Korean Beef Bibimbap

I made another Hello Fresh keeper recipe tonight!  This time, Korean Bibimbap. Is this authentic? No. But does it only use pantry ingredients I usually have on hand? Yes.  It’s easy, delicious, and incredibly versatile. You can use any vegetables you want, or sub out any protein you prefer. You can top it with a fried egg. You can make it as spicy as you would like. It’s a great starter recipe, and can also be a great way to use up vegetables.  It makes excellent leftovers as well. 

It’s important to prep everything in advance to save time once you’re cooking. If you have a wok, this would also be a great time to use it! Also, though you divvy up the toppings in sections for the aesthetics, be sure to give your bowl a good mix for flavor before digging in!

Korean Beef Bibimbap

Ingredients 

• 1 zucchini 
• 4 oz button mushrooms 
• 6 oz carrots
• 1 red bell pepper 
• 2 scallions 
• 2 cloves garlic 
• 1 thumb ginger 
• 3/4 cup jasmine rice
• 1 1/4 cup water 
• 5 teaspoons rice vinegar (or white wine vinegar)
• 1 tablespoon sesame oil
• 4 tablespoons soy sauce, divided
• 1 tablespoon sugar
• 10 oz ground beef
• Sriracha to taste
• Olive oil
• Salt
• Pepper 

1. Begin by prepping the vegetables. Halve the zucchini lengthwise and slice into thin half moons. Trim and thinly slice mushrooms. Core and thinly slice bell pepper. Peel carrot and use the peeler for create carrot ribbons. Thinly slice scallions, separating the whites from the greens. Peel and mince the ginger. Mince the garlic. 
2. In a small pot, combine rice, water, and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Simmer 15 minutes, until the rice is tender. Remove from heat and keep covered until ready to serve. 
3. In a small bowl, combine the scallion whites, vinegar, and a pinch of salt. Set aside to quick-pickle. Keep the greens to garnish. 
4. In another small bowl, make the sauce by combining sesame oil, 2 tablespoons soy sauce, sugar, and sriracha to taste. Stir well to dissolve sugar. 
5. Heat a drizzle of olive oil in a wok or sauté pan over medium heat.  Add the carrot ribbons and season with salt and pepper. Cook, stirring constantly, until just tender. Set aside, then repeat with each remaining vegetable. 
6. Heat another drizzle of oil in the pan and cook the garlic and ginger until fragrant, about 30 seconds. Add the beef and cook, breaking meat up, until lightly browned. Drain off excess grease and continue to cook until crisp, 2 - 3 minutes. Add remaining 2 tablespoons soy sauce, cooking until mostly evaporated. 
7. Fluff rice with a fork and divide between two bowls. Arrange beef and vegetables on top. Drizzle sauce over top. Drain the pickled scallions and top the vegetables and beef. Sprinkle with scallion greens and drizzle on sriracha to taste. 
8. Mix up and enjoy!