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Korean-Style Beef Bibimbap

Korean-Style Beef Bibimbap

with Zucchini, Mushrooms and Carrots

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This dish takes its name from the Korean word for mixing rice. When you're ready to eat, put your rice in a bowl, add the toppings, and mix them together so that the flavours and textures combine in a glorious mish-mash!

Tags:Quick Prep
Allergens:Soy/SojaWheat/BléSulphites/SulfiteSesame/Sésame

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Beef

¾ cup

Sticky Rice

200 g

Zucchini

113 g

Mushrooms

56 g

Carrot, julienned

2 unit

Green Onion

30 g

Ginger

2 unit

Garlic, cloves

4 tbsp

Gochujang

(ContainsSoy/Soja, Wheat/Blé)

1 tbsp

Rice Vinegar

(ContainsSulphites/Sulfite)

1 tbsp

Soy Sauce

(ContainsSoy/Soja, Wheat/Blé, Sulphites/Sulfite)

1 tbsp

Sesame Oil

(ContainsSesame/Sésame)

Not included in your delivery

2 tbsp

Oil*

0.38 tsp

Salt*

¼ tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories800 kcal
Fat39 g
Saturated Fat10 g
Carbohydrate77 g
Sugar9 g
Dietary Fiber4 g
Protein33 g
Cholesterol75 mg
Sodium1170 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Small Bowl
Large Non-Stick Pan
Medium Bowl
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce. Add sticky rice and enough water to cover to a medium pot. Using your hand, swirl to rinse rice. Pour off cloudy water and refill with cold water. Repeat until water rinses clear. Add 1 1/4 cups fresh water and 1/8 tsp salt (dbl both for 4 ppl). Bring to a boil over high heat. Once boiling, cover and reduce heat to medium-low. Cook until rice is tender and water is absorbed, 12-15 min. (TIP: Reduce heat to low if water is boiling over!)Remove the pot from heat. Set aside for 5 min, still covered.

2

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 ginger. Peel, then mince or grate garlic.

3

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.

4

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 pan. Cook, stirring often, until tender, 3-5 min. Season with salt and pepper. Transfer mushrooms to the bowl with veggies.

5

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 and ginger. 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.

6

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.