Oh. My god. You guys, this may be one of the most delicious meals I have ever made. I’ve been ordering Hello Fresh to keep some variety in our diets (and to keep me out of the supermarkets as much as possible), and last night’s recipe – which I put a little bit of my own spin on, because eggs sounded like an excellent addition – was spectacular. It’s also easy! And inexpensive!
Translation: This recipe is now in our regular weekly rotation.
Korean Beef Bibimbap (based on a Hello Fresh recipe) | Serves 4
What You Need:
- 2 zucchini
- 3 carrots
- 8 oz button mushrooms
- 1 bunch of scallions
- 2 inches fresh ginger
- 4 cloves garlic
- 2 cups Jasmine rice
- 10 tsp white wine vinegar
- 2 tbsp sesame oil
- 6 tbsp soy sauce (plus more for serving)
- 4 tsp Sriracha (optional; I left this out)
- 20 oz ground beef
- 4 eggs
What You Do:
- Wash and dry all the vegetables. Trim the ends of the zucchini and halve them lengthwise, then thinly slice crosswise into half-moons. Trim the stems off the mushrooms and slice thinly. Peel the carrots, then shave them lengthwise into ribbons (throw out the core when you get to it, or give it to your buzzard children). Thinly slice the scallions, separating white and light green parts from the dark green parts. Peel and mince the ginger. Mince the garlic.
- In a small pot, combine rice with 4 cups water, a pinch of salt, and a little garlic powder if you want (I always want). Cover and bring to a boil. Once water is boiling reduce heat and let simmer 12-14 minutes. Set aside and keep warm.
- In a small bowl, combine the white and light green scallions, vinegar, and a pinch of salt. Set aside.
- In another small bowl, combine the sesame oil, half the soy sauce, 2 tbsp sugar, and Sriracha to taste.
- Heat a little olive oil in a large nonstick pan. Add zucchini, carrots, and mushrooms. Season with salt and pepper and cook, stirring frequently, until vegetables are tender. (The Hello Fresh recipe says to cook each vegetable separately; I don’t have time for that fussiness, but do as you will.) Set aside vegetables.
- Heat a little more olive oil in the same pan, and add the garlic and ginger. Cook, stirring constantly, 20-30 seconds, then add the beef. Season and cook the beef, breaking it up with the back of a wooden spoon, 5-6 minutes or until cooked through (turn the heat up a little higher for the last 2-3 minutes to get it to crisp up a bit). Stir in the remaining soy sauce and cook another 1-2 minutes. Set aside beef.
- Wipe out the pan. Heat a little more olive oil and add the eggs. Season with salt and pepper, and cook to your liking (I like them over easy, so the yolk is still runny, but you do you).
- Serve by fluffing the rice, adding the beef and vegetables, and sprinkling over the pickled scallion whites (drain out the vinegar first). Drizzle with the sesame/soy sauce combo, top with the egg, and sprinkle over the green sliced scallions.