Have you tried The Blend?
Adding the mighty mushroom to mince creates the perfect umami blend which ENHANCES the meaty flavour of dishes, and makes meals more delicious, nutritious, and sustainable.
Try this nutrition-packed Healthy Beef and Mushroom Korean Bibimbap Bowl! This recipe blends 50% Mushroom + 50% Beef Mince.
- 250g mushrooms, finely diced
- 250g beef mince
- 2 cups brown rice
- 2 tsp sesame oil
- 1 tbsp black sesame seeds
- 4 eggs
- 2 tbsp olive oil
- 3 cloves garlic, crushed
- 1 tbsp soy sauce
- ½ tbsp honey
- 1 cup spinach or kale, roughly chopped
- 2 cups bean sprouts
- ¼ cup water
- 4 cups vegetables, chopped into bite sized pieces (mushrooms, carrot, zucchini, capsicum, onion)
- 4 tbsp Korean gochujang paste (or use red miso paste and some chilli sauce)
- 2 tbsp mirin
- 2 tbsp rice wine vinegar
- 2 tsp soy sauce
- 3 tsp white sugar
- 1 clove garlic, grated
- 2 tsp sesame oil
- Raw or pickled vegetables (mushrooms, radish, cucumber, cabbage)
- Fermented vegetables (kimchi or sauerkraut)
- To prepare the rice, bring a large saucepan of water to the boil. Add rice and cook for 30 minutes or until the rice is tender. You may need to top the saucepan up with water to ensure the rice doesn’t stick to the bottom of the saucepan. Once cooked, remove from the heat and strain the excess water. Place rice in a large bowl. Stir sesame oil and black sesame seeds through the rice. Set aside.
- To cook the eggs, fill a small saucepan with cold water. Place 4 cold eggs from the fridge in the water. Bring to the boil and cook for 6 minutes. Remove eggs from the water and allow to cool slightly before removing the shell.
- To make the bibimbap sauce, combine all ingredients in a bowl and stir until sugar has dissolved. Set aside.
- In the meantime, heat 1 tablespoon of olive oil in a large frying pan over medium heat. Add the prepared mushrooms and mince to the pan and cook, stirring for 4-5 minutes. Add garlic to the pan and cook for a further 2 minutes. Add soy sauce, honey and water to the pan then reduce heat to low and simmer for 2-3 minutes. Remove from the pan and set aside in a bowl.
- In the same pan, add remaining olive oil and chopped vegetables. Cook for 5-6 minutes or until vegetables are tender. Remove from the heat. Add spinach or kale and stir through. The residual heat will soften the leaves.
- Assemble the bowls by first adding the prepared rice, followed by the mushroom and meat mixture, then the cooked vegetables. Top with boiled egg, bean sprouts and bibimbap sauce.
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With Summer upon us, there is nothing better than having your friends and family around for blended burgers on the BBQ. The Weber Q® is an Aussie backyard icon, with plenty of room to chargrill a blended BBQ feast for the whole family.