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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
Nutrition Values
Utensils
Instructions
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.
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.
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.
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.
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.
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.
