Beef & Zucchini Bibimbap
with Carrots & Pickled Scallions
- Soy
- Wheat
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, tender zucchini, and pork tossed with garlic, ginger, and soy sauce.
Ingredients
¾ cup
Jasmine Rice
2 unit
Scallions
6 ounce
Carrots
1 unit
Zucchini
1 thumb
Ginger
1 clove
Garlic
5 teaspoon
White Wine Vinegar
1 tablespoon
Sesame Oil
½ ounce
Gochujang Sauce
(Contains: Soy, Wheat)
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
10 ounce
Ground Beef
Not included in your delivery
1 tablespoon
Sugar
1 tablespoon
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• In a small pot, combine rice, 1 1⁄4 cups water (2 1⁄2 cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• Meanwhile, wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Trim and peel carrots. Using a peeler, shave carrots 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. Peel and mince ginger and garlic.
• In a small bowl, combine scallion whites, vinegar, and a pinch of salt. Set aside to pickle, stirring occasionally, until ready to serve. • In a separate small bowl, combine sesame oil, gochujang, half the soy sauce (you’ll use the rest later), and 1 TBSP sugar (2 TBSP for 4 servings). Stir until sugar has dissolved.
• 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 slightly softened, 3-4 minutes. Remove from pan and set aside. • Add another drizzle of oil to pan. Add zucchini; season with salt and pepper. Cook until browned and tender, 3-5 minutes per side. Remove from pan and set aside with carrots.
• Heat a drizzle of oil in same pan over medium-high heat. Add pork, ginger, and garlic. Cook, breaking up meat into pieces, until pork is browned and cooked through, 4-6 minutes. • Add remaining soy sauce and cook, stirring, until liquid has mostly evaporated, 1-2 minutes. Season with salt and pepper.
Pat chicken dry with paper towels. Cook through this step as instructed, swapping in chicken (no need to break up chicken into pieces!) or beef for pork.
• Fluff rice with a fork and season with salt and pepper; divide between bowls. • Arrange pork and veggies over rice. Top with pickled scallion whites (and pickling liquid). Drizzle with sauce. Sprinkle with scallion greens and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the dish's delicious, diverse flavors; some found it a bit salty or mild and suggested adjusting seasoning to taste.
- Ease of prep: Quick and easy for most, though some found carrot ribbons time-consuming; consider pre-spiralized carrots to save prep time.
- Suggestions: Try adding a fried egg on top 🍳, caramelizing the rice for texture, or including mushrooms for extra depth.
- Portions: Generally satisfying; a few wanted more sauce or veggies, while others found the zucchini amount generous.
- Customization: Works well with beef or pork; some enjoyed adding bok choy, bean sprouts, or pickled red onions.
Reviews from our home cooks
Holy COW this is delicious!!!! 10/10 love it and would make it again! This is definitely a new fave!! Note: I swapped for beef because I can't eat pork. Note: the carrots were very hard to ribbon and I sliced my finger 😅
Really good!! And really easy to make. I always wanted to have bibimbap but thought it was hard to make. But this was so good and easy.
Spicy, cronchy, with sweetness from the carrots and sauce, and tartness from the vinegar. A lot going on, but definitely a hit!
We loved this! I used the ground beef and although it was good, I think steak sliced very thin would be better. But the flavors were great and my husband loved it as well. One thing that went wrong was my order had a cucumber instead of zucchini! But hey! I went with it and used it anyway and it was alright. lol I will definitely make this again...hopefully with the steak strips and zucchini. 😉
We enhanced the flavor by adding grilled onions to the meat, garlic salt to carrots, brown sugar instead of white sugar and honey to the sauce and an overeasy egg and furikake on top of the rice. Oh and cook everything with sesame oil!
i loved the ingredients, the pickled scallions was a great touch... the vinegar pickling really sold me on the service tbh
The carrots took so long to shave that the rice was already finished before prep was even done! You might want to re-arrange the steps so that prep comes before cooking the rice
If I wasn't such a huge fan of traditional Korean bibimbap this might have scored higher for me. It had the hints of traditional seasoning, enough to satisfy, but didn't go all the way there to make it a perfect score.
The flavor is outta this world. Was easy to make, my 10 year old helped me!!!
This was amazing! My only feedback it about making those carrot ribbons- kinda scary... any other options to make the carrots for this dish?
