Korean-Style Beef Bibimbap with Carrots, Zucchini and Pickled Scallions

Bibimbap, which literally means ‘mixed rice,’ is all about combining a variety of textures and flavors in one bowl. This version features tender ground beef seasoned with garlic, ginger and soy sauce, alongside sweet carrot ribbons and browned zucchini. A quick-pickled scallion topping adds a bright, tangy crunch, while a drizzle of sriracha-sesame sauce brings heat and depth.

Serve the rice in bowls, arrange the toppings artfully and let everyone mix their own-each bite will be a little different and that’s the beauty of it. This recipe is perfect for a weeknight dinner that feels special without hours of work.

Log in to save recipes and build weekly shopping lists.

Ingredients

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

6 ounce CarrotsView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView 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

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 tablespoon SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine the jasmine rice, 1¼ cups water (2½ cups for 4 servings) and a big pinch of salt. Bring to a boil, then cover and reduce the heat to low. Simmer until the rice is tender, 15-18 minutes. Keep covered off the heat until ready to serve.
2. Meanwhile, wash and dry the produce. Trim and thinly slice the scallions, separating the white parts from the green tops. Trim and peel the carrots. Using a peeler, shave the carrots lengthwise into ribbons, rotating as you go, until you reach the core; discard the core. Trim and halve the zucchini lengthwise, then slice crosswise into half-moons. Peel and mince the ginger and garlic.
3. In a small bowl, combine the sliced scallion whites, white wine vinegar and a pinch of salt. Set aside to marinate, stirring occasionally, until ready to serve. In another small bowl, whisk together the sesame oil, half the soy sauce (reserve the rest), 1 tablespoon sugar (2 tablespoons for 4 servings) and up to half the sriracha to taste. Stir until the sugar dissolves.
4. Heat a drizzle of cooking oil in a large nonstick pan over medium-high heat. Add the carrot ribbons; season with salt and pepper. Cook, stirring, until slightly softened, 3-4 minutes. Transfer to a plate and set aside. Add another drizzle of oil to the pan. Add the zucchini half-moons; season with salt and pepper. Cook until browned and tender, 3-5 minutes per side. Transfer to the plate with the carrots.
5. Heat another drizzle of oil in the same pan over medium-high heat. Add the ground beef, minced ginger and garlic. Cook, breaking up the meat into pieces, until the beef is browned and cooked through, 4-6 minutes. Add the remaining soy sauce and cook, stirring, until the liquid mostly evaporates, 1-2 minutes. Season with salt and pepper.
6. Fluff the rice with a fork and season with salt and pepper. Divide the rice between bowls. Arrange the beef and vegetables on top. Top with the pickled scallion whites and a drizzle of the pickling liquid. Drizzle with the sesame-sriracha sauce and remaining sriracha to taste. Sprinkle with the scallion greens and serve.

Recipe Tips

FAQ

Can I use a different protein instead of beef?

Yes, ground pork, chicken or tofu would work well. Adjust cooking time as needed.

What can I substitute for sriracha?

Any chili garlic sauce or gochujang (Korean chili paste) can be used. Adjust to taste.

Can I make this dish ahead of time?

Yes, you can prepare the components separately and assemble just before serving. Reheat the rice and beef gently.