🇰🇷 Beef Bibimbap with Zucchini, Mushrooms, and Carrot

This Korean dish takes its name from the Korean word for mixing rice. Which is exactly what you’re meant to do after serving it: you put your rice in a bowl, add the toppings, and mix it all together so that those flavors and textures combine in a glorious mishmash. There are plenty of flavors and textures going on here, too, like sweet carrot, juicy zucchini, and beef tossed with garlic, ginger, and soy.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In sm. pot, bring 1¼C water to boil. Once water is boiling, add rice and a pinch of salt to pot. Cover, lower heat, & reduce to a gentle simmer. Cook (15-20 min.) until tender.

Step 2

Toss scallion whites with vinegar & a pinch of salt in a sm. bowl. Set aside to marinate. In another sm. bowl, stir together sesame oil, 1½ Tbsp sugar, up to half the sriracha, and 1½ Tbsp soy sauce.

Step 3

Heat a drizzle of oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add carrot; season with salt and pepper. Cook (3-4 min.), tossing, until tender but still crisp. Remove from pan and set aside. Add another drizzle of oil to pan and repeat with zucchini; remove from pan once cooked. Add mushrooms & another drizzle of oil to pan; cook (3-5 min.) until tender. Season with salt/pepper. Remove from pan & set aside.

Step 4

Heat another drizzle of oil in same pan over medium-high heat. Add garlic and ginger and cook (30 sec.) until fragrant. Add beef, breaking up meat into pieces; cook (4 min.), tossing occasionally, until no longer pink. Increase heat to high; continue cooking (3 min.) until browned & crisp. Pour in remaining soy sauce; cook (1-2 min.), tossing, until mostly evaporated. Season with salt/pepper.

Step 5

Divide rice between bowls. Arrange beef, zucchini, carrot, mushrooms, & scallion whites on top. Drizzle with sauce and sriracha, to taste. Sprinkle with scallion greens; serve.

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