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Korean Beef Bibimbap

Korean Beef Bibimbap

With Zucchini, Mushrooms, 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 mishmash!


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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Beef

2 unit

Green Onion

30 g


6 g


1 tbsp

White Wine Vinegar


142 g

Parboiled Rice

200 g


227 g

Cremini Mushrooms

1 tbsp

Sesame Oil


4 tbsp

Hoisin-Soy Sauce Blend

(ContainsSulphites/Sulfite, Sesame/Sésame, Mustard/Moutarde, Soy/Soja, Wheat/Blé)

2 tsp



56 g

Carrot, julienned

Not included in your delivery

2 tbsp


¼ tsp


¼ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3431 kJ
Calories820 kcal
Fat39 g
Saturated Fat10 g
Carbohydrate81 g
Sugar12 g
Dietary Fiber5 g
Protein36 g
Cholesterol75 mg
Sodium1200 mg
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Small Bowl
Measuring Spoons
Large Non-Stick Pan
Medium Bowl
Instructionsarrow up iconarrow up icon
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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.