Pork and Zucchini Bibimbap with Quick Pickled Scallions

Bibimbap, which literally means ‘mixed rice,’ is a beloved Korean dish that brings together a colorful array of toppings over a bed of steamed rice. This version features savory ground pork, tender zucchini, sweet carrot ribbons and tangy pickled scallions, all tied together with a spicy sesame sauce. The magic happens when you mix everything together, creating a harmonious blend of flavors and textures in every bite.

This recipe is designed to be approachable for home cooks, using simple techniques like quick pickling and pan-searing to build layers of flavor. Feel free to adjust the amount of sriracha to suit your heat preference. Serve it as a satisfying weeknight dinner that comes together in about 30 minutes.

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Ingredients

6 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView 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

2 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings) and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. Meanwhile, wash and dry produce. Trim and thinly slice scallions, separating whites from greens. Trim and peel carrots. Using a peeler, shave carrots lengthwise into ribbons, rotating as you go, until you get to the core; discard core. Trim and halve zucchini lengthwise; thinly slice crosswise into half-moons. Peel and mince ginger and garlic.
3. In a small bowl, combine scallion whites, vinegar and a pinch of salt. Set aside to pickle, stirring occasionally, until ready to serve. In a separate small bowl, combine sesame oil, half the soy sauce (you’ll use the rest later), 1 TBSP sugar (2 TBSP for 4 servings) and up to half the Sriracha to taste. Stir until sugar has dissolved.
4. Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add carrots; season with salt and pepper. Cook, stirring, until slightly softened, 3-4 minutes. Remove from pan and set aside. Add another drizzle of oil to pan. Add zucchini; season with salt and pepper. Cook until browned and tender, 3-5 minutes per side. Remove from pan and set aside with carrots.
5. Heat a drizzle of oil in same pan over medium-high heat. Add pork, ginger and garlic. Cook, breaking up meat into pieces, until pork is browned and cooked through, 4-6 minutes. Add remaining soy sauce and cook, stirring, until liquid has mostly evaporated, 1-2 minutes. Season with salt and pepper.
6. Fluff rice with a fork and season with salt and pepper; divide between bowls. Arrange pork, carrots and zucchini in separate sections on top. Top with pickled scallion whites (and pickling liquid). Drizzle with sauce and remaining Sriracha to taste. Sprinkle with scallion greens and serve.

Recipe Tips

FAQ

Can I use brown rice instead of jasmine rice?

Yes, but you’ll need to adjust the cooking time and water ratio. Brown rice typically requires more water and a longer cooking time (about 40-45 minutes).

How do I make this dish vegetarian?

Simply omit the ground pork and add more vegetables like mushrooms, bell peppers or tofu. You can also use a plant-based ground meat substitute.

Can I prepare the pickled scallions in advance?

Absolutely! The pickled scallions can be made up to a day ahead and stored in the refrigerator. They’ll only get more flavorful.