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Easy prep
20 minutes

Korean-Style Beef Bibimbap Bowls

with Premium Mushrooms & Gochujang Sauce

Cooking time

20 minutes




900 /serving

The concept behind this quick-make Korean-inspired comfort bowl is simple: “bibim" means mixing various ingredients, while “bap” refers to rice. Here, you’ll add quite a bit of bibim to your bap: starting with a delectably spiced ground beef and premium mushroom mix. There’s heft thanks to hard-boiled egg halves and crunch courtesy of carrot strips, but it’s the sweet ’n’ spicy gochujang sauce that adds the punch to this piping hot bowlful.

We will send you:

  • 285g Ground beef
  • 100g Julienned carrots
  • 2 Scallions
  • 100g Sliced bok choy
  • 90g Premium mushrooms
  • 157g Calrose rice
  • 60ml Rice vinegar
  • 15ml Toasted sesame oil
  • 15ml Gochujang
  • 7g Honey
  • 2 Hard boiled eggs
  • 12.5g Spicy & Savoury Seoul-Style spice blend (sea salt, brown sugar, gochugaru, white sesame seeds, garlic, sunflower oil, ginger, black pepper)

Contains: Eggs, Sesame seeds, Soy, Wheat

You will need:

Medium pot
Medium pan
Salt & pepper
Total Fat
40 g
Saturated Fat
11 g
2250 mg
Total Carbs
91 g
18 g
42 g
8 g
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Cook the rice
Place the rice in a strainer and rinse under cold water until the water runs clear. In a medium pot, combine the rice, 1 ¾ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 18 to 20 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot.
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Mise en place
While the rice cooks, thinly slice the mushrooms. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. In a medium bowl, combine the carrots and ⅔ of the rice vinegar; season with ⅓ of the spice blend and S&P.
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Cook the beef & mushrooms
In a medium pan, heat a drizzle of oil on medium-high. Add the ground beef* and mushrooms; season with ½ the remaining spice blend and S&P. Cook, breaking up the meat with a spoon, 4 to 6 minutes, until cooked through. Transfer to a bowl and set aside in a warm spot, leaving any browned bits (or fond) in the pan. Reserve the pan.
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Make the gochujang sauce
While the beef and mushrooms cook, in a small bowl, combine the honey, remaining rice vinegar, ½ the toasted sesame oil, as much gochujang as you’d like (add ½ for medium spicy) and ½ tbsp water (double for 4 portions); season with the remaining spice blend and S&P.
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Sauté the bok choy
In the reserved pan of fond, heat the remaining toasted sesame oil on medium-high. Add the bok choy and white bottoms of the scallions. Sauté, stirring frequently, 2 to 3 minutes, until tender and wilted; season with S&P to taste.
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Finish & serve
Halve the hard boiled eggs. To the pot of rice, add ½ the green tops of the scallions; season with S&P to taste. Divide the finished rice between your bowls. Top with the beef and mushrooms, bok choy, carrots and eggs. Spoon as much of the gochujang sauce over the dish as you’d like. Garnish with as many remaining green tops of the scallions as you’d like. Serve any remaining gochujang sauce on the side. Bon appétit!

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