Korean Beef Bibimbap

🥘 Ingredients

• button mushrooms
  16 oz
• carrots
  24 oz
• garlic
  8 clove
• ginger
  4 thumb
• ground beef
  20 oz
• jasmine rice
  1.5 c
• pepper
• salt
• scallions
  4 unit
• sesame oil
  2 tbsp
• soy sauce
  1½ tbsp, 4½ tbsp
• sriracha
  4 tsp
• sugar
  1½ tbsp
• vegetable oil
  5.333 tbsp
• white wine vinegar
  3.333 tbsp
• zucchini
  4 unit

🍳 Cookware

• small pot
• small bowl
• small bowl
• large pan

1. 

   1

   Wash and dry all produce. Bring 1¼ cups water to a boil in a small pot . Halve zucchini lengthwise; slice into thin half-moons. Trim and thinly slice button mushrooms and scallions , keeping scallion greens and whites separate. Peel carrots ; using a peeler, shave lengthwise into ribbons. Peel and mince ginger . Mince garlic .

   zucchini: 2 unit, button mushrooms: 8 oz, scallions: 4 unit, carrots: 12 oz, ginger: 2 thumb, garlic: 4 clove
2. 

   2

   Once water is boiling, add jasmine rice and a pinch of salt to pot. Cover, lower heat, and reduce to a gentle simmer. Cook until tender, 15-20 minutes (about ⏱️ 20 minutes ).

   jasmine rice: 1.5 c, salt
3. 

   3

   Toss scallion whites with white wine vinegar and a pinch of salt in a small bowl . Set aside to marinate. In another small bowl , stir together sesame oil , sugar , up to half the sriracha , and soy sauce (we’ll use the rest of the sriracha and soy sauce later).

   white wine vinegar: 3.333 tbsp, salt, sesame oil: 2 tbsp, sugar: 1½ tbsp, sriracha: 4 tsp, soy sauce: 1½ tbsp
4. 

   4

   Heat a drizzle of vegetable oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add carrots ; season with salt and pepper . Cook, tossing, until tender but still crisp, 3-4 minutes ( ⏱️ 4 minutes ). Remove from pan and set aside. Add another drizzle of oil to pan and repeat with zucchini ; remove from pan once cooked. Add button mushrooms and another drizzle of oil to pan and cook until tender, 3-5 minutes ( ⏱️ 5 minutes ). Season with salt and pepper. Remove from pan and set aside.

   vegetable oil: 2.667 tbsp, carrots: 12 oz, salt, pepper, zucchini: 2 unit, button mushrooms: 8 oz
5. 

   5

   Heat another drizzle of vegetable oil in same pan over medium-high heat. Add garlic and ginger and cook until fragrant, about ⏱️ 30 seconds . Add ground beef , breaking up meat into pieces. Cook, tossing occasionally, until no longer pink, about ⏱️ 4 minutes . Increase heat to high and continue cooking until browned and crisp, about ⏱️ 3 minutes . Pour in remaining soy sauce and cook, tossing, until mostly evaporated, 1-2 minutes ( ⏱️ 2 minutes ). Season with salt and pepper .

   vegetable oil: 2.667 tbsp, garlic: 4 clove, ginger: 2 thumb, ground beef: 20 oz, soy sauce: 4½ tbsp, salt, pepper
6. 

   6

   Divide rice between bowls. Arrange beef, zucchini, carrot, mushrooms, and scallion whites on top. Drizzle with sauce and remaining sriracha (to taste). Sprinkle with scallion greens and serve.