Korean-Style Pork and Mushroom Bibimbap with Carrots

This Korean-inspired rice bowl is all about bringing together a medley of flavors and textures in one satisfying dish. Sweet carrots, earthy mushrooms and savory ground pork are cooked with garlic, ginger and soy sauce, then served over fluffy jasmine rice. The magic happens when you mix everything together-each bite becomes a glorious mishmash of savory, sweet and spicy notes.

Bibimbap literally means “mixed rice,” and that’s exactly what you’ll do here. Top your bowl with the cooked ingredients, add a drizzle of sriracha for heat and stir to combine. It’s a quick, delicious meal that feels both comforting and exciting.

Log in to save recipes and build weekly shopping lists.

Ingredients

6 ounce CarrotView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the jasmine rice according to package directions. Fluff and set aside.
2. While the rice cooks, peel and grate the carrot. Thinly slice the scallions, separating white and green parts. Mince the garlic and grate the ginger. Slice the mushrooms.
3. In a small bowl, whisk together soy sauce, white wine vinegar and sriracha. Set aside.
4. Heat sesame oil in a large skillet over medium-high heat. Add the ground pork and cook, breaking it up, until browned, about 4-5 minutes.
5. Add the garlic, ginger and white parts of the scallions to the skillet. Cook for 1 minute until fragrant.
6. Add the sliced mushrooms and grated carrot. Cook, stirring, until the vegetables are tender, about 3-4 minutes.
7. Pour the soy sauce mixture over the pork and vegetables. Stir to coat and cook for 1 more minute.
8. Divide the cooked rice among bowls. Top with the pork and vegetable mixture. Garnish with the green scallion parts. Serve with extra sriracha if desired.
9. Mix everything together before eating to combine all the flavors.

Recipe Tips

FAQ

Can I use a different protein instead of pork?

Yes, ground beef, chicken or tofu would work well. Adjust cooking time as needed.

What can I substitute for jasmine rice?

Short-grain white rice, brown rice or even quinoa can be used.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or skillet.