Korean Beef Bibimbap
with Zucchini, Mushrooms, and Carrot
- Soy
- Wheat
This <a href='https://www.hellofresh.com/recipes/korean-recipes'>Korean dish</a> 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.
Ingredients
1 unit
Zucchini
4 ounce
Button Mushrooms
2 unit
Scallions
6 ounce
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
Utensils
Cooking Steps
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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the unique mix of flavors, with some finding it comparable to authentic Korean cuisine 🍲.
- Ease of prep: While delicious, several noted the prep time was longer than expected, especially for peeling carrots into ribbons.
- Suggestions: Consider using steak strips instead of ground beef; some added a fried egg on top for authenticity.
- Leftovers: Several mentioned it reheated well, with some even buying ingredients to recreate the dish later.
- Veggies: Customers appreciated the variety and amount of vegetables, though some received less-than-fresh produce.
Reviews from our home cooks
Tasted good with lots of flavor!! I wish there were more pickled veggies. I ended up mixing in the vinegar from the pickled white scallions to my food. A traditional bibimbap has crunchy rice from being served on a hot stone. But this was good. I prefer the Beef Bulgogi Bowls over this but I still enjoyed it!
This was a great recipe! And very easy! I loved the spices, and the veggies were so fresh. I am not a big fan of mushrooms, so I omitted those and added in some celery and a little onion. It went so great with the flavors and the carrots. Will definitely order again!
Carrots/mushrooms/zucchini can be sautéed together; no need to do one at a time. The portions are generous; that's a good thing. DIY pickled green onions are a revelation. I'm very impressed.
I'd never made bibimbap before and wouldn't have thought to throw some of these ingredients together, so I was really delightfully surprised. The flavors were tremendous.
Holy crap this was amazing. Peeling the carrots was obnoxious, but I'm so glad I stuck with it as it added a great texture. I don't even like mushrooms, but I am willing to try them, and this whole meal, mushrooms and all, was just top notch! I'd add a little more heat the next time I make it, but oh, it's so good!
One of my favorite recipes on here despite the fact that it does not really resemble the traditional Korean too much. Just love the flavors, the amount of fresh vegetables and the fluffy rice.
I used my gochujang instead of the sriracha which made it taste more like real Korean bipimbap. I also added kimchi.
Very good, just a lot of steps. We were tired from work and have had bibimbap in a Korean restaurant before, thought this might be an easier meal maker
It was okay. Not nearly as good as the Zucchini and Mushroom Bibimbap. Maybe if the beef were seasoned a bit more?
I added some gochujang to give it more heat and Korean flavor. Good recipe
