Korean Beef Bibimbap

Updated at: Thu, 17 Aug 2023 05:09:52 GMT

Step 1

Prep veggies: Wash and dry zucchini, mushrooms, carrots, scallions, garlic. Slice zucchini into thin half-moons. Thinly slice mushrooms. Peel carrots and thinly slice. Thinly slice scallions, separating whites and greens. Mince garlic.

Step 2

Cook rice: Wash 1.5 cups of rice. Add 1.5 cups of rice, 2 1/4 cups water, and a pinch salt to pot. Bring to boil, then cover and reduce heat to low, cook 22 mins.

Step 3

Make sauce: Combine 2 tablespoons sesame oil, 3 tablespoons soy sauce, 2 tablespoons sugar, and sriracha (amount depends on spice preference).

Step 4

Pickle scallion whites: Toss scallion whites with 3 tablespoons white wine vinegar and a pinch of salt in a small bowl. Set aside.

Step 5

Heat a dash of olive oil and: saute carrots in pan 3-4 mins, season with salt and pepper, transfer to plate. Saute zucchini in pan, 4-5 mins, transfer to plate. Saute mushrooms in pan, 3-5 mins, season with salt and pepper, transfer to plate.

Step 6

Cook beef: Add garlic to pan and saute until fragrant. Add beef, cook 4 mins and drain grease. Increase heat to high for about 3 mins until beef is browned and crisp. Add 3 tablespoons soy sauce and cook 2 mins. Season with salt and pepper.

Step 7

Fry egg any style in pan. Serve bibimbap with fried egg, veggies, beef, sauce, sprinkle of sesame seeds, and green onion.

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