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Ready in 25 minutes

Korean-Style Ground Beef & Pear Bulgogi Bibimbap

with Zucchini, Spiced Carrots & Jasmine Rice

Cooking time

25 minutes




720 /serving

How about this for a fun idea: we’re combining two of our favourite Korean-style preparations into one delicious meal. Bibimbap + bulgogi = the guaranteed hunger buster! Lift your whole family’s spirits starting with a comforting bowlful of fluffy rice that holds an array of flavourful vegetables, from sesame-soy zucchini slices to spiced carrots. Top it with saucy, meaty ground beef goodness—inspired by Korean barbecue and sweetened with grated pear—and there you go: double the pleasure.

We will send you:

  • 510g Ground beef
  • 200g Matchstick carrots
  • 3 Garlic cloves
  • 2 Scallions
  • 2 Zucchini
  • 1 Pear
  • 314g Jasmine rice
  • 30ml Soy sauce (low sodium)
  • 30ml Toasted sesame oil
  • 60ml Stir-fry sauce
  • 12.5g Sweet & Spicy Sesame spices (sea salt, brown sugar, gochugaru, white sesame seeds, garlic, sunflower oil, ginger, black pepper)

Contains: Milk, Sesame, Oysters, Soy, Wheat

You will need:

Medium pot
Large pan (non-stick if possible)
Salt & pepper (S&P)
Total Fat
27 g
Saturated Fat
8 g
1320 mg
Total Carb
83 g
11 g
34 g
5 g
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Cook the rice
In a medium pot, combine the rice, 3 cups water and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff and set aside in a warm spot.
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Mise en place
Meanwhile, grate the pear. Remove the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Halve the zucchini lengthwise; slice crosswise into ¼ inch half-moons. Mince the garlic.
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Sauté the vegetables
In a large pan (non-stick if possible), heat ½ the sesame oil on medium-high. Sauté the zucchini, 3 to 4 min., until softened. Add ⅓ of the soy sauce and S&P; stir well. Transfer to a bowl and set aside in a warm spot. In the same pan, heat a drizzle of oil on medium-high. Sauté the carrots, 2 to 3 min., until beginning to soften; season with ¼ of the spices. Transfer to a second bowl and set aside in a warm spot. Reserve the pan.
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Cook the beef
In the same pan, heat a drizzle of oil on high. Add the beef and pear; season with the remaining spices and S&P. Cook, breaking up the meat, 4 to 6 min., until browned. Add the garlic and white bottoms of the scallions. Cook, 30 sec. to 1 min., until fragrant. Add the stir-fry sauce, remaining soy sauce and ¼ cup water; stir well. Cook, scraping up any browned bits from the bottom of the pan, 1 to 2 min., until the beef* is cooked through and coated with the sauce.
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Finish & serve
To the pot of rice, add the remaining sesame oil and ½ the green tops of the scallions; stir well. Divide the rice between your bowls. Top with the vegetables and beef. Garnish with the remaining green tops of the scallions. Bon appétit!

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