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 mishmash!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
White Wine Vinegar(ContainsSulphites/Sulfite)
Hoisin-Soy Sauce Blend(ContainsSulphites/Sulfite, Sesame/Sésame, Mustard/Moutarde, Soy/Soja, Wheat/Blé)
Before starting, wash and dry all produce. Heat Guide for step 3(dbl each measurement for 4 ppl): 1/4 tsp mild, 1/2 tsp spicy and 2 tsp extra-spicy! Bring rice and 1 1/4 cups water (dbl for 4 ppl) to a boil in a covered medium pot. Once boiling, reduce heat to medium-low. Cook, until rice is tender and water has absorbed, 15-18 min.
While the rice cooks, halve zucchini lengthwise then slice into 1/4-inch half-moons. Quarter the mushrooms. Thinly slice the green onions, separating whites from greens. Peel, then mince the ginger. Peel, then mince the garlic.
Meanwhile, combine green onion whites with vinegar and a pinch of salt in a small bowl. Set aside to quick-pickle. In another small bowl, combine sesame oil, half the hoisin-soy blend and 1/4 tsp sriracha. (NOTE: Reference Sriracha Heat Guide.)
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4ppl) then the carrots and zucchini. Season with salt and pepper. Cook, stirring, until just tender, 2-3 min. Transfer to a medium bowl. Add mushrooms and another 1 tbsp oil (dbl for 4ppl) to pan. Cook, stirring, until tender, 3-5 min. Season with salt and pepper. Transfer mushrooms to the bowl with other veggies
Re-heat the large non-stick pan over medium-high heat. When hot, add garlic and ginger. Cook, stirring, until fragrant, 20-30 seconds. Add beef and cook, breaking up meat into smaller pieces, until lightly browned, 3-4 min.** Stir in remaining hoisin-soy blend and cook until coated, 1-2 min.
Fluff the rice with a fork and season with salt. Divide the rice between bowls. Top the rice with beef, sautéed veggies and pickled scallion whites. Drizzle over hoisin-sriracha sauce (from step 3). Sprinkle with green onion greens.