Nick’s Pick | Korean-Style Ground Beef & Pear Bulgogi Bibimbap
with Zucchini, Spiced Carrots & Rice
Cooking time
25 minutes
Servings
4
Calories
720 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. 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 the 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 Canadian-raised lean ground beef
- 200g Matchstick carrots
- 2 Green zucchini
- 1 Pear
- 320g White rice
- 60ml Soy sauce (low sodium)
- 30ml Toasted sesame oil
- 60ml Stir-fry sauce
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Milk, Oysters, Sesame, Soy, Wheat
You will need:
Medium pot
Large pan (non-stick if possible)
Grater
Salt & pepper (S&P)
Oil
Total Fat
28 g
Saturated Fat
9 g
Sodium
1490 mg
Total Carb
84 g
Sugars
12 g
Protein
35 g
Fibre
5 g
Preparation
Cook the rice
In a medium pot, combine the rice, 2 ½ cups water and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
Meanwhile, grate the pear. Halve the zucchini lengthwise; thinly slice crosswise.
Sauté the vegetables
In a large pan (non-stick if possible), heat ½ the sesame oil on medium-high. Add the zucchini and sauté, 3 to 4 min., until softened. Add ⅓ of the soy sauce and S&P; stir well. Transfer to a bowl and keep warm. In the same pan, heat a drizzle of oil on medium-high. Add the carrots and sauté, 2 to 3 min., until beginning to soften; season with ¼ of the spices. Transfer to a bowl and keep warm. Reserve the pan.
Cook & coat 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 stir-fry sauce, remaining soy sauce and ¼ cup water. Cook, scraping up any browned bits, 1 to 2 min., until the beef* is cooked through and coated.
Finish & serve
To the pot of rice, add the remaining sesame oil; stir well. Divide the rice between your bowls. Top with the vegetables and beef. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
