Ground Beef Mushroom Bibimbap

Easy Ground Beef Mushroom Bibimbap recipe. A beginner Korean dinner recipe simple enough to make for your weeknight meal.

Even though the weather is starting to get a little cooler, I am still refusing to turn on my oven.

Everything these days is either made on my stove or in the Instant Pot.

Or we are ordering takeout like the superheroes we are. Gotta do our part in helping out the restaurants, right?

Now this is one thing that I used to order out all the time, but I am learning how to make it at home. With very minimal ingredients of course.

Ground Beef Mushroom Bibimbap! Need I say more?

Right now, I think I make this on average once a week. It is so easy and so good, I am not even close to getting bored of it!

If I were to take photos of this Ground Beef Mushroom Bibimbap again, I would add some green onions on top for a pop of colour, but this is what my bowl usually looks like. Minimal ingredients using all of my pantry staples. 

Typical for coronavirus times. I miss the days where I would run out for 1 ingredient at the grocery store. Now, it’s either a cart full of groceries or I am not going at all.

If you are looking for other tasty ground beef recipes, I have also been loving my homemade hamburger helper and my one pot chili mac and cheese soup. Both recipes are super easy to make, and don’t require you to turn on your oven.

Stay cool and safe out there! 

If you try this recipe, let me know! Rate it, leave a comment and tag me with #atasteofmadness on Instagram! I always love seeing what you are creating!

Ground Beef Mushroom Bibimbap

Easy Ground Beef Mushroom Bibimbap recipe. A beginner Korean dinner recipe simple enough to make for your weeknight meal.

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Prep Time: 7 minutes minutes

Cook Time: 18 minutes minutes

Total Time: 25 minutes minutes

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.

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