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Hamburger: Korean Beef Bibimbap with Zucchini, Mushrooms, and Carrots Recipe

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This recipe for Hamburger: Korean Beef Bibimbap with Zucchini, Mushrooms, and Carrots is from Family Recipes, 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 C Jasmine Rice
1 1/4 C salted Water

10 t White Wine Vinegar
4 Scallions (thinly sliced separating whites from greens)

2 T Sesame Oil
3 T Soy Sauce
4 t Sriracha
2 T Sugar

4 Carrots (shave lengthwise into ribbons)
2 Zucchini (cut lengthwise and sliced crosswise into 1/2 moons)
8 oz Button Mushrooms (thinly sliced)

2 Thumbs Ginger Minced
4 Cloves Garlic Minced
1.25 lbs Ground Beef
3 T Soy Sauce
Directions:
Directions:
Cook Rice

Pickle Scallions: toss scallion whites with vinegar and a pinch of salt in a small bowl. Set aside to marinate.

Sauce: Combine sesame oil, half soy sauce, 1 T sugar and sriracha (to taste)

Cook Veggies: Heat a drizzle of oil in large pan over medium-high heat. Add caarrots; 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. Remove from pan and set aside.

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

Finish and Plate. 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
Number Of Servings:
Number Of Servings:
2

 

 

 

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