Korean Beef Bibimbap with Zucchini, Mushrooms and Carrots

2 servings

Ingredients

• 1 zucchini
• 4 oz. button mushrooms
• 2 scallions
• 6 oz. carrots
• 1/2 tablespoon ginger
• 2 garlic cloves
• 3/4 cup jasmine rice
• 5 teaspoons white wine vinegar
• 1 tablespoon sesame oil
• 2 tablespoons soy sauce
• 2 teaspoons Sriracha
• 10 oz. ground beef
• salt
• black pepper

Directions

Wash and dry all produce. Trim and halve zucchini lengthwise; thinly slice crosswise into half-moons. Trim and thinly slice mushrooms. Trim and thinly slice scallions, separating whites from greens. Peel carrots; shave lengthwise into ribbons, rotating as you go, until you get to the core. Discard core. Peel and mince ginger. Mince garlic.

In a small pot, combine rice, 1 1/4 cups water, and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

Meanwhile, in a small bowl, combine scallion whites, vinegar and a pinch of salt. Set aside to pickle. In a separate small bowl, combine sesame oil, half the soy sauce, 1 tablespoon sugar, as as much sriracha as you like.

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 just tender 3-4 minutes. Transfer to medium bowl. Add zucchini and another drizzle of oil to pan. Season with salt and pepper. Cook, stirring, until tender, 4-5 minutes. Transfer to bowl with carrots. Add mushrooms and another drizzle of oil to pan. Cook, stirring, until tender 3-5 minutes. Season with salt and pepper. Transfer to bowl with other veggies.

Heat another drizzle of oil in same pan over medium-high heat. Add garlic and ginger. Cook, stirring, until fragrant, 20-30 seconds. Add beef and cook, breaking up meat into pieces, until lightly browned, 3-4 minutes. Drain any excess grease from pan. Increase heat to high and cook until beef is browned, crips and cooked through, 2-3 minutes. Stir in remaining soy sauce and cook until mostly evaporated, 1-2 minutes.

Fluff rice with a fork; divide between bowls. Arrange beef, zucchini, carrots, and mushrooms on top. Top with pickled scallion whites (draining first). Drizzle with sauce and any remaining sriracha to taste. Sprinkle with scallion greens and serve.

Recipe originally found on Hello Fresh.

Bibimbap is my favorite Korean dish. Stone bowls are great for serving Bibimbap. If you have a stone bowl, place the rice and other ingredients in for serving. Heat the stone bowls up on the stove until you hear the rice crackling. This will allow the rice to be crispy and continue to cook/stay hot while you eat. Use pot holders to carry stone bowls, as they will be extremely hot. If desired, fry an egg to place on top.

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