Korean Beef Bibimbap with Ginger-Sauteed Vegetables

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. 1

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

   13 min · simmer

2. 2

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

   10 min · rest

3. 3

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

   4 min · prep

4. 4

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

   4 min · prep

5. 5

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

   2 min · prep

6. 6

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

   2 min · prep

7. 7

   Saute the carrot and mushrooms until soft and lightly browned.

   5 min · saute

8. 8

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

   2 min · saute

9. 9

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

   7 min · saute

10. 10

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

    2 min · prep

11. 11

    Serve over rice with the drained scallion and green tops.

    2 min · rest