Korean Beef Bibimbap

Name: Korean Beef Bibimbap with Zucchini, Mushrooms, and Carrots
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 1 unit Zucchini; 4 ounce Button Mushrooms; 2 unit Scallions; 2 unit Carrots; 1 thumb Ginger; 2 clove Garlic; ¾ cup Jasmine Rice; 5 teaspoon White Wine Vinegar; 1 tablespoon Sesame Oil; 2 teaspoon Sriracha; 3 tablespoon Soy Sauce; 10 ounce Ground Beef; 1.5 tablespoon Sugar; 4 teaspoon Vegetable Oil; Salt; Pepper

with Zucchini, Mushrooms, and Carrots

Recipe Development TeamPublished on July 27, 2018

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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: 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:

Spicy

Allergens:

Soy

•Wheat

The quantities provided above are averages only.

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

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

1 unit

Zucchini

4 ounce

Button Mushrooms

2 unit

Scallions

2 unit

Carrots

1 thumb

Ginger

2 clove

Garlic

¾ cup

Jasmine Rice

5 teaspoon

White Wine Vinegar

1 tablespoon

Sesame Oil

2 teaspoon

Sriracha

3 tablespoon

Soy Sauce

(Contains: Soy, Wheat)

10 ounce

Ground Beef

Not included in your delivery

1.5 tablespoon

Sugar

4 teaspoon

Vegetable Oil

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)3515 kJ

Calories840 kcal

Fat39 g

Saturated Fat11 g

Carbohydrate87 g

Sugar17 g

Dietary Fiber5 g

Protein34 g

Cholesterol95 mg

Sodium1270 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.

Utensils

•Peeler

•Small pot

•Small Bowl

•Large Pan

Instructions

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 carrots; using a peeler, shave lengthwise into ribbons. Peel and mince ginger. Mince garlic.

Once water boils, 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 more 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 it). Add carrots; 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 cook until browned and crisp, about 3 minutes. Pour in 1½ TBSP soy sauce (there will be some left over) and cook, tossing, until mostly evaporated, 1-2 minutes. Season with salt and pepper.

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