Beef Bibimbap Bowl 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 mix everything together, allowing the flavors and textures to meld into a harmonious, satisfying meal.

This version features tender ground beef seasoned with garlic and ginger, alongside sautéed zucchini, mushrooms and carrots. A simple sauce made with soy, vinegar and sriracha adds a spicy kick, while sesame oil lends its signature nutty aroma. It’s a quick, wholesome dinner that’s as fun to assemble as it is to eat.

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Ingredients

6 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the rice: In a small pot, combine the jasmine rice with 1 cup of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
2. Prepare the vegetables: Peel and julienne the carrot. Trim and julienne the zucchini. Slice the mushrooms. Thinly slice the scallions, separating white and green parts. Mince the garlic and grate the ginger.
3. Make the sauce: In a small bowl, whisk together the soy sauce, white wine vinegar, sriracha and half of the minced garlic. Set aside.
4. Cook the beef: Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart, until browned, about 4-5 minutes. Add the remaining garlic, grated ginger and the white parts of the scallions. Cook for 1 minute until fragrant. Remove from skillet and set aside.
5. Sauté the vegetables: In the same skillet, add the sesame oil. Add the carrot, zucchini and mushrooms. Sauté over medium-high heat until tender-crisp, about 3-4 minutes. Season with a pinch of salt.
6. Assemble the bowls: Divide the cooked rice among serving bowls. Top with the cooked beef and sautéed vegetables. Drizzle with the prepared sauce and garnish with the green scallion slices. Serve immediately and mix everything together before eating.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, short-grain white rice or brown rice works well, but adjust cooking time accordingly.

Can I substitute the ground beef?

Absolutely. Ground pork, chicken or tofu crumbles are great alternatives.

How do I store leftovers?

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