Ingredients
- olive oil
- 3 cloves garlic
- 20 g butter
- 1 packet jasmine rice
- 295 ml water
- 2 carrot
- 1 bag Pea Pods
- 1 packet mayonnaise
- ½ tsp rice wine vinegar
- 1 packet mixed sesame seeds
- 1 packet ginger paste
- 2 tbsp soy sauce
- 28 g brown sugar
- ½ packet sesame oil blend
- 2 eggs
- 1 cucumber
- 6 mini flour tortillas
- 1 bag mixed salad leaves
- 2 packets garlic aioli
- 1 packet beef mince
- 1 packet oyster sauce
Method
Cook the Garlic Rice
Finely chop garlic. In a medium saucepan, melt the butter with a dash of olive oil over medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. Add jasmine rice, the water and a good pinch of salt and bring to the boil. Reduce heat to low and cover with a lid. Cook for 12 minutes, then remove from heat. Keep covered until rice is tender and water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam, so don't peek!
Prep the Vegetables & Mayo
Meanwhile, cut carrot into thin sticks and reserve two portions for lunch. Trim pea pods and roughly chop. In a small bowl, combine mayonnaise and the rice wine vinegar. Set aside. TIP: Grate the carrot, if preferred!
Cook the Beef
In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef mince and mixed sesame seeds, breaking up with a spoon, until browned, 2-3 minutes. Add ginger paste and remaining garlic and cook until fragrant, 1 minute. Add oyster sauce, the soy sauce, the brown sugar and sesame oil blend (see ingredients) and stir until bubbling, 1-2 minutes. Transfer to a bowl and cover to keep warm. TIP: For best results, drain the oil from the pan before adding the ginger and garlic.
Cook the Veggies & Eggs
Return pan to medium-high heat with a drizzle of olive oil. Cook pea pods and remaining carrot, tossing, until just tender, 2 minutes. Set veggies aside on a plate. Cover to keep warm. Return pan to a high heat with a drizzle of olive oil. Crack in the eggs and fry until the yolks are cooked to your liking, 2-3 minutes.
Serve the Bibimbap
Reserve two portions of beef for lunch. Divide garlic rice between bowls. Top each bowl with remaining beef, the cooked veggies and a fried egg. Serve with a dollop of the prepped mayo.
Pack the Bulgogi Wraps for Lunch
When you're ready to pack lunch, slice cucumber into thin sticks. Divide reserved beef between two microwavable containers. Between two more containers, divide mini flour tortillas, cucumber, mixed salad leaves, reserved carrot and a garlic aioli packet. Refrigerate. At lunch, microwave beef in 30 second bursts until heated through. Spread aioli over tortilla wraps, then top with veggies and beef. Roll up wraps to serve. Enjoy!
