Korean-Inspired Pork Bibimbap Bowls with Zucchini and Carrot

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, sweet carrot ribbons and a quick-pickled scallion garnish, all drizzled with a homemade gochujang-style sauce. The beauty of bibimbap is in the mixing-stir everything together to create a harmonious blend of flavors and textures in every bite.

This recipe is perfect for a weeknight dinner when you want something satisfying and full of flavor. With simple ingredients and straightforward steps, you can enjoy restaurant-quality bibimbap at home. Feel free to adjust the spiciness to your liking by adding more or less sriracha.

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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

1.5 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 jasmine rice, 1¼ cups water and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender, 15-20 minutes. Keep covered until ready to serve.
2. While rice cooks, prepare the vegetables. Thinly slice scallions, separating white and green parts. Peel carrots and use a vegetable peeler to shave them into ribbons. Halve zucchini lengthwise, then slice crosswise into half-moons. Peel and mince ginger. Mince garlic.
3. In a small bowl, combine scallion whites, white wine vinegar and a pinch of salt. Set aside to quick-pickle, stirring occasionally. In another small bowl, whisk together sesame oil, half the sriracha, 1 tablespoon soy sauce, sugar and 1 tablespoon water until sugar dissolves.
4. Heat a drizzle of vegetable oil in a large nonstick skillet over medium-high heat. Add carrot ribbons, season with salt and pepper and cook, tossing, until slightly softened, 3-4 minutes. Transfer to a plate. Add another drizzle of oil to the skillet. Add zucchini, season with salt and pepper and cook until browned and tender, 2-3 minutes per side. Transfer to the plate with carrots.
5. Add another drizzle of oil to the skillet. Add ground pork, ginger and garlic. Cook, breaking up the meat, until browned, 4-5 minutes. Add remaining 1 tablespoon soy sauce and cook, stirring, until liquid mostly evaporates, 1-2 minutes. Season with salt and pepper.
6. Divide rice among bowls. Top with pork, carrots and zucchini. Add pickled scallion whites along with some pickling liquid. Drizzle with the prepared sauce and remaining sriracha to taste. Garnish with scallion greens.

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 white wine vinegar?

Rice vinegar or apple cider vinegar are good substitutes for the pickled scallions.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat before serving.