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Korean Beef Bibimbap

Korean Beef Bibimbap

with Zucchini, Mushrooms, and Carrot

This Korean dish takes its name from the Korean word for mixing rice. Which is exactly what you’re meant to do after serving it: you 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.


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

Total Time30 minutes
Prep Time


serving amount

1 unit


4 ounce

Button Mushrooms

2 unit


1 unit


1 thumb


2 clove


¾ cup

Jasmine Rice

5 teaspoon

White Wine Vinegar

1 tablespoon

Sesame Oil

1 tablespoon


3 tablespoon

Soy Sauce

(Contains Soy, Wheat)

10 ounce

Ground Beef

Not included in your delivery

1.5 tablespoon


4 teaspoon

Vegetable Oil




Nutrition Values

/ per serving
Energy (kJ)3180 kJ
Calories760 kcal
Fat33 g
Saturated Fat11 g
Carbohydrate78 g
Sugar11 g
Dietary Fiber5 g
Protein37 g
Cholesterol95 mg
Sodium1100 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.


Small pot
Small Bowl
Large Pan



Wash and dry all produce. Bring 1¼ cups water to a boil in a small pot. Halve zucchini lengthwise; slice into thin half moons. Trim and thinly slice mushrooms and scallions, keeping scallion greens and whites separate. Peel carrot; using a peeler, shave into ribbons. Peel and mince ginger. Mince garlic.

Cook Rice

Once water is boiling, add rice and a pinch of salt to pot. Cover, lower heat, and reduce to a gentle simmer. Cook until tender, 15-20 minutes.

Pickle Scallions and Make Sauce

Toss scallion whites with white wine vinegar and a pinch of salt in a small bowl. Set aside to marinate. In another small bowl, stir together sesame oil, 1½ TBSP sugar, up to 2 tsp sriracha, and 1½ TBSP soy sauce (we’ll use the rest of the sriracha and soy sauce later).

Cook Veggies

Heat a drizzle of oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add carrot; season with salt and pepper. Cook, tossing, until tender but still crisp, 3-4 minutes. Remove from pan and set aside. Add another drizzle of oil to pan and repeat with zucchini; remove from pan once cooked. Add mushrooms and another drizzle of oil to pan and cook until tender, 3-5 minutes. Season with salt and pepper. Remove from pan and set aside.

Cook Beef

Heat another drizzle of oil in same pan over medium-high heat. Add garlic and ginger and cook until fragrant, 30 seconds. Add beef, breaking up meat into pieces. Cook, tossing occasionally, until no longer pink, about 4 minutes. Increase heat to high and continue cooking until browned and crisp, about 3 minutes. Pour in remaining soy sauce and cook, tossing, until mostly evaporated, 1-2 minutes. Season with salt and pepper.

Finish and Plate

Divide rice between bowls. Arrange beef, zucchini, carrot, mushrooms, and scallion whites on top. Drizzle with sauce and remaining sriracha (to taste). Sprinkle with scallion greens and serve.