Beef Bibimbap Rice Bowls with Zucchini, Mushrooms and Carrots

Bibimbap, which means ‘mixed rice’ in Korean, is a beloved dish that brings together a colorful array of toppings over a bed of warm rice. This version features savory ground beef, tender zucchini, earthy mushrooms and sweet carrot ribbons, all finished with a tangy pickled scallion garnish and a drizzle of spicy sesame sauce.

The beauty of bibimbap lies in the mixing-once you combine everything, the flavors meld into a harmonious and satisfying bowl. It’s a simple, convenient dinner that delivers big on taste and texture.

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Ingredients

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 unit CarrotsView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

4 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 tablespoon SugarView ingredient guideLike ingredientDislike ingredient

4 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Prepare all vegetables: halve zucchini lengthwise and slice into thin half-moons. Trim and slice mushrooms. Trim scallions, separating whites and greens; thinly slice both. Peel carrots and shave into ribbons using a peeler, discarding the core. Peel and mince ginger. Mince garlic.
2. In a small pot, combine rice with 1¼ cups salted water (2¼ cups for 4 servings). Bring to a boil, cover, reduce heat to low and cook until tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. In a small bowl, combine scallion whites with vinegar and a pinch of salt; set aside to quick-pickle. In another small bowl, mix sesame oil, half the soy sauce, 1 tablespoon sugar (2 tablespoons for 4 servings) and sriracha to taste.
4. Heat a drizzle of vegetable oil in a large nonstick pan over medium-high heat. Add carrot ribbons, season with salt and pepper and cook until just tender, 3-4 minutes. Transfer to a medium bowl. Add another drizzle of oil and the zucchini to the pan; cook until tender, 4-5 minutes. Transfer to the bowl with carrots. Add mushrooms and more oil; cook until tender, 3-5 minutes, seasoning with salt and pepper. Transfer to the same bowl.
5. Heat another drizzle of oil in the same pan over medium-high heat. Add garlic and ginger; cook until fragrant, about 30 seconds. Add ground beef and cook, breaking it up, until lightly browned, 3-4 minutes. Drain excess grease. Increase heat to high and cook until beef is browned and crisp, 2-3 minutes. Stir in remaining soy sauce and cook until mostly evaporated, 1-2 minutes. Season with salt and pepper.
6. Fluff rice with a fork and divide among bowls. Arrange beef, zucchini, carrots and mushrooms on top. Drain pickled scallion whites and scatter over the bowls. Drizzle with the sesame-sriracha sauce and extra sriracha if desired. Garnish with scallion greens and serve.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with short-grain white rice or brown rice. Adjust cooking time and water accordingly.

What can I use instead of ground beef?

Ground pork, chicken or tofu crumbles work well as substitutes. Cook until fully done.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat in a microwave or pan before serving.