Spicy Korean Bibimbap Recipe

Name: Spicy Korean Bibimbap
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: serving for 2 servings
Ingredients: 1 pkt MAGGI 2 Minute Noodles Beef Wholegrain; 1 tsp vegetable oil; 200g beef mince; 2 tsp Korean chilli paste (kochujang); 2 eggs; 1/4 cup (100g) bean sprouts; 4 (100g) spring onions; 1/2 tsp sesame oil; 1 (200g) red capsicum, thinly sliced; 1 1/4 cups (125g) snow peas, finely sliced; lime wedges (optional); sliced chilli (optional)

Ingredients

1 pkt MAGGI 2 Minute Noodles Beef Wholegrain
1 tsp vegetable oil
200g beef mince
2 tsp Korean chilli paste (kochujang)
2 eggs
1/4 cup (100g) bean sprouts
4 (100g) spring onions
1/2 tsp sesame oil
1 (200g) red capsicum, thinly sliced
1 1/4 cups (125g) snow peas, finely sliced
lime wedges (optional)
sliced chilli (optional)

PREP TIME 5m	COOK TIME 12m	TOTAL TIME 17m
YIELD serving for 2 servings

Instructions

Cook MAGGI 2 Minute Noodles Beef Wholegrain according to packet instructions without flavoring sachet. Drain and keep warm in a large serving bowl.
Heat oil in a medium fry pan. Add mince, reserved flavoring sachet and Korean chili paste; cook for 3 – 4 minutes stirring continuously until lightly brown. Move mince to the side of the pan and crack eggs into pan. Cook sunny side up for 3 minutes or until desired.
Meanwhile, heat a non-stick frying pan over high heat. Add bean sprouts, half the green onions and sesame oil and cook for 1 minute.
Place mince, snow peas, bean sprout mixture and red capsicum on top of warm cooked noodles. Top with fried eggs and finish with remaining spring onions, chili and lime if desired.

Dinner