Korean Beef Bibimbap

🥘 Ingredients

• black pepper
  to taste
• button mushrooms
  8 oz
• carrots
  2 medium
• garlic
  2 cloves
• ginger
  1 knob
• ground beef
  12 oz
• jasmine rice
  1 c
• salt
  to taste
• scallions
  2 bunches
• sesame oil
  1 tbsp
• soy sauce
  3 tbsp
• sriracha
  1 bottle
• sugar
  1½ tbsp
• vegetable oil
  2 tbsp
• water
  1¼ cups
• white wine vinegar
  1 tbsp
• zucchini
  2 medium

🍳 Cookware

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

1. 

   1

   zucchini button mushrooms scallions carrots ginger garlic jasmine rice white wine vinegar sesame oil sriracha soy sauce ground beef sugar vegetable oil water salt black pepper

   zucchini: 2 medium, button mushrooms: 8 oz, scallions: 2 bunches, carrots: 2 medium, ginger: 1 knob, garlic: 2 cloves, jasmine rice: 1 c, white wine vinegar: 1 tbsp, sesame oil: 1 tbsp, sriracha: 1 bottle, soy sauce: 3 tbsp, ground beef: 12 oz, sugar: 1½ tbsp, vegetable oil: 2 tbsp, water: 1¼ cups, salt: to taste, black pepper: to taste
2. 

   2

   Wash and dry all produce. Bring water to a boil in a small pot . Halve zucchini lengthwise; slice into thin half-moons. Trim and thinly slice mushrooms and scallions, keeping scallion greens and whites separate. Peel carrots; using a peeler, shave lengthwise into ribbons. Peel and mince ginger. Mince garlic.
3. 

   3

   Once water is boiling, add rice and a pinch of salt to pot. Cover, lower heat, and reduce to a gentle simmer. Cook until tender ⏱️ 15 minutes .
4. 

   4

   Toss scallion whites with vinegar and a pinch of salt in a small bowl . Set aside to marinate. In another small bowl , stir together sesame oil, 1½ tbsp sugar, up to half the sriracha, and 1½ tbsp soy sauce (we’ll use the rest of the sriracha and soy sauce later).
5. 

   5

   Heat a drizzle of vegetable oil in a large pan over medium-high heat. Add carrots; season with salt and pepper. Cook, tossing, until tender but still crisp ⏱️ 3 minutes . Remove from pan and set aside. Add another drizzle of oil and repeat with zucchini; remove from pan once cooked. Add mushrooms and another drizzle of oil and cook until tender ⏱️ 4 minutes . Season with salt and pepper. Remove from pan and set aside.
6. 

   6

   Heat another drizzle of oil in same pan over medium-high heat. Add garlic and ginger and cook until fragrant ⏱️ 30 seconds . Add ground beef, breaking up meat into pieces. Cook, tossing occasionally, until no longer pink ⏱️ 4 minutes . Increase heat to high and continue cooking until browned and crisp ⏱️ 3 minutes . Pour in remaining soy sauce and cook, tossing, until mostly evaporated ⏱️ 1 minutes . Season with salt and pepper.
7. 7

   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.