.5 Tbsp soy sauce
1.5 Tbsp brown sugar

For the fried eggs
  vegetable oil, as needed
4  eggs

To garnish
  kimchi, as needed
  black sesame seeds, as needed
  sriracha sauce, as needed

Instructions

STEP 1/5

Cooking the rice
Add oil into a saucepan.
Heat on a medium-high heat.
Add garlic.
Cook, stirring constantly for 2 minutes on a medium-high heat.
Add rice and stir to coat.
Then add water.
Bring to the boil on a high heat.
Stir once and cover with a lid.
Cook for 18 minutes on a medium-low heat.
Once finished, keep the lid on and leave to steam.

STEP 2/5

Preparing the vegetables
Assemble the Express Serve attachment with the Grating Disc.
Place a bowl underneath the attachment.
Grate carrots into the bowl using the Pusher. 
Remove the Grating Disc, reverse and fit the Slicing Disc.
Place a clean bowl underneath the attachment.
Slice cucumber into the bowl using the Pusher and set aside.
Place a clean bowl underneath the attachment.
Slice pepper into the bowl using the Pusher and set aside.
Place a clean bowl underneath the attachment.
Slice radishes into the bowl using the Pusher.

STEP 3/5

Making the beef mince mixture
Add olive oil into a frying pan.
Heat on a high heat.
Add cooked mince, ginger and garlic.
Stir fry for 5 minutes on a high heat.
Add oyster sauce, soy sauce and sugar.
Stir fry until the beef mince is fully reheated for about 5 minutes on a high heat.
Transfer the mixture into a clean bowl and cover to keep warm.

STEP 4/5

Frying the eggs
Add a little oil into the frying pan.
Tip: Use the same frying pan, no need to clean it.
Heat on a medium-high heat.
Crack the eggs into the frying pan, one at a time.
Cook until the egg whites set and are crispy around the edges for 2 minutes on a medium-high heat.

STEP 5/5

Assemble the bibimbap bowls
Divide the cooked rice evenly between the serving bowls.
Arrange carrots, peppers, cucumber, radishes, bean sprouts and beef over the rice.
Top with the fried eggs and sliced spring onions.

 

To serve:
Garnish with kimchi, black sesame seeds and sriracha sauce.

Notes