Beef & Veggie Bibimbap

Name: Beef & Veggie Bibimbap with Carrots & Pickled Scallions
Yield: 2 servings
Cuisine: Korean
Ingredients: 3/4 cup Rice; 2 unit Scallions; 6 oz Carrot; 1 Zucchini; 1 Ginger; 1 clove Garlic; 5 tsp Wine; 1 tbsp Sesame Oil; 2 tsp Sriracha; 2 tbsp Soy Sauce; 10 oz Ground Beef; 1 tbsp Granulated Sugar; 1 tbsp Cooking Oil; Salt; Black Pepper

with Carrots & Pickled Scallions

By Recipe0 System

This dish takes its name from the Korean word for mixing rice. Which is exactly what you’re meant to do after serving it: Put your rice in a bowl, add the toppings, and mix it all together so that those flavors and textures combine in a glorious mishmash. There are plenty of flavors and textures going on here, too, like sweet carrot, tender zucchini, and pork tossed with garlic, ginger, and soy sauce.

Korean

Main Course

Difficulty: medium
Rating: No ratings yet

Start Cooking

Ingredients

Servings

3/4 cup Rice
2 unit Scallions
6 oz Carrot
1 Zucchini
1 Ginger
1 clove Garlic
5 tsp Wine
1 tbsp Sesame Oil
2 tsp Sriracha
2 tbsp Soy Sauce
10 oz Ground Beef
1 tbsp Granulated Sugar
1 tbsp Cooking Oil
Salt
Black Pepper

View Shopping List

Rate this recipe

Original Source

www.hellofresh.com

Instructions

6 steps

1

In a small pot, combine rice, 1¼ cups water (2½ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.
2

Meanwhile, wash and dry produce.

Trim and thinly slice scallions, separating whites from greens. Trim and peel carrots. Using a peeler, shave carrots lengthwise into ribbons, rotating as you go, until you get to the core; discard core. Trim and halve zucchini lengthwise; thinly slice crosswise into half-moons. Peel and mince ginger and garlic.
3

In a small bowl, combine scallion whites, vinegar, and a pinch of salt. Set aside to marinate, stirring occasionally, until ready to serve.

In a separate small bowl, combine sesame oil, half the soy sauce (you’ll use the rest later), 1 TBSP sugar (2 TBSP for 4 servings), and up to half the Sriracha to taste. Stir until sugar has dissolved.
4

Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add carrots; season with salt and pepper. Cook, stirring, until slightly softened, 3-4 minutes. Remove from pan and set aside.

Add another drizzle of oil to pan. Add zucchini; season with salt and pepper. Cook until browned and tender, 3-5 minutes per side. Remove from pan and set aside with carrots.
5

Heat a drizzle of oil in same pan over medium-high heat. Add pork*, ginger, and garlic. Cook, breaking up meat into pieces, until pork is browned and cooked through, 4-6 minutes.

Add remaining soy sauce and cook, stirring, until liquid has mostly evaporated, 1-2 minutes. Season with salt and pepper.

Swap in beef for pork.
6

Fluff rice with a fork and season with salt and pepper; divide between bowls.

Arrange pork and veggies on top. Top with pickled scallion whites (and pickling liquid). Drizzle with sauce and remaining Sriracha to taste. Sprinkle with scallion greens and serve.

From the same drawer

Related Recipes

Bulgogi Beef Noodle Stir-fry

medium

Shrimp, Zucchini & Snap Pea Bibimbap

medium

One-Pan Sesame Pork Sloppy Joes

medium

Turkey, Zucchini & Snap Pea Bibimbap

medium

Comments (0)

No comments yet. Be the first to comment!

Shopping List

Your list is empty

Add recipes to your shopping list to see ingredients here.