Korean Beef Bibimbap

Name: Korean Beef Bibimbap with Zucchini, Mushrooms, and Carrots
Total time: 30 min
Yield: 2
Cuisine: Korean
Ingredients: 1 Zucchini; 4 Button Mushrooms; 2 Scallions; 6 Carrot; 1 Ginger; 2 Garlic Clove**; ¾ Jasmine Rice; 5 White Wine Vinegar; 1 Sesame Oil; 2 Sriracha Sauce; 4 Soy Sauce; 10 Ground Beef; 1 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.

Allergens:

Schwefeldioxide und Sulfite

•Sesamzaad

•Gluten

•Soja

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

Scallions

Carrot

Ginger

Garlic Clove**

Jasmine Rice

White Wine Vinegar

(Contains: Schwefeldioxide und Sulfite)

Sesame Oil

(Contains: Sesamzaad)

Sriracha Sauce

Soy Sauce

(Contains: Gluten, Soja)

Ground Beef

Not included in your delivery

Sugar

Vegetable Oil

Salt

Pepper

Nutritional information

/ per serving

Energy (kJ)3515 kJ

Energy (kcal)840 kcal

Fat39 g

of which saturates11 g

Carbohydrate82 g

of which sugars15 g

Protein37 g

Salt1290 g

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

Utensils

•Peeler

•Small pot

•Small Bowl

•Large Frying Pan

•Medium Bowl

Instructions

Wash and dry all produce. Halve zucchini lengthwise; slice crosswise into thin half-moons. Trim and thinly slice mushrooms. Trim and thinly slice scallions, separating whites from greens. Peel carrots; shave lengthwise into ribbons, rotating as you go, until you get to the core. Discard core. Peel and mince ginger. Mince garlic.

In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

Meanwhile, in a small bowl, combine scallion whites with vinegar and a pinch of salt. Set aside to quick-pickle. In a separate small bowl, combine sesame oil, half the soy sauce, 1 TBSP sugar (2 TBSP for 4 servings), and as much sriracha as you like.

Heat a drizzle of oil in a large, preferably nonstick, pan over mediumhigh heat. Add carrots and season with salt and pepper. Cook, stirring, until just tender, 3-4 minutes. Transfer to a medium bowl. Add zucchini and another drizzle of oil to pan. Cook, stirring, until tender, 4-5 minutes. Transfer to bowl with carrots. Add mushrooms and another drizzle of oil to pan. Cook, stirring, until tender, 3-5 minutes. Season with salt and pepper. Transfer to bowl with other veggies.

Heat another drizzle of oil in same pan over medium-high heat. Add garlic and ginger. Cook, stirring, until fragrant, 20-30 seconds. Add beef and cook, breaking up meat into pieces, until lightly browned, 3-4 minutes. Drain any excess grease from pan. Increase heat to high and cook until browned, crisp, and cooked through, 2-3 minutes. Stir in remaining soy sauce and cook until mostly evaporated, 1-2 minutes. Season with salt and pepper.

Fluff rice with a fork; divide between bowls. Arrange beef, zucchini, carrots, and mushrooms on top. Top with pickled scallion whites (draining first). Drizzle with sauce and any remaining sriracha to taste. Sprinkle with scallion greens and serve.