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 andContinue reading “Korean Beef Bibimbap with Zucchini, Mushrooms and Carrots”