Sesame-Soy Beef Bibimbap

Sesame-Soy Beef Bibimbap

with Pickled Veggies and Green Onion Rice

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Soy and sesame are a perfect match to beef. Here we pair these three old friends with gochujang, a Korean chili paste that if you haven't tried before, you'll be running to the store to find!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 tbsp

Beef Strips


Soy Sauce Mirin Blend



Sesame Oil



Brown Sugar

Jasmine Rice

Mini Cucumber

Carrot, julienned

Sesame Seeds



Green Onions

Rice Vinegar


Not included in your delivery




Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories755 kcal
Fat27 g
Saturated Fat9 g
Carbohydrate87 g
Sugar14 g
Dietary Fiber3 g
Protein37 g
Cholesterol74 mg
Sodium395 mg
Utensilsarrow down iconarrow down icon
Large Bowl
Measuring Cups
Garlic Press
Medium Pot
Paper Towel
Large Non-Stick Pan
Measuring Spoons
Small Bowl
Slotted Spoon
Instructionsarrow up iconarrow up icon
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If you have an extra egg in the fridge, a sunny-side up egg is a delightful addition to this dish.

Wash and dry all produce.* In a covered medium pot, bring 2 2/3 cups water to a boil. Mince or grate the garlic. In a large bowl, whisk together the sesame oil, soy-mirin blend, brown sugar and garlic. Pat the beef dry with paper towels and cut the strips into 1-inch pieces. Add the beef to the large bowl and stir to coat. Set aside.


Add the rice to the medium pot of boiling water. Reduce the heat to low. Cook (still covered) until the rice is tender and the water has been absorbed, 12-14 min. Meanwhile, thinly slice the green onions. Cut the cucumbers into 1/4-inch round slices.


Heat a large non-stick pan over medium heat. When the pan is hot, add sesame seeds to dry pan. Toast, stirring, until golden, 4-6 min. Transfer to a plate. Set aside. In the same pan, add carrots, cucumbers, vinegar, 1/4 cup water, 2 tsp white sugar and 1 tsp salt. Cook until tender-crisp, 3-4 min. Transfer pickled veg, along with the liquid, to a small bowl. Set aside.


Heat same pan over medium-high heat. When the pan is hot, add 1 tbsp oil. Using a slotted spoon, transfer half the beef to the pan. (NOTE: You will cook reserved marinade in Step 5!)Cook, stirring often, until browned, 3-4 min. (TIP: Cook to a min. internal temp. of 71°C/160°F.**) Transfer to a medium bowl and set aside. Repeat with the remaining beef.


Once all the beef is cooked through, reduce the heat to medium. Add the reserved marinade and 1/2 cup water to the same pan. Bring to a boil, then reduce the heat to medium-low. Simmer, stirring often, until the sauce slightly thickens, 2-3 min.


Fluff rice with a fork. Stir in half the green onions. Add sesame seeds to the beef. Stir to coat. Divide rice between plates, then top with beef. Drizzle with sauce. Add veggies, then sprinkle with remaining onions.