Quick Korean Bibimbap
Shortcut Korean bibimbap! Made with ground beef, perfect for a quick, easy dinner during the busy week. Make-ahead friendly and customizable!
Ingredients
- 2 tablespoons avocado oil
- 1 ½ tablespoons toasted sesame oil
- 1 large zucchini, halved and thinly sliced
- Kosher salt and freshly ground black pepper, to taste
- 1 small carrot, cut into matchsticks
- 5 ounces baby spinach
- 1 ½ cups mung bean sprouts
- 4 ounces shiitake mushrooms, sliced
For serving
- Cooked rice
- Korean bulgogi or Korean ground beef
- Kimchi
- Fried eggs
- Gochujang
- Toasted sesame oil
- Toasted sesame seeds
Equipment
Instructions
- In a small bowl, whisk together avocado oil and sesame oil.
- Heat 2-3 teaspoons of the avocado-sesame oil mixture in a large cast iron skillet over medium high heat. Add zucchini in a single layer; season with salt and pepper, to taste. Cook, stirring occasionally, until softened and just tender, about 2-3 minutes; set aside.
- Heat 2-3 teaspoons of the avocado-sesame oil mixture in the skillet. Add carrots; season with salt and pepper, to taste. Cook, stirring occasionally, until softened and just tender, about 2-3 minutes; set aside.
- Heat 2-3 teaspoons of the avocado-sesame oil mixture in the skillet. Add spinach; season with salt and pepper, to taste. Cook, stirring occasionally, until softened and just tender, about 2-3 minutes; set aside.
- Heat 2-3 teaspoons of the avocado-sesame oil mixture in the skillet. Add bean sprouts; season with salt and pepper, to taste. Cook, stirring occasionally, until softened and just tender, about 2-3 minutes; set aside.
- Heat 2-3 teaspoons of the avocado-sesame oil mixture in the skillet. Add mushrooms; season with salt and pepper, to taste. Cook, stirring occasionally, until softened and just tender, about 2-3 minutes; set aside.
- Divide rice into 4 bowls. Top with Korean bulgogi or Korean ground beef, kimchi, zucchini, carrots, spinach, bean sprouts, mushrooms and eggs, drizzled with gochujang, to taste. Garnish with sesame oil and sesame seeds, if desired.
Notes
- Cook the vegetables separately. Although somewhat tedious, cook each vegetable separately (using the same process) to help preserve their colors, flavors and texture.
- Add garlic or ginger. Have some leftover garlic or ginger? Add them in when sautéing the veggies for an extra flavor boost.
- Use different veggies. Swap out the shiitake mushrooms for any other variety of mushrooms, use any kind of leafy greens or substitute any of the vegetables for green beans, snap peas or broccoli.
- Break the yolk. Break the runny yolk into a rich, velvety sauce to mix with the rice and vegetables.
- Make ahead of time. Cook and store the vegetables separately up to 3 days in advance (stored in the fridge), cooking the eggs just before assembling.