HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconKorean Style Beef Bibimbap
Korean-Style Beef Bibimbap

Korean-Style Beef Bibimbap

with Zucchini, Mushrooms and Carrots

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

Tags:SpicyQuick Prep

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

¾ cup

Jasmine Rice

200 g


113 g


56 g

Carrot, julienned

2 unit

Green Onion

2 unit

Garlic, cloves

4 tbsp


(ContainsSoy, Gluten)

1 tbsp

Rice Vinegar


1 tbsp

Soy Sauce

(ContainsSoy, Gluten, Sulphites)

1 tbsp

Sesame Oil


Not included in your delivery

2 tbsp


0.38 tsp


0.13 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories800 kcal
Fat33 g
Saturated Fat9 g
Carbohydrate84 g
Sugar13 g
Dietary Fiber3 g
Protein34 g
Cholesterol75 mg
Sodium1660 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.
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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Before starting, wash and dry all produce. Add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.


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 garlic.


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.


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, to taste. Transfer mushrooms to the bowl with veggies.


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. 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.


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.