Korean Beef Bibimbap

Name: Korean Beef Bibimbap with Zucchini, Mushrooms, and Carrots
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 1 Zucchini; 4 Button Mushrooms; 1 Shallot; 2 Carrot; 1 Ginger; 2 Garlic Clove**; ¾ Jasmine Rice; 5 White Wine Vinegar; 1 Sesame Oil; 2 Sriracha Sauce; 3 Soy Sauce; 10 Ground Beef; 1.5 Sugar; 4 Vegetable Oil; Salt; Pepper

with Zucchini, Mushrooms, and Carrots

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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, juicy zucchini, and beef tossed with garlic, ginger, and soy.

Tags:

Eggs not included

•Nut free

•Spicy

Allergens:

Sulphites

•Sesame

•Cereals containing gluten

•Soya

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total30 minutes

Active

DifficultyEasy

Ingredients

serving amount

Zucchini

Button Mushrooms

Shallot

Carrot

Ginger

Garlic Clove**

Jasmine Rice

White Wine Vinegar

(Contains: Sulphites)

Sesame Oil

(Contains: Sesame)

Sriracha Sauce

Soy Sauce

(Contains: Cereals containing gluten, Soya)

Ground Beef

Not included in your delivery

1.5

Sugar

Vegetable Oil

Salt

Pepper

Nutritional information

/ per serving

Energy (kJ)3556 kJ

Energy (kcal)850 kcal

Fat39 g

of which saturates11 g

Carbohydrate88 g

of which sugars18 g

Protein33 g

Salt1030 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Peeler

•Small pot

•Small Bowl

•Large Frying Pan

Instructions

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 mushrooms. Halve, peel, and very thinly slice shallot. Peel carrots; using a peeler, shave lengthwise into ribbons. Peel and mince ginger. Mince garlic.

Once water boils, add rice and a pinch of salt to pot. Cover, lower heat, and reduce to a gentle simmer. Cook until tender, 15-20 minutes.

Toss shallot 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 more of the sriracha and soy sauce later).

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

Heat another drizzle of oil in same pan over medium-high heat. Add garlic and ginger and cook until fragrant, about 30 seconds. Add beef, breaking up meat into pieces. Cook, tossing occasionally, until no longer pink, about 4 minutes. Increase heat to high and cook until browned and crisp, about 3 minutes. Pour in 1½ TBSP soy sauce (there will be some left over) and cook, tossing, until mostly evaporated, 1-2 minutes. Season with salt and pepper.