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Korean-Style Beef Bibimbap
with Zucchini, Mushrooms and Carrots
This dish takes its name from a Korean expression that means 'mixing rice.' When you're ready to eat, put your rice in a bowl, add the toppings and mix it all together so that the flavours and textures combine in a glorious mish-mash!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
¾ cup
Jasmine Rice
200 g
Zucchini
113 g
Mushrooms
56 g
Carrot, julienned
2 unit
Green Onion
2 unit
Garlic, cloves
4 tbsp
Gochujang
(Contains Soy, Wheat)
1 tbsp
Rice Vinegar
(Contains Sulphites)
1 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
1 tbsp
Sesame Oil
(Contains Sesame)
Not included in your delivery
2 tbsp
Oil*
0.38 tsp
Salt*
0.13 tsp
Pepper*
½ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.
Meanwhile, halve zucchini lengthwise, then cut into 1/4-inch half-moons. Quarter mushrooms. Thinly slice green onions, keeping white and green parts separate. Peel, then mince or grate garlic.
Combine green onion whites, vinegar and a pinch of salt in a small bowl. Set aside to pickle. Combine gochujang, sesame oil, half the soy sauce and 1/2 tsp sugar (dbl for 4 ppl) in another small bowl.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then carrots and zucchini. Season with salt and pepper. Cook, stirring often, until just tender, 2-3 min. Transfer veggies to a medium bowl. Add mushrooms and 1 tbsp oil (dbl for 4 ppl) to the same pan. Cook, stirring often, until tender, 3-5 min. Season with salt and pepper, to taste. Transfer mushrooms to the bowl with veggies.
Reheat the same pan over medium-high. Add beef to the dry pan. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Add garlic. Cook, stirring often, until fragrant, 30 sec. Remove the pan from heat, then stir in remaining soy sauce. Season with salt and pepper, to taste.
Fluff rice with a fork and season with salt. Stir in remaining green onions. Divide rice between bowls. Top with beef, veggies and pickled green onions. Drizzle spicy sesame sauce over top.
