Korean Beef Bibimbap with Zucchini, Carrots and Pickled Scallions

Bibimbap, which means ‘mixed rice’ in Korean, is all about combining textures and flavors in one bowl. This version layers seasoned ground beef, sautéed zucchini and shaved carrot ribbons over fluffy jasmine rice, topped with tangy pickled scallions and a spicy-sweet sesame sauce. Mix everything together for a harmonious, satisfying meal.

This recipe comes together quickly with simple ingredients. The pickled scallions add a bright, acidic crunch that balances the rich beef and savory sauce. Feel free to adjust the sriracha to your heat preference.

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Ingredients

6 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView 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

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings) and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. Meanwhile, wash and dry produce. Trim and thinly slice scallions, separating whites from greens. Trim and peel carrots. Using a peeler, shave carrots lengthwise into ribbons, rotating as you go, until you get to the core; discard core. Trim and halve zucchini lengthwise; thinly slice crosswise into half-moons. Peel and mince ginger and garlic.
3. In a small bowl, combine scallion whites, vinegar and a pinch of salt. Set aside to pickle, stirring occasionally, until ready to serve. In a separate small bowl, combine sesame oil, half the soy sauce (you’ll use the rest later), 1 TBSP sugar (2 TBSP for 4 servings) and up to half the Sriracha to taste. Stir until sugar has dissolved.
4. Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add carrots; season with salt and pepper. Cook, stirring, until slightly softened, 3-4 minutes. Remove from pan and set aside. Add another drizzle of oil to pan. Add zucchini; season with salt and pepper. Cook until browned and tender, 3-5 minutes per side. Remove from pan and set aside with carrots.
5. Heat a drizzle of oil in same pan over medium-high heat. Add ground beef, ginger and garlic. Cook, breaking up meat into pieces, until beef is browned and cooked through, 4-6 minutes. Add remaining soy sauce and cook, stirring, until liquid has mostly evaporated, 1-2 minutes. Season with salt and pepper.
6. Fluff rice with a fork and season with salt and pepper; divide between bowls. Arrange beef, carrots and zucchini in separate sections on top. Top with pickled scallion whites (and pickling liquid). Drizzle with sauce and remaining Sriracha to taste. Sprinkle with scallion greens and serve.

Recipe Tips

FAQ

Can I use ground pork or chicken instead of beef?

Yes, ground pork or chicken work well as substitutes. Adjust cooking time as needed to ensure they are fully cooked.

What can I use instead of jasmine rice?

Short-grain white rice or brown rice can be used. Adjust water and cooking time according to package directions.

How do I store leftovers?

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