Korean Beef Bibimbap
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Korean Beef Bibimbap

Korean Beef Bibimbap

With Zucchini, Mushrooms, Carrots

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!

Allergens:
Sulphites
Sesame
Mustard
Soy

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

Preparation Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

250 g

Ground Beef

2 unit(s)

Green Onion

30 g

Ginger

6 unit(s)

Garlic, cloves

1 tbsp

White Wine Vinegar

(Contains Sulphites)

¼ cup

Parboiled Rice

1 unit(s)

Zucchini

200 g

Mixed Mushrooms

56 g

Carrot, julienned

1 tbsp

Sesame Oil

(Contains Sesame)

4 tbsp

Hoisin Sauce

(Contains Mustard, Sesame, Soy May contain Sulphites, Crustaceans, Egg, Fish, Milk)

2 tsp

Sriracha

(May contain Sesame, Soy, Wheat, Fish, Mustard, Milk, Egg, Sulphites, Crustaceans)

Not included in your delivery

2 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

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Nutrition Values

Calories590 kcal
Fat18 g
Saturated Fat2.5 g
Carbohydrate85 g
Sugar17 g
Dietary Fiber7 g
Protein11 g
Cholesterol0 mg
Sodium810 mg
Trans Fat0 g
Potassium1500 mg
Calcium125 mg
Iron3.5 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

Medium Pot
Measuring Cups
Small Bowl
Measuring Spoons
Large Non-Stick Pan
Medium Bowl

Instructions

COOK RICE
1

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.

PREP
2

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.

PICKLE GREEN ONIONS & MAKE SAUCE
3

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.)

COOK VEGGIES
4

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

COOK BEEF
5

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.

FINISH AND SERVE
6

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.

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