Directions: |
Directions:1. Wash and dry all produce.
2. Bring 1 ¼ cup of water to a boil in a small pot.
3. Halve zucchini lengthwise, slice into thin half-moons.
4. Trim and thinly slice mushrooms.
5. Trim and thinly slice scallions, keeping greens and whites separate.
6. Peel carrots, using a vegetable peeler, shave lengthwise into ribbons.
7. Peel and mince ginger.
8. Mice garlic.
9. 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.
10. Toss scallion whites with white wine vinegar and a pinch of salt in a small bowl. Set aside.
11. In another small bowl, stir together sesame oil, 1 1/2 TSP sugar, up to 1 tsp sriacha (to taste), and 1 1/2 TBSP soy sauce.
12. Heat a drizzle of oil in a large pan over medium-high heat. Add carrots, season with salt and pepper. Cook, tossing until tender, but still crisp, 3-4 minutes. Remove from pan and set aside.
13. Add another drizzle of oil, repeat with zucchini and remove from pan once cooked.
14. 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.
15. Heat another drizzle of oil in pan and add garlic and ginger, stirring for 30 seconds. Add beef. Cook, tossing and breaking up beef, for about 4 minutes, until no longer pink. Increase heat to high and cook until brown and crisp, another 3 minutes.
16. Pour in 1 1/2 TBSP soy sauce, cook until mostly evaporated, about 1-2 minutes. Season with salt and pepper.
17. Divide rice between two bowls. Arrange beef, zucchini, carrots, mushrooms, and scallion whites on top. Drizzle with sauce and sprinkle with scallion greens. Add additional sriacha to taste, if desired.
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This recipe for Korean Beef Bibimbap is from