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Korean Beef Bibimbap

Korean Beef Bibimbap

with Zucchini, Mushrooms, & 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

2 unit

Scallions

6 ounce

Carrots

1 unit

Zucchini

4 ounce

Button Mushrooms

1 clove

Garlic

1 thumb

Ginger

½ cup

Jasmine Rice

5 teaspoon

White Wine Vinegar

1 tablespoon

Sesame Oil

2 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

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Nutrition Values

/ per serving
Energy (kJ)3054 kJ
Calories730 kcal
Fat38 g
Saturated Fat11 g
Carbohydrate62 g
Sugar16 g
Dietary Fiber5 g
Protein34 g
Cholesterol100 mg
Sodium1080 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. Trim and thinly slice scallions, separating whites from greens. Trim and peel carrots; shave lengthwise into ribbons, rotating as you go, until you get to the core. Discard core. Trim and halve zucchini lengthwise; thinly slice crosswise into half-moons. Trim and thinly slice mushrooms. Peel and mince garlic and ginger.

Cook Rice
2

In a small pot, combine rice, ¾ cup water (1½ 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

While rice cooks, in a small bowl, combine scallion whites, vinegar, and a pinch of salt. Set aside to pickle. In a separate small bowl, combine sesame oil, half the soy sauce (you’ll use the rest later), 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 medium-high heat. Add carrots; 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. Season with salt and pepper. 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 veggies.

Cook Beef
5

Heat another drizzle of oil in same pan over medium-high heat. Add garlic and ginger. Cook, stirring, until fragrant, 30 seconds. Add beef; cook, breaking up meat into pieces, until lightly browned, 3-4 minutes. (TIP: If there’s excess grease in your pan, carefully pour it out.) Increase heat to high and cook until beef is browned, crisp, and cooked through, 2-3 minutes. Stir in remaining soy sauce and cook until mostly evaporated, 1-2 minutes more.

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. Garnish with scallion greens and serve.