Korean-style Gochujang beef and pork bibimbap
Served with sesame green beans and pickled carrot. I’m cheating because it was a HelloFresh meal but it was 10/10. I picked the carrots in rice vinegar, sugar and salt
JHJessica Hayden
May 12, 2026
35 minWeeknight stapleKoreanSautéedDairy-FreeNut-Free
Ingredients
Serves
2
- Ground beef and pork mix, 300g
- Gochujang paste, 2 tbsp
- Soy sauce, 2 tbsp
- Sesame oil, 1 tbsp
- Garlic, minced, 2 cloves
- White rice, 300g uncooked
- Green beans, 200g
- Sesame seeds, 1 tbsp
- Carrots, 2 medium
- Rice vinegar, 3 tbsp
- Sugar, 1 tbsp
- Salt, 1 tsp
- Brown sugar, 1 tbsp
- Neutral oil, 1 tbsp
- Ginger, grated, 1 tsp
🥜 Nutty🌶️ Spicy🍄 Umami🍲 Savoury🍊 Tangy
Method
- Cook white rice (pour cold water over the rice, bring to boil, take off the heat and let steam)
- Prepare the quick-pickled carrots by peeling them into ribbons using a vegetable peeler, then submerging in a mixture of rice vinegar, sugar and salt for at least 20 minutes.
- Mix gochujang, soy sauce, honey, sesame oil and grated ginger together in a small bowl to form the sauce.
- Heat neutral oil in a large pan over medium-high heat, add minced garlic and cook for 30 seconds until fragrant.
- Add the ground beef and pork to the pan, breaking it up with a spatula, and cook for 6–8 minutes until browned and cooked through.
- Pour the gochujang sauce over the meat, stir to coat evenly and cook for a further 2 minutes until glossy and slightly reduced.
- In a separate pan or the same pan wiped clean, sauté the green beans in a little sesame oil over high heat for 3–4 minutes until tender-crisp, then season and toss with garlic and sesame seeds.
- Assemble bowls by adding a base of rice, topping with the gochujang meat, sesame green beans and drained pickled carrot ribbons.
Posted inObserver team
1 comment
OI
oscar inghamMay 13, 2026
Too too good!!! Also big fan of the pickled veggies