Korean-Inspired Pork and Veggie Rice Bowl with Mushrooms and Carrots

This vibrant rice bowl is inspired by the Korean dish bibimbap, which means ‘mixed rice.’ It’s all about layering textures and flavors: tender ground pork seasoned with garlic and ginger, earthy mushrooms, sweet carrots and fluffy jasmine rice, all brought together with a savory soy-sesame sauce. The best part? You get to mix everything together right in your bowl, creating a harmonious blend of savory, sweet and spicy notes.

Perfect for a weeknight dinner, this recipe comes together quickly with simple ingredients. The combination of protein, veggies and rice makes it a complete meal that’s both satisfying and delicious. Feel free to adjust the sriracha to your heat preference and don’t forget the sesame oil for that authentic nutty aroma.

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Ingredients

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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the jasmine rice according to package instructions; set aside.
2. While rice cooks, prepare the sauce: in a small bowl, combine soy sauce, white wine vinegar and sriracha. Set aside.
3. Mince the garlic and grate or mince the ginger. Slice the scallions, separating white and green parts. Slice the mushrooms.
4. Heat a large skillet over medium-high heat. Add the ground pork and cook, breaking it apart, until browned, about 4-5 minutes. Season with salt and pepper.
5. Add the sliced mushrooms, white parts of scallions, garlic and ginger to the skillet. Cook until mushrooms are tender, about 3-4 minutes.
6. Pour the prepared sauce over the pork mixture and stir to combine. Cook for 1 minute more, then remove from heat.
7. To serve, divide the cooked rice among bowls. Top with the pork and mushroom mixture. Drizzle with sesame oil and garnish with green scallion tops. Mix everything together before eating.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with any white rice or even brown rice, but adjust cooking time accordingly.

Is there a substitute for sriracha?

You can use gochujang (Korean chili paste) or any hot sauce of your choice. Adjust to taste.

Can I make this dish ahead of time?

Yes, you can prepare the components separately and assemble just before serving. Store the cooked pork and rice in the refrigerator for up to 3 days.