Quick and Easy Beef Bibimbap Rice Bowls with Zucchini, Mushrooms and Carrots

This vibrant rice bowl takes its name from the Korean word for mixing rice and that’s exactly what you do: combine all the toppings with the rice so every bite is a glorious mishmash of flavors and textures. Sweet carrot ribbons, juicy zucchini, earthy mushrooms and savory beef tossed with garlic and ginger come together in a satisfying meal that’s both simple and delicious.

With a tangy quick-pickled scallion and a drizzle of spicy-sweet sesame sauce, this dish is a feast for the senses. It’s perfect for a weeknight dinner when you want something comforting yet exciting. Serve it as is or add a fried egg on top for extra richness.

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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

6 ounce 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

4 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

2 teaspoon SrirachaView 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 parts. 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, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce the heat to low. Cook until the rice is tender, 15-18 minutes. Keep covered off the heat until ready to serve.
3. Meanwhile, in a small bowl, combine the scallion whites with the vinegar and a pinch of salt. Set aside to quick-pickle. In another small bowl, combine the sesame oil, half the soy sauce, the sugar and as much sriracha as you like; set aside.
4. Heat a drizzle of vegetable oil in a large nonstick pan over medium-high heat. Add the carrots and season with salt and pepper. Cook, stirring, until just tender, 3-4 minutes. Transfer to a medium bowl. Add the zucchini and another drizzle of oil to the pan. Cook, stirring, until tender, 4-5 minutes. Transfer to the bowl with the carrots. Add the mushrooms and another drizzle of oil to the pan. Cook, stirring, until tender, 3-5 minutes. Season with salt and pepper, then transfer to the bowl with the other vegetables.
5. Heat another drizzle of oil in the same pan over medium-high heat. Add the garlic and ginger and cook, stirring, until fragrant, 20-30 seconds. Add the ground beef and cook, breaking it up into pieces, until lightly browned, 3-4 minutes. Drain any excess grease from the pan. Increase the heat to high and cook until the beef is browned, crisp and cooked through, 2-3 minutes. Stir in the remaining soy sauce and cook until mostly evaporated, 1-2 minutes. Season with salt and pepper.
6. Fluff the rice with a fork and divide it between bowls. Arrange the beef, zucchini, carrots and mushrooms on top. Drain the pickled scallion whites and sprinkle them over the bowls. Drizzle with the prepared sauce and any remaining sriracha to taste. Garnish with the scallion greens and serve.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with white rice, brown rice or even quinoa. Adjust the cooking time and water ratio according to the grain you choose.

How can I make this dish vegetarian?

Simply omit the ground beef and add more vegetables like bell peppers, bean sprouts or tofu. You can also use a plant-based ground meat substitute.

What can I use instead of sriracha?

You can substitute sriracha with any hot sauce, gochujang (Korean chili paste) or red pepper flakes mixed with a little water.