Korean Beef Bibimbap

Name: Korean Beef Bibimbap
Prep time: 3 min
Cook time: 27 min
Total time: 30 min
Yield: 2
Ingredients: 1 Zucchini; 115 g Button Mushrooms; 2 Scallions; 170 g Carrots; 1 thumb Ginger; 2 cloves Garlic; ¾ cup (about 140 g) Jasmine Rice; 5 tsp White Wine Vinegar; 1 tbsp Sesame Oil; 2 tsp Sriracha; 3 tbsp Soy Sauce; 285 g Ground Beef; 1 ½ tbsp Sugar; 4 tsp Vegetable Oil; 1 Salt; 1 Pepper

Source: HelloFresh

This Korean"https://www.hellofresh.com/recipes/korean-recipes'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.

Health score 5.2/10
30 min
Prep 3 min
Serves 2
Easy
912 kcal

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Ingredients

Zucchini1
Button Mushrooms115 g
Scallions2
Carrots170 g
Ginger1 thumb
Garlic2 cloves
Jasmine Riceabout 70 g per person¾ cup (about 140 g)
Sesame Oil1 tbsp
Sriracha2 tsp
Soy Sauce3 tbsp
Ground Beef285 g

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White Wine Vinegar5 tsp
Sugar1 ½ tbsp
Vegetable Oil4 tsp
Salt1
Pepper1

Method

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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