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Korean Beef Bibimbap with Ginger-Sauteed Vegetables
Asian

Korean Beef Bibimbap with Ginger-Sauteed Vegetables

Ground beef seared crispy, tossed with ginger-sauteed mushrooms, carrots, and bok choy in a sweet-spicy sauce. Served over jasmine rice with a vinegared scallion on top.

Total
30 min
Prep
10 min
Cook
20 min
Serves
4
  • comfort
  • kid-friendly

Ingredients

For 4 servings

  • ground beef16 oz
  • jasmine rice2 cup
  • button mushrooms14 oz
  • carrot4 piece
  • bok choy2 piece
  • scallion2 piece
  • garlic4 clove
  • fresh ginger2 tsp
  • soy sauce4 tbsp
  • ketchup4 tbsp
  • sriracha4 tsp
  • white wine vinegar4 tsp
  • olive oil2 tbsp
  • salt1 tsp
  • black pepper½ tsp

You'll need

pot · skillet · bowl

Method

  1. Boil salted water, stir in the rice, cover and simmer on low.

    13 min · simmer

  2. Rest off the heat, still covered. Do not peek.

    10 min · rest

  3. Slice the mushrooms and green onions, keeping whites and greens apart.

    4 min · prep

  4. Shave the carrots into ribbons and roughly chop the bok choy.

    4 min · prep

  5. Toss the scallion whites with vinegar and salt to brighten them.

    2 min · prep

  6. Stir the ketchup, soy sauce and sriracha into a smooth sauce.

    2 min · prep

  7. Saute the carrot and mushrooms until soft and lightly browned.

    5 min · saute

  8. Add bok choy, garlic and ginger for a minute, then set aside.

    2 min · saute

  9. Brown the beef, then raise the heat to get crispy edges.

    7 min · saute

  10. Off the heat, fold the vegetables and sauce through the beef.

    2 min · prep

  11. Serve over rice with the drained scallion and green tops.

    2 min · rest

Serving suggestion

A fried egg on top of each bowl makes this dinner feel even more like proper bibimbap. Kimchi on the side if you've got it.

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