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Easy prep
One pot
Dairy Free

Ground Beef Korean Bibimbap with Daikon-Beet Salad

Garlic-Sautéed Mushrooms & Gochugaru Crispy Rice

Cooking time

20 minutes




750 /serving

From the Korean word for ‘mixed rice,’ bibimbap is a must-have dish in many Korean homes. By combining a variety of ingredients you may have on hand—hot or cold, raw or cooked—this dish satisfies all appetites. We did not hold back with this version, starting with a generous layer of jasmine rice mixed with Korean seasoning and soy sauce. We top that with sautéed ground beef, cremini mushrooms and a julienned beet, daikon and red onion salad drizzled with rice vinegar. This South Asian-inspired treat is ready in the blink of an eye!

We will send you:

  • 285g Ground beef
  • 1 Bunch of cilantro
  • 100g Julienned beets
  • 15ml Minced garlic
  • 225g Sliced cremini mushrooms
  • 50g Sliced red onions
  • 100g Julienned daikon
  • 30ml Soy sauce (low sodium)
  • 225g Pre-cooked jasmine rice
  • 30ml Rice vinegar
  • 12.5g Korean spice blend (sea salt, brown sugar, gochugaru, white sesame seeds, garlic, sunflower oil, ginger, black pepper)

Contains: Gluten, Sesame Seeds, Soy, Sulphites, Wheat

You will need:

Large pan
Salt & pepper
Total Fat
38 g
Saturated Fat
10 g
2820 mg
Total Carbs
65 g
12 g
38 g
6 g
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Cook the beef
In a large pan, heat a drizzle of oil on medium-high. Add the ground beef*; season with up to ½ the spice blend (add ½ for mildly spicy) and S&P. Cook, breaking the meat up with a spoon, 4 to 6 minutes, until just cooked through. Transfer to a bowl, leaving any browned bits (or fond) in the pan.
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Prepare the salad
While the beef cooks, in a bowl, combine the daikon, beets and as many of the onions as you’d like. Drizzle with the vinegar and toss to combine. Set aside to marinate, stirring occasionally, while you prepare your next step.
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Cook the mushrooms
In the reserved pan of fond, heat a drizzle of oil on medium. Add the garlic and cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the mushrooms; season with S&P. Cook, 4 to 5 minutes, until the mushrooms are tender and lightly browned. Transfer to a plate.
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Finish the rice & serve
Using a knife, poke a small hole in the bag of rice; microwave 1 to 1.5 minutes, until heated through. In the same pan, heat a drizzle of oil on high. Add the rice and cook, stirring frequently, 3 to 4 minutes, until slightly golden. Add the soy sauce and as much of the remaining spice blend as you'd like (to taste). Cook, stirring frequently for 1 minute. Divide the rice between your bowls. Top with the cooked beef, salad and mushrooms. Garnish with the cilantro (pick the leaves off the stems before serving). Bon appétit!

*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.