Korean Beef Bibimbap Bowl with Zucchini, Mushrooms and Carrots

This vibrant Korean rice bowl is all about mixing and matching textures and flavors. Tender jasmine rice serves as the base for savory ground beef, crisp-tender vegetables and a tangy-sweet sauce with a kick of sriracha. The pickled scallion whites add a bright, acidic note that ties everything together.

Perfect for a weeknight dinner, this recipe comes together quickly and lets you customize the heat level to your liking. Feel free to adjust the sriracha or serve it on the side.

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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 Kikkoman® Traditionally Brewed 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; thinly slice crosswise into half-moons. Trim and thinly slice mushrooms. Trim and thinly slice scallions, separating whites from greens. Peel carrots; shave lengthwise into ribbons, rotating as you go, until you get to the core. Discard core. Peel and mince ginger. Mince garlic.
2. In a small pot, combine rice, 1¼ cups water 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 pickle. In a separate small bowl, combine sesame oil, half the soy sauce, 1 tablespoon sugar and as much sriracha as you like.
4. Heat a drizzle of oil in a large, preferably 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 veggies.
5. Heat another drizzle of oil in 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 a different protein instead of ground beef?

Yes, you can substitute ground pork, chicken or tofu. Adjust cooking time as needed.

What can I use instead of jasmine rice?

Short-grain white rice or brown rice work well. Adjust water and cooking time 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.