Korean-Inspired Pork Bibimbap Bowls with Zucchini and Carrots

This colorful rice bowl is all about mixing and matching textures and flavors. Tender jasmine rice serves as the base for savory ground pork, lightly caramelized zucchini and sweet carrot ribbons. A drizzle of spicy-sweet sesame sauce and tangy pickled scallions ties everything together.

Inspired by the Korean dish bibimbap, which means ‘mixed rice,’ this recipe encourages you to stir everything together before eating. Each bite offers a delightful combination of juicy vegetables, seasoned meat and aromatic rice.

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Ingredients

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

6 ounce CarrotsView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

1 tablespoon SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine rice, 1¼ cups water and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. Meanwhile, wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Trim and peel carrots. Using a peeler, shave carrots lengthwise into ribbons. Trim and halve zucchini lengthwise, then slice crosswise into half-moons. Peel and mince ginger. Mince garlic.
3. In a small bowl, combine scallion whites, vinegar and a pinch of salt. Set aside to marinate, stirring occasionally. In another small bowl, combine sesame oil, half the soy sauce, up to half the sriracha and 1 tablespoon sugar. Stir until sugar dissolves.
4. Heat a drizzle of oil in a large nonstick pan over medium-high heat. Add carrot ribbons; 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 and set aside with carrots.
5. Heat another drizzle of oil in the same pan over medium-high heat. Add pork, ginger and garlic. Cook, breaking up meat, until browned and cooked through, 4-6 minutes. Add remaining soy sauce and cook, stirring, until liquid mostly evaporates, 1-2 minutes. Season with salt and pepper.
6. Fluff rice with a fork and season with salt and pepper. Divide rice between bowls. Arrange pork and veggies on top. Top with pickled scallion whites and their liquid. Drizzle with sauce and remaining sriracha to taste. Sprinkle with scallion greens and serve.

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 sriracha?

Any hot sauce or chili paste, such as gochujang, can be used. Adjust to taste.

Is this recipe gluten-free?

It contains soy sauce, which has wheat. Use tamari or coconut aminos for a gluten-free version.