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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Korean Beef Bibimbap Recipe

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This recipe for Korean Beef Bibimbap is from Molloy, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 zucchini
4 oz. button mushrooms
2 scallions
1 carrot
1 thumb ginger
2 c. garlic
1/4 c. jasmine rice
5 t. white vinegar
1 T. sesame oil
2 t. sriracha
3 T. soy sauce
10 oz. ground beef
Directions:
Directions:
Wash and dry all produce. Bring 1 1/4 c. water to a boil in small pan. Halve zucchini and slice into think half-moons. Trim and thinly slice mushrooms and scallions, keeping scallion greens and white separate. Peel carrot and using peeler shave lengthwise into ribbons. Peel and mince ginger. Mince garlic.

Once water is boiling add rice and pinch of salt. Cover, lower heat and reduce to a gentle simmer. Cook until tender, 15-20 minutes. Toss scallion whites with vinegar and a pinch of salt. In another small bowl stir sesame oil, 1 1/2 T. sugar, 1/2 sriracha and 1 1/2 T. soy sauce.

Heat a drizzle of oil and cook all vegetables. Heat another pan and add garlic and ginger cooking until fragrant. Add beef and brown. When browned add remaining soy sauce and season with salt and pepper.

Divide rice between bowls, arrange meat and vegetable. Top with scallion whites, sauce and scallion greens.
Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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