This recipe was so yummy, delicious, and fun to make! I love making bowls with a variety of vegetables and with flavors that pop! You need to go make this one!
Korean Beef Bibimbap
This dish is full of flavor and does not disappoint. The original recipe was made from HelloFresh and they got this one right!
Korean Beef Bowls
- 1 large zucchini
- 4 oz button mushrooms
- 2 scallions
- 2 large carrots
- 1 tsp ginger
- 2 cloves garlic
- ¾ cup jasmine rice or cauliflower rice
- 5 tsp white vinegar
- 1 tbsp sesame oil
- 2 tsp siracha
- 3 tbsp soy sauce
- 1 lb ground beef
- 1.5 tbsp sugar
- 4 tsp olive oil
- salt & pepper
Rice or Cauliflower Rice
If you are making rice, boil water and follow package directions. I made cauliflower rice (packaged from Trader Joes) and I put it into a pot and sprinkled it with some olive oil and salt and pepper and started cooking it on med-high heat. While everything else is cooking, continue to occasionally stir. Once finished put on low until everything else is finished.
Gather all the ingredients: zucchini, mushrooms, scallions, carrots, ginger, white vinegar, sesame oil, siracha, soy sauce, ground beef, sugar, olive oil and salt & pepper.
Wash & Prep all the Vegetables
Halve the zucchini lengthwise and slice it into half moons. Trim and thinly slice the mushrooms, cut the scallions and separate the greens from the white. Peel the carrots and shredded them (or buy them this way from Trader Joes and save yourself some time), Peel and mince ginger and garlic (or buy them already minced from Trader Joes frozen section.)
Take the white parts of the chopped scallions and put them into a bowl and add the white vinegar and a pinch a salt to marinate. Set aside the green parts for later.
Make the Sauce
Get out a small bowl and mix together the sesame oil, 1 1/2 tbsp of sugar, up to half of the siracha, and 1 1/2 tbsp soy sauce.
Cook the Vegetables
Get out a large skillet and over med-high heat add some olive oil to the pan. Start by cooking the carrots and tossing them for 4 minutes. You want them to be tender but still have a little crisp. When they are finished, transfer them to a plate.
Next, put a little more olive oil into the pan and add the zucchini. Cook for about 4 minutes and transfer to plate.
Add some more olive oil to the pan and cook the mushrooms for 4 minutes. Season with salt and pepper and remove from the pan.
While you are cooking the vegetables, heat up another skillet to med-high heat. Once the oil is hot, add the ginger and garlic (careful it splatters a little bit) and cook for 30 seconds.
Add the beef and break it up into little pieces. Cook until no longer pink, about 4 minutes. Then increase the heat to high and continue to cook for 3 minutes until the beef is crispy. Pour in 1 1/2 tbsp soy sauce and continue to cook until there is no more moisture. Season with salt and pepper.
Divide up the rice or cauliflower rice into two bowls. Arrange the beef, zucchini, carrots, mushrooms, and scallion (whites and greens).
Then drizzle the sauce and the remaining sriracha (to taste). Enjoy!
The original recipe can be found on the blog Carolina Charm and can be found HERE.