Crispy Ginger Beef Bibimbap with Sweet Sesame Sauce

A delicious Korean-inspired rice bowl filled with seasoned, crispy ginger-garlic beef, sautéed veggies, pickled scallions, and runny fried eggs. A fast sesame-Gochujang sauce seals the deal.

Author: Lauren McDuffie
Yield: Serves 4

Ingredients

Units Scale

4 servings Jasmine rice, cooked per package directions
4 scallions, thinly sliced, white and green parts
2/3 cup rice wine vinegar
2 tablespoons sesame oil
1.5 tablespoons sugar
4 tablespoons soy sauce, divided
2 teaspoons Sriracha (or hot sauce you love)
1 pound ground beef
2 zucchini, sliced into thin rounds
4 carrots, sliced into thin coins
3 garlic cloves, minced or grated
2-inch piece of ginger, grated or minced
Salt and pepper to taste
4 runny-yolk fried eggs, for serving

Toppings suggestions: kimchi, Gochujang for drizzling, chopped scallions and/or cilantro

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Instructions

Place 2/3 of the scallions into a small bowl and add vinegar to cover. Season with a pinch of salt and set aside to pickle.
In a second small bowl, combine the sesame oil, sugar, 2 tablespoons soy sauce, and 2 teaspoons gochujang (or more to taste). Stir until the sugar has dissolved.
Add a couple teaspoons of oil to a large skillet (preferably nonstick) set over medium heat. Add the sliced carrots, season lightly with salt and pepper, and cook, stirring frequently, until tender; about 5 minutes. Transfer to a plate. Add a little more oil to the pan, if needed, along with the zucchini. Season lightly and cook until tender, about 3 to 5 minutes. Transfer to the plate with the carrots.
Add another drizzle of oil to the same pan, now set to medium-high. Add the beef in a single layer, broken up/spread out as much as you can. Let it brown and cook almost all the way through on one side, to get it nice and crispy; takes about 4 or 5 minutes. Add the garlic and ginger, along with salt and pepper to taste. Stir and cook just until browned all the way through; about 30 seconds more. Drain excess grease from the pan.
Turn off the heat, add the remaining 2 tablespoons soy sauce and stir.
To serve, pile some of the hot cooked rice into bowls or onto plates. Top with some gingery beef, the veggies, a lightly fried egg, pickled and the remaining un-pickled scallions, and the sweet sesame sauce.

Find it online: https://mykitchenlittle.com/2021/05/27/ground-beef-bibimbap/