Korean Beef Bibimbap
with Zucchini, Mushrooms, and Carrot
Korean Beef Bibimbap
Savory beef, tender zucchini, mushrooms, and carrot come together in a vibrant Korean rice bowl with bold flavor and satisfying texture.
Ingredients
For 2 servings
- 4 ounce Button Mushrooms
- 6 ounce Carrots
- 2 clove Garlic
- 1 thumb Ginger
- 10 ounce Ground Beef
- ¾ cup Jasmine Rice
- 2 unit Scallions
- 1 tablespoon Sesame Oil
- 3 tablespoon Soy Sauce
- 2 teaspoon Sriracha
- 5 teaspoon White Wine Vinegar
- 1 unit Zucchini
Additional Ingredients
- Pepper
- Salt
- 1.5 tablespoon Sugar
- 4 teaspoon Vegetable Oil
American
PDF
DifficultyEasy
Total Time30m
Calories810
Protein35g
Carbs90g
Fat36g
Tags:
Protein SmartFiber SmartMass Gain FriendlySpicy
⚠️Allergens:
🌱Soy🌾WheatSwaps and substitutions
For a wheat-free version, use tamari or coconut aminos in place of soy sauce, and check that any chili condiment is gluten-free. For a lighter or meat-free take, swap the ground beef for crumbled tofu, tempeh, or mushrooms, keeping the sesame and vegetable flavors intact.
What to serve with it
Serve with a simple cucumber salad or quick-pickled vegetables for a fresh, crisp contrast to the rich, spicy beef. A fried egg on top or a side of kimchi also works well if you want extra savory flavor and a more filling plate.
You might also like
Spinach & Ricotta Ravioli
45 min907 cal
Spicy Poblano Bolognese
35 min839 cal
Chicken Penne
30 min867 cal
Smoky Chicken Fajitas
45 min705 cal
Smoky Adobo Chicken Tacos
40 min801 cal
Charred Zucchini & Bean Quesadillas
30 min718 cal
Lemony Salmon & Cacio e Pepe Linguine with Crispy Broccoli, Burst Tomatoes, and Chilies
30 min903 cal
Creamy Coconut Fish Curry with Yukon Potatoes, Sweet Peas, and Cilantro
35 min741 cal