Beef Bibimbap Rice Bowls with Zucchini, Mushrooms and Carrots

Bibimbap, which literally means ‘mixed rice’ in Korean, is a beloved dish that brings together a colorful array of vegetables, protein and a flavorful sauce all in one bowl. This version features tender ground beef, sautéed zucchini, mushrooms and carrot ribbons, all served over fluffy jasmine rice and topped with a tangy pickled scallion garnish.

The magic of bibimbap happens when you mix everything together, allowing the savory beef, sweet carrots, juicy zucchini and earthy mushrooms to meld with the spicy-sweet sauce. It’s a satisfying and wholesome meal that’s perfect for weeknight dinners or when you’re craving something bold and comforting.

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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 zucchini lengthwise, then slice crosswise into thin half-moons. Trim and thinly slice mushrooms. Trim and thinly slice scallions, separating whites from greens. Peel carrots, then shave lengthwise into ribbons (rotate as you go until you reach the core; discard core). Peel and mince ginger. Mince garlic.
2. In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. Meanwhile, in a small bowl, combine scallion whites with vinegar and a pinch of salt. Set aside to quick-pickle. In a separate small bowl, combine sesame oil, half the soy sauce, 1 tablespoon sugar (2 tablespoons for 4 servings) and as much sriracha as you like.
4. Heat a drizzle of oil in a large nonstick pan over medium-high heat. Add carrots and season with salt and pepper. Cook, stirring, until just tender, 3-4 minutes. Transfer to a medium bowl. Add zucchini and another drizzle of oil to pan. Cook, stirring, until tender, 4-5 minutes. Transfer to bowl with carrots. Add mushrooms and another drizzle of oil to pan. Cook, stirring, until tender, 3-5 minutes. Season with salt and pepper. Transfer to bowl with other vegetables.
5. Heat another drizzle of oil in the same pan over medium-high heat. Add garlic and ginger. Cook, stirring, until fragrant, 20-30 seconds. Add beef and cook, breaking up meat into pieces, until lightly browned, 3-4 minutes. Drain any excess grease from pan. Increase heat to high and cook until browned, crisp and cooked through, 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; divide between bowls. Arrange beef, zucchini, carrots and mushrooms on top. Top with pickled scallion whites (draining first). Drizzle with sauce and any remaining sriracha to taste. Sprinkle with scallion greens and serve.

Recipe Tips

FAQ

Can I use brown rice instead of jasmine rice?

Yes, but you’ll need to adjust the cooking time and water ratio according to the package instructions for brown rice.

What can I use instead of sriracha?

You can substitute sriracha with gochujang (Korean chili paste) or any other hot sauce you like.

Can I make this dish vegetarian?

Absolutely! Omit the beef and add more vegetables like bell peppers, spinach or tofu for a vegetarian version.