Spicy Korean Beef Bibimbap Bowls with Zucchini, Mushrooms and Carrots

Bibimbap, which literally means ‘mixed rice,’ is a beloved Korean dish that brings together a colorful array of toppings over a bed of warm rice. This version features tender ground beef seasoned with garlic and ginger, alongside sautéed zucchini, mushrooms and carrot ribbons. A quick-pickled scallion garnish and a spicy-sweet sesame sauce tie everything together.

The beauty of bibimbap is in the mixing-once you combine all the components, every bite offers a harmonious blend of textures and flavors. It’s a satisfying, wholesome meal that comes together in under an hour, perfect for a weeknight dinner or a weekend cooking project.

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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

3 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1.5 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. Wash and dry all produce. Halve the zucchini lengthwise, then slice into thin half-moons. Trim and thinly slice the mushrooms. Trim and thinly slice the scallions, separating the white parts from the green tops. Peel the carrots and use a peeler to shave them into long ribbons. Peel and mince the ginger. Mince the garlic.
2. In a small pot, combine the jasmine rice and 1¼ cups salted water. Bring to a boil, then cover and reduce the heat to a gentle simmer. Cook until the rice is tender, about 15-20 minutes. Remove from heat and keep covered.
3. In a small bowl, toss the scallion whites with the white wine vinegar and a pinch of salt. Set aside to quick-pickle. In another small bowl, whisk together the sesame oil, 1½ tablespoons sugar, up to half the sriracha (to taste) and 1½ tablespoons soy sauce. Set aside-you’ll use the remaining sriracha and soy sauce later.
4. Heat a drizzle of vegetable oil in a large nonstick pan over medium-high heat. Add the carrot ribbons, season with salt and pepper and cook, tossing occasionally, until tender but still crisp, 3-4 minutes. Transfer to a plate. Add another drizzle of oil to the pan and cook the zucchini slices until tender, about 3-4 minutes; season and transfer to the plate. Add the mushrooms and another drizzle of oil; cook until tender, 3-5 minutes, seasoning with salt and pepper. Transfer to the plate.
5. Add another drizzle of oil to the same pan over medium-high heat. Add the minced garlic and ginger and cook until fragrant, about 30 seconds. Add the ground beef, breaking it up with a spatula and cook until no longer pink, about 4 minutes. Increase the heat to high and continue cooking until the beef is browned and slightly crisp, about 3 minutes. Pour in the remaining 1½ tablespoons soy sauce and cook, tossing, until the liquid mostly evaporates, 1-2 minutes. Season with salt and pepper.
6. Divide the cooked rice between serving bowls. Arrange the beef, zucchini, mushrooms, carrots and pickled scallion whites on top. Drizzle with the prepared sesame-sriracha sauce and add extra sriracha to taste. Garnish with the scallion greens and serve immediately.

Recipe Tips

FAQ

Can I use a different protein instead of ground beef?

Yes, ground pork, chicken or tofu crumbles work well. Adjust cooking time as needed.

What can I substitute for jasmine rice?

Short-grain white rice, brown rice or even cauliflower rice can be used. Adjust cooking times accordingly.

How do I store leftovers?

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