Korean-Inspired Beef Bibimbap Bowl with Zucchini and Carrots

Bibimbap, which literally means ‘mixed rice’ in Korean, is all about combining textures and flavors in one bowl. This version features tender ground beef seasoned with garlic, ginger and soy sauce, alongside sweet carrot ribbons and perfectly browned zucchini. A quick-pickled scallion garnish and a spicy-sweet sriracha sauce tie everything together.

Serve the rice in bowls, arrange the toppings and let everyone mix it up themselves. The result is a harmonious blend of savory, sweet and spicy that’s both comforting and exciting. Perfect for a weeknight dinner that feels special without hours of work.

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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 Vegetable 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 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. Remove from heat and keep covered until ready to serve.
2. Meanwhile, wash and dry all produce. Trim and thinly slice the scallions, separating the white parts from the green tops. Trim and peel the carrots. Using a vegetable peeler, shave the carrots lengthwise into ribbons, rotating as you go. Trim the zucchini, halve it 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 pickle, stirring occasionally. In another small bowl, whisk together the sesame oil, half of the soy sauce, the sugar and up to half of the sriracha (to taste) until the sugar dissolves.
4. Heat a drizzle of vegetable oil in a large nonstick pan over medium-high heat. Add the carrot ribbons, season with salt and pepper and cook, stirring, until slightly softened, 3-4 minutes. Transfer to a plate. Add another drizzle of oil to the pan, then add the zucchini half-moons. Season with salt and pepper and cook until browned and tender, 3-5 minutes per side. Transfer to the plate with the carrots.
5. Add another drizzle of oil to the same pan. Add the ground beef, minced ginger and minced garlic. Cook, breaking up the meat with a spoon, until the beef is browned and cooked through, 4-6 minutes. If there is excess grease, carefully pour it off. 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 among bowls. Arrange the beef, carrots and zucchini on top. Spoon the pickled scallion whites and their liquid over the vegetables. Drizzle with the sriracha-sesame sauce and additional sriracha to taste. Garnish with the scallion greens and serve.

Recipe Tips

FAQ

Can I use brown rice instead of jasmine rice?

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

How do I make this dish vegetarian?

Substitute the ground beef with crumbled firm tofu or a plant-based ground meat alternative. Cook it the same way with ginger and garlic.

Can I prepare the components ahead of time?

Absolutely! Cook the rice, sauté the vegetables and prepare the beef. Store them separately in the fridge. Reheat and assemble just before serving.