Korean Pork Bibimbap Bowls with Zucchini and Carrots

Bibimbap, which literally means ‘mixed rice,’ is a beloved Korean dish that brings together a colorful array of toppings over a bed of warm rice. This version features savory ground pork, tender zucchini ribbons and sweet carrot strips, all tossed in a fragrant ginger-garlic soy sauce. The finishing touch is a drizzle of spicy sriracha-sesame sauce and quick-pickled scallions that add a bright, tangy kick.

Perfect for a weeknight dinner, these bibimbap bowls come together in about 30 minutes. The key is to prepare all the components while the rice cooks, so everything is ready to assemble at the end. Feel free to adjust the amount of sriracha to suit your spice preference. Serve with a fried egg on top for extra richness, if desired.

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Ingredients

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 unit 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 the rice, 1¼ cups water and a pinch of salt. Bring to a boil, then cover and reduce heat to a gentle simmer. Cook until tender, 15-18 minutes. Remove from heat and keep covered until ready to serve.
2. Meanwhile, wash and dry all produce. Trim and thinly slice the scallions, separating the white parts from the green tops. Peel the carrots and use a vegetable peeler to shave them into long ribbons. Trim the zucchini, halve lengthwise, then slice crosswise into thin half-moons. Peel and mince the ginger. Mince the garlic.
3. In a small bowl, combine the sliced scallion whites, vinegar and a pinch of salt. Set aside to marinate, stirring occasionally. In another small bowl, whisk together the sesame oil, half of the soy sauce, up to half of the sriracha and the sugar until the sugar dissolves.
4. Heat a drizzle of vegetable oil in a large nonstick pan over medium-high heat. Add the carrot ribbons, season with salt and pepper and cook, stirring, until slightly softened, 3-4 minutes. Transfer to a plate. Add another drizzle of oil to the pan and add the zucchini. Season with salt and pepper and cook until browned and tender, 3-5 minutes per side. Transfer to the plate with the carrots.
5. Add another drizzle of oil to the same pan. Add the ground pork, ginger and garlic. Cook, breaking up the meat, until browned and cooked through, 4-5 minutes. Add the remaining soy sauce and cook, stirring, until the liquid mostly evaporates, 1-2 minutes. Season with salt and pepper.
6. Fluff the rice with a fork and season with salt and pepper. Divide the rice among bowls. Top with the pork, carrots and zucchini. Add the pickled scallion whites along with some of the pickling liquid. Drizzle with the sesame-sriracha sauce and add more sriracha if desired. Garnish with the scallion greens and serve immediately.

Recipe Tips

FAQ

Can I use a different protein instead of pork?

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

What can I substitute for sriracha?

Use gochujang (Korean chili paste) or any hot sauce of your choice. Start with less and adjust to taste.

Is this recipe gluten-free?

It can be if you use tamari or coconut aminos instead of soy sauce. Check that your sriracha is gluten-free as well.