topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Korean Beef Bibimbap

Korean Beef Bibimbap

with Zucchini, Mushrooms, and Carrots

This dish takes its name from the Korean word for mixing rice. Which is exactly what you’re meant to do after serving it: put your rice in a bowl, add the toppings, and mix it all together so that those flavors and textures combine in a glorious mishmash. There are plenty of flavors and textures going on here, too, like sweet carrot, juicy zucchini, and beef tossed with garlic, ginger, and soy.

Allergens:
Soy
Wheat

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time
DifficultyEasy

Ingredients

serving amount

1 unit

Zucchini

4 ounce

Button Mushrooms

2 unit

Scallions

6 ounce

Carrots

1 thumb

Ginger

2 clove

Garlic

¾ cup

Jasmine Rice

5 teaspoon

White Wine Vinegar

1 tablespoon

Sesame Oil

4 tablespoon

Soy Sauce

(Contains Soy, Wheat)

2 teaspoon

Sriracha

10 ounce

Ground Beef

Not included in your delivery

1 tablespoon

Sugar

4 teaspoon

Vegetable Oil

Salt

Pepper

sideBannerName

Nutrition Values

/ per serving
Energy (kJ)3515 kJ
Calories840 kcal
Fat39 g
Saturated Fat11 g
Carbohydrate82 g
Sugar15 g
Dietary Fiber5 g
Protein37 g
Cholesterol95 mg
Sodium1290 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Peeler
Small pot
Small Bowl
Large Pan
Medium Bowl

Instructions

Prep
1

Wash and dry all produce. Halve zucchini lengthwise; slice crosswise into thin half-moons. Trim and thinly slice mushrooms. Trim and thinly slice scallions, separating whites from greens. Peel carrots; shave lengthwise into ribbons, rotating as you go, until you get to the core. Discard core. Peel and mince ginger. Mince garlic.

Cook Rice
2

In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

Pickle Scallions and Make Sauce
3

Meanwhile, in a small bowl, combine scallion whites with vinegar and a pinch of salt. Set aside to quick-pickle. In a separate small bowl, combine sesame oil, half the soy sauce, 1 TBSP sugar (2 TBSP for 4 servings), and as much sriracha as you like.

Cook Veggies
4

Heat a drizzle of oil in a large, preferably nonstick, pan over mediumhigh heat. Add carrots and season with salt and pepper. Cook, stirring, until just tender, 3-4 minutes. Transfer to a medium bowl. Add zucchini and another drizzle of oil to pan. Cook, stirring, until tender, 4-5 minutes. Transfer to bowl with carrots. Add mushrooms and another drizzle of oil to pan. Cook, stirring, until tender, 3-5 minutes. Season with salt and pepper. Transfer to bowl with other veggies.

Cook Beef
5

Heat another drizzle of oil in same pan over medium-high heat. Add garlic and ginger. Cook, stirring, until fragrant, 20-30 seconds. Add beef and cook, breaking up meat into pieces, until lightly browned, 3-4 minutes. Drain any excess grease from pan. Increase heat to high and cook until browned, crisp, and cooked through, 2-3 minutes. Stir in remaining soy sauce and cook until mostly evaporated, 1-2 minutes. Season with salt and pepper.

Finish and Serve
6

Fluff rice with a fork; divide between bowls. Arrange beef, zucchini, carrots, and mushrooms on top. Top with pickled scallion whites (draining first). Drizzle with sauce and any remaining sriracha to taste. Sprinkle with scallion greens and serve.