Pork and Veggie Bibimbap Bowls with Zucchini and Carrot

Bibimbap, which literally means ‘mixed rice’ in Korean, is all about combining flavors and textures in a single bowl. This version features tender ground pork seasoned with garlic, ginger and soy sauce, alongside sweet carrot and zucchini. The key is to mix everything together just before eating, so every bite is a harmonious blend of savory, spicy and fresh.

This recipe is perfect for a quick weeknight dinner that feels special. With simple ingredients and a cooking time of about 30 minutes, you can bring the taste of Korean comfort food to your table. Serve it with a drizzle of sriracha for heat and a sprinkle of scallions for freshness.

Log in to save recipes and build weekly shopping lists.

Ingredients

3 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView 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

Instructions

1. Cook the jasmine rice according to package directions; set aside.
2. While the rice cooks, peel and grate the carrot. Trim and grate the zucchini. Mince the garlic and grate the ginger. Thinly slice the scallions, separating white and green parts.
3. In a small bowl, whisk together the soy sauce, white wine vinegar and sriracha to make the sauce.
4. Heat the 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 minced garlic and grated ginger to the pork; cook for 1 minute until fragrant.
6. Add the grated carrot and zucchini to the skillet; cook, stirring, for 2-3 minutes until vegetables are tender.
7. Pour the sauce over the pork and vegetables; stir to coat and cook for 1 minute more.
8. Divide the cooked rice among bowls. Top with the pork-vegetable mixture. Garnish with sliced scallions (green parts) and extra sriracha if desired. Mix everything together before eating.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, any white rice or even brown rice works well. Adjust cooking time accordingly.

What can I substitute for sriracha?

You can use any hot sauce or chili paste, like gochujang or sambal oelek.

Can I make this dish ahead of time?

Yes, you can prep the vegetables and sauce in advance. Cook the pork and rice just before serving for best texture.