Ground Beef Mushroom Bibimbap
Easy Ground Beef Mushroom Bibimbap recipe. A beginner Korean dinner recipe simple enough to make for your weeknight meal.
Ingredients
- 1 1/3 cup jasmine rice
- 1 large carrot, peeled
- 1 Tbsp olive oil
- salt and pepper to taste
- 4 oz mushrooms, washed and sliced
- 1 Tbsp sesame oil
- 1 Tbsp granulated sugar
- 2 Tbsp soy sauce, divided
- 3 tsp thick hot sauce (eg. Sriracha) divided
- 10 oz ground beef
- 2 cloves garlic, minced
- 4 tsp white wine vinegar
Instructions
- Cook the rice in your instant pot or saucepan according to package directions. Once done, set aside.
- Using a peeler, shave the carrots lengthwise into ribbons, rotating as you peel.
- In a medium skillet, heat the olive oil. Cook the carrots until slightly softened. Sprinkle with salt and pepper, then transfer to a plate. Set aside.
- In the same skillet, cook the mushrooms until tender, around 4-5 minutes. Sprinkle with salt and pepper, and place on the same plate as the carrots. Set aside.
- In a small bowl, mix together the sesame oil, sugar, 1 Tbsp soy sauce and 1 tsp hot sauce until sugar has dissolved.
- In the same skillet as the veggies, cook the ground beef and garlic until the ground beef is no longer pink. Add in 1 Tbsp soy sauce and cook until soy sauce is mostly evaporated. Season with salt and pepper.
- Divide the rice into 2 bowls. Top with the vegetables and meat. Drizzle 2 tsp vinegar over both bowls, as well as the hot sauce mixture. Drizzle an additional 1 tsp hot sauce over each bowl, if desired.