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Korean Beef Bibimbap

Korean Beef Bibimbap

with Zucchini, Mushrooms, and Carrot

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Rated 3.6 / 4
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This 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.

Tags:Milk freeEgg freeNut freeSpicy
Preparation Time
30 minutes
Cooking difficulty
Level 1
serving amount
serving amount

1 unit


4 ounce

Button Mushrooms

2 unit


6 ounce


1 thumb


2 clove


¾ cup

Jasmine Rice

5 teaspoon

White Wine Vinegar

1 tablespoon

Sesame Oil

2 teaspoon


3 tablespoon

Soy Sauce


10 ounce

Ground Beef

Not included in your delivery

1.5 tablespoon


4 teaspoon

Vegetable Oil



Nutrition Values/ per serving
Nutrition Values/ per serving
Energy (kJ)3389 kJ
Calories810 kcal
Fat36 g
Saturated Fat10 g
Carbohydrate90 g
Sugar18 g
Dietary Fiber5 g
Protein35 g
Cholesterol90 mg
Sodium1020 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 lengthwise into ribbons. Peel and mince ginger. Mince garlic.


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.


Toss scallion whites with 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 half the sriracha, and 1½ TBSP soy sauce (we’ll use the rest of the sriracha and soy sauce later).


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.


Heat another drizzle of oil in same pan over medium-high heat. Add garlic and ginger and cook until fragrant, about 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.


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.

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