Korean Pork and Zucchini Bibimbap Bowl with Pickled Scallions

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 tangy pickled scallions, all drizzled with a homemade gochujang sauce. The magic happens when you mix everything together, creating a harmonious blend of flavors and textures in every bite.

This recipe is perfect for a quick weeknight dinner, offering a balance of protein, vegetables and carbs. The pickled scallions add a bright, acidic note that cuts through the richness of the pork, while the gochujang sauce brings a subtle heat and depth. Feel free to customize with your favorite veggies or add a fried egg on top for extra indulgence.

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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

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

0.5 ounce Gochujang SauceView 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 Cooking OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine the jasmine rice, 1 1/4 cups of water (or 2 1/2 cups for 4 servings) and a big pinch of salt. Bring to a boil, then cover and reduce the heat to a low simmer. Cook until the rice is tender, 15-18 minutes. Keep covered off the heat until ready to serve.
2. Meanwhile, wash and dry the produce. Trim and thinly slice the scallions, separating the whites from the greens. Trim and peel the carrots. Using a peeler, shave the carrots lengthwise into ribbons, rotating as you go, until you reach the core; discard the core. Trim and halve the zucchini lengthwise, then thinly slice crosswise into half-moons. Peel and mince the ginger and garlic.
3. In a small bowl, combine the scallion whites, white wine vinegar and a pinch of salt. Set aside to pickle, stirring occasionally, until ready to serve. In another small bowl, combine the sesame oil, gochujang sauce, half of the soy sauce (reserve the rest) and 1 tablespoon of sugar (2 tablespoons for 4 servings). Stir until the sugar has dissolved.
4. Heat a drizzle of cooking oil in a large nonstick pan over medium-high heat. Add the carrot ribbons and season with salt and pepper. Cook, stirring, until slightly softened, 3-4 minutes. Remove from the pan and set aside. Add another drizzle of oil to the pan. Add the zucchini half-moons and season with salt and pepper. Cook until browned and tender, 3-5 minutes per side. Remove from the pan and set aside with the carrots.
5. Heat another drizzle of oil in the same pan over medium-high heat. Add the ground pork, minced ginger and minced garlic. Cook, breaking up the meat into pieces, until the pork is browned and cooked through, 4-6 minutes. Add the remaining soy sauce and cook, stirring, until the liquid has mostly evaporated, 1-2 minutes. Season with salt and pepper.
6. Fluff the rice with a fork and season with salt and pepper. Divide the rice between bowls. Arrange the pork and vegetables over the rice. Top with the pickled scallion whites (and a bit of the pickling liquid). Drizzle with the gochujang sauce. Sprinkle 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 would work well. Adjust cooking time as needed.

What can I substitute for gochujang?

You can use sriracha or another chili paste mixed with a bit of miso or soy sauce for a similar flavor.

How do I store leftovers?

Store components separately in the refrigerator for up to 3 days. Reheat in a microwave or pan and mix before serving.