I’m super stoked to be writing our very first recipe blog post! Cooking delicious meals is one of my absolute favorite things to do. Even when I was little I was a foodie. I was lucky enough to be able to grow up in a family that turned every dinner into an event. Sure, sometimes that meant we weren’t eating until 9:00pm, but it was always totally worth it. I try to now create the same mentality in our home. Yes, creating spectacular meals on weekdays can sometimes be tough and exhausting, but building an arsenal of go-to meals that you love helps take the stress out of meal-planning.
I’m going to be 100% honest with you. I don’t normally create my own recipes. I’m a good cook with a pretty distinguished palette, so I’ll tweak things here and there, but the recipes I collect are most often other people’s work whether it is grandmas, a cook book, or another lovely blog. I will absolutely give credit where credit is due.
This recipe is one I discovered from HelloFresh! Meal delivery sites are ALL the rage right now. On chaotic weeks this is a wonderful option. This recipe is AWESOME. It’s one I wrote down and stored in my arsenal and have made many times since. In my husband’s words, “it doesn’t feel like I just ate a whole bowl…I could keep eating that”.
Korean Beef Bibimbap is a Korean dish that mixes various ingredients with rice. I love how versatile this dish can be depending on what you have in your fridge, and the option to make it vegetarian. The sauce provides a little glow while the beef becomes a little crunchy and flavorful when it’s browned. Ok, I’m drooling.
What you’ll need:
1 lb. Ground Beef
4 oz. Mushrooms
1 thumb Ginger
2 cloves Garlic
¾ cup Jasmine Rice
5 tsp. White Wine Vinegar
1 Tbs. Sesame Oil
1 Tbs. Sriracha
3 Tbs. Soy Sauce
1 ½ Tbs. Sugar
4 tsp. Olive Oil
Wash all produce. Bring 1 ¼ cups water to a boil in a small pot. Peel carrot into ribbons and set aside. Halve zucchini lengthwise, and then slice into thin half-moons. Thinly slice mushrooms and scallions, keeping scallion greens and whites separate. Peel and mince ginger. Mince garlic.
Add rice to boiling water with a pinch of salt. Cover, lower heat to a simmer, and cook 15-20 minutes.
Toss scallion whites with white wine vinegar and a pinch of salt in a small bowl. Set aside to marinate. In another small bowl, stir together sesame oil, sugar, 2 tsp. sriracha, and 1 ½ Tbs. soy sauce.
Heat a drizzle of oil in a large pan over medium-high heat. Add carrots and season with salt and pepper. Cook, tossing until tender, about 3-4 minutes. Set carrots aside. Add another drizzle of olive oil and repeat this step with the zucchini and mushrooms respectively.
Heat another drizzle of olive oil in the pan over medium-high heat. Add garlic and ginger and cook until fragrant, 30 seconds. Add beef, breaking up meat into pieces. Cook until no longer pink. Increase heat to high and cook until browned and crisp, about 3 minutes*. Pour in remaining soy sauce and cook until mostly evaporated.
Divide rice between bowls. Arrange beef, zucchini, carrot, mushrooms, and scallion whites on top. Drizzle with sauce and remaining sriracha (to taste). Sprinkle with scallion greens and enjoy!
*If your beef is not super lean, there may still be some grease remaining. Feel free to scoop this out with a spoon.