Protein Upgrade | ORGANIC Beef & Mushroom Korean Bibimbap
with Kimchi-Carrot Salad
Cooking time
25 minutes
Servings
2/4
Calories
830 /serving
Bibimbap is the OG of rice bowls. We’re topping a mound of warm jasmine rice with equal parts meat and veg: browned organic beef bathed in ponzu sauce gets up close with garlic-sautéed leafy greens and mushrooms. Kimchi and carrots make punchy salad companions.
We will send you:
- 340g Organic lean ground beef (raised without antibiotics by Canadian farmers)
- 225g Sliced mushrooms
- 15ml Minced garlic
- 100g Matchstick carrots
- 90g Uncooked: Baby greens (lettuce mix, baby spinach, kale or arugula) Cooked: Baby greens (baby spinach or kale)
- 30ml Ponzu lime sauce
- 33g Organic kimchi
- 160g Jasmine rice
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame, garlic, canola oil, ginger, paprika flavour, black pepper, cellulose)
Contains: Sesame • Soy • Wheat
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Total Fat
35 g
Saturated Fat
11 g
Sodium
1340 mg
Total Carb
83 g
Sugars
9 g
Protein
43 g
Fibre
5 g
Preparation
Cook the rice
- In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Sauté the mushrooms & spinach
- Meanwhile, in a large pan, heat a generous drizzle of oil on medium-high.
- Add the mushrooms and sauté, 3 to 4 min., until beginning to brown; season with ½ the spices and S&P.
- Add the spinach and garlic. Sauté, 1 to 2 min., until wilted.
- Transfer to a bowl and reserve the pan.
Cook & coat the beef
- In the same pan, heat a drizzle of oil on medium-high.
- Add the beef*; season with the remaining spices and S&P.
- Cook, breaking up the meat, 4 to 6 min., until cooked through.
- Add ½ the ponzu.
Make the kimchi-carrot salad
- Meanwhile, in a medium bowl, combine the carrots, kimchi, remaining ponzu, a drizzle of oil and S&P.
Plate your dish
- Divide the rice between your bowls.
- Top, side by side, with the beef, kimchi-carrot salad, mushrooms and spinach. Bon appétit!
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*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
