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 steamed rice. The magic happens when you stir everything together, allowing the flavors and textures to meld into a harmonious and satisfying meal.

This version features tender ground beef seasoned with garlic and ginger, alongside sautéed zucchini, mushrooms and carrot ribbons. A tangy pickled scallion garnish and a drizzle of spicy-sweet sesame sauce tie it all together. It’s a simple, convenient and delicious dinner that’s sure to become a favorite.

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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. Wash and dry all produce. Halve the zucchini lengthwise, then slice crosswise 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 shave them lengthwise into ribbons using a peeler, rotating as you go until you reach the core; discard the core. Peel and mince the ginger. Mince the garlic.
2. In a small pot, combine the rice and 1¼ cups salted water (2¼ cups for 4 servings). Bring to a boil, then cover and reduce the heat to low. Cook until tender, about 15 minutes.
3. Meanwhile, in a small bowl, toss the scallion whites with the vinegar and a pinch of salt. Set aside to marinate. In a separate small bowl, combine the sesame oil, half the soy sauce, the sugar and sriracha (to taste). Stir until the sugar dissolves.
4. Heat a drizzle of vegetable oil in a large nonstick pan over medium-high heat. Add the carrot ribbons and season with salt and pepper. Cook, stirring, until just tender, 3-4 minutes. Transfer to a medium bowl. Add another drizzle of oil to the pan, then add the zucchini. Cook, stirring, until tender, 4-5 minutes. Transfer to the bowl with the carrots. Add another drizzle of oil to the pan, then add the mushrooms. Cook, stirring, until tender, 3-5 minutes. Season with salt and pepper, then remove from the pan and set aside.
5. Heat another drizzle of oil in the same pan over medium-high heat. Add the garlic and ginger and cook until fragrant, about 30 seconds. Add the ground beef and cook, breaking it up into pieces, until lightly browned, about 4 minutes. Drain any excess fat from the pan. Increase the heat to high and continue cooking until the beef is browned, crisp and cooked through, about 3 minutes. Add the remaining soy sauce and cook until mostly evaporated, 1-2 minutes. Season with salt and pepper.
6. Fluff the cooked rice with a fork and divide it between bowls. Arrange the beef, zucchini, carrots and mushrooms on top of the rice. Drain the pickled scallion whites and scatter them over the bowls. Drizzle with the prepared sauce and any remaining sriracha to taste. Sprinkle with the scallion greens and serve immediately.

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 the cooking time and water ratio accordingly.

Can I make this dish vegetarian?

Absolutely! Omit the beef and add extra vegetables like bell peppers, spinach or tofu. Use a plant-based protein if desired.

How do I store leftovers?

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