Beef & Zucchini Bibimbap
with Carrots & Jasmine Rice
- Soy
- Wheat
- Sesame
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 beef tossed with garlic, ginger, and soy sauce.
Ingredients
6 ounce
Carrot
1 unit
Zucchini
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
5 teaspoon
White Wine Vinegar
1 clove
Garlic
1 tablespoon
Sesame Oil
(Contains: Sesame)
10 ounce
Ground Beef
2 unit
Scallions
¾ cup
Jasmine Rice
2 teaspoon
Sriracha
1 thumb
Ginger
Not included in your delivery
1 tablespoon (tbsp)
Cooking Oil
1 tablespoon (tbsp)
Sugar
Nutrition Values
Utensils
Cooking Steps
• In a small pot, combine rice, 1¼ cups water (2¼ 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. 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, half the soy sauce (you’ll use the rest later), 1 TBSP sugar (2 TBSP for 4 servings), and up to half the Sriracha to taste. 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 beef*, ginger, and garlic. Cook, breaking up meat into pieces, until beef is browned and cooked through, 4-6 minutes. TIP: If there’s excess grease in your pan, carefully pour it out. • Add remaining soy sauce and cook, stirring, until liquid has mostly evaporated, 1-2 minutes. Season with salt and pepper.
• Fluff rice with a fork and season with salt and pepper; divide between bowls. Arrange beef and veggies on top. Top with pickled scallion whites (with their pickling liquid). Drizzle with sauce and remaining Sriracha to taste. Sprinkle with scallion greens and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the delicious blend of savory, spicy, and sweet flavors, with some comparing it favorably to authentic Korean bibimbap 🍲.
- Ease of prep: While tasty, several found the prep more time-consuming than expected, especially making carrot ribbons; some suggested using shredded carrots instead.
- Suggestions: Consider adding a fried egg on top for extra authenticity; some preferred sliced beef over ground beef.
- Portions: Generous portions satisfied most, with some reporting enough for leftovers.
- Vegetables: Many enjoyed the veggie variety, though some received wilted produce; adding more veggies like bean sprouts or spinach was suggested.
Reviews from our home cooks
This has been our favorite meal so far! I will definitely be making this Bibimbap again, all of the sauces and seasonings were delicious and paired so well with the veggies, meat and rice. My mouth is watering just thinking about it, mmmm!
This might be one of my top dishes. HOWEVER there needs to be more pickled items to be closer to a traditional bibimbap so I pickled the carrots too. Also I do not understand why y'all always say to wipe out a pan. That is such a waste of flavor. I wish I had cooked the meat and then the zucchini.
My kids are adventurous eaters already, but they devoured this meal. The carrot ribbons and zucchini were perfect with the slightly sweet and savory sauce.
So tasty! I can't believe how ground beef can taste so good like this! I have only ever had Asian Restaurant bibimbap which uses beef strips. This is one of my favorites! We had 1 leftover portion and it reheated perfectly!
Not really a traditional Korean Bibimbap, but close enough that we loved it anyway! I'm not a big fan of traditional bibimbap, but my wife loves it, so she was a little disappointed. But we both sidled up to this dish with some steamed rice and absolutely loved the meal!
I'm always open to trying something with veggies and I just started to like the taste of zucchini recently. I wasn't sure how my older brother (who doesn't really like or eat much veggies) was going to think about it. It actually came out very delicious and he finished the whole meal stating he would have this again if prepared it just like the recipe. One of the first recipes he gave a 10/10 for and I have to agree.
So much flavor! We highly recommend the Bibimbap! Very easy to prepare too!
My son tried the carrots and the zucchini did not like them much so he thought he would not care for the dish. Everything together with the sauce, it turned out to be one of his favorites!
More rice needed with Beef & Zucchini Bibimbap. Less or no garlic with both.
I love to order Bibimbap from a restaurant. I was surprised by how good this turned out.
