Spicy Korean Beef Bibimbap Bowls with Zucchini, Mushrooms and Carrots

Bibimbap, which means ‘mixed rice’ in Korean, is all about combining textures and flavors in one bowl. This version features tender jasmine rice topped with savory ground beef, crisp-tender carrots, juicy zucchini and earthy mushrooms, all brought together with a spicy-sweet sesame sauce.

It’s a simple, satisfying meal that comes together quickly-perfect for a weeknight dinner. Feel free to adjust the sriracha to your heat preference and don’t forget to mix everything together before digging in!

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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

2 unit 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

2 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

3 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1.5 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. In a small pot, bring 1¼ cups water to a boil. Halve zucchini lengthwise, then slice into thin half-moons. Trim and thinly slice mushrooms and scallions, keeping scallion greens and whites separate. Peel carrots and use a peeler to shave them into ribbons. Peel and mince ginger. Mince garlic.
2. Once water boils, add rice and a pinch of salt. Cover, reduce heat to low and simmer until tender, 15-20 minutes.
3. In a small bowl, toss scallion whites with vinegar and a pinch of salt; set aside to marinate. In another small bowl, stir together sesame oil, 1½ tablespoons sugar, up to half the sriracha and 1½ tablespoons soy sauce (you’ll use the remaining sriracha and soy sauce later).
4. Heat a drizzle of vegetable oil in a large nonstick pan over medium-high heat. Add carrots, season with salt and pepper and cook until tender-crisp, 3-4 minutes. Remove from pan. Add another drizzle of oil and cook zucchini until tender, about 3 minutes; remove. Add mushrooms with another drizzle of oil and cook until tender, 3-5 minutes; season with salt and pepper and remove.
5. Heat another drizzle of oil in the same pan over medium-high heat. Add garlic and ginger; cook until fragrant, about 30 seconds. Add ground beef, breaking it into pieces and cook until no longer pink, about 4 minutes. Increase heat to high and cook until browned and crisp, about 3 minutes. Pour in 1½ tablespoons soy sauce and cook until mostly evaporated, 1-2 minutes. Season with salt and pepper.
6. Divide rice among bowls. Top with beef, zucchini, carrots, mushrooms and the marinated scallion whites. Drizzle with the sesame sauce and remaining sriracha to taste. Sprinkle with scallion greens and serve.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with short-grain white rice or brown rice, but adjust the cooking time accordingly.

How do I make this dish vegetarian?

Replace the ground beef with firm tofu or tempeh and use a vegetarian oyster sauce or more soy sauce for flavor.

Can I prepare any components ahead of time?

You can cook the rice and vegetables in advance, then reheat them before serving. The sauce can also be made ahead and stored in the fridge.