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 tender ground pork seasoned with garlic, ginger and soy sauce, alongside sautéed zucchini and sweet carrot ribbons. A tangy pickled scallion garnish and a spicy-sweet sesame sauce tie everything together, creating a harmonious bowl of textures and flavors.

Perfect for a weeknight dinner, this recipe is both satisfying and customizable. You can adjust the heat level by adding more or less sriracha and the toppings can be swapped based on what you have on hand. The key is to mix everything together just before eating, ensuring every bite is a delicious mishmash of savory, sweet and spicy.

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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 to a low simmer. Cook 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, rotating as you go. Trim and halve zucchini lengthwise; thinly 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, until ready to serve. In a separate small bowl, combine sesame oil, half the soy sauce, 1 TBSP sugar and up to half the sriracha to taste. Stir until sugar has dissolved.
4. Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add carrots; 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 from pan and set aside with carrots.
5. Heat another drizzle of oil in same pan over medium-high heat. Add pork, ginger and garlic. Cook, breaking up meat into pieces, until pork is browned and cooked through, 4-6 minutes. Add remaining soy sauce and cook, stirring, until liquid has mostly evaporated, 1-2 minutes. Season with salt and pepper.
6. Fluff rice with a fork and season with salt and pepper; divide between bowls. Arrange pork and veggies on top. Top with pickled scallion whites (and pickling liquid). Drizzle with sauce and remaining sriracha to taste. Sprinkle with scallion greens and serve.

Recipe Tips

FAQ

Can I use brown rice instead of jasmine rice?

Yes, but you’ll need to adjust the cooking time and water ratio according to the package instructions.

How do I store leftovers?

Store the rice, pork and veggies separately in airtight containers in the refrigerator for up to 3 days. Reheat before serving.

Is this recipe gluten-free?

The soy sauce contains wheat, so it is not gluten-free. Use tamari or coconut aminos as a substitute.