Pork and Veggie Bibimbap

Name: Pork and Veggie Bibimbap with Zucchini, Carrot, and Jasmine Rice
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: ¾ cup Jasmine Rice; 2 unit Scallions; 2 unit Carrots; 1 unit Zucchini; 1 thumb Ginger; 2 clove Garlic; 5 teaspoon White Wine Vinegar; 1 tablespoon Sesame Oil; 2 teaspoon Sriracha; 2 tablespoon Soy Sauce; 10 ounce Ground Pork; 1.5 tablespoon Sugar; 1 tablespoon Vegetable Oil; Salt; Pepper

with Zucchini, Carrot, and Jasmine Rice

Recipe Development TeamPublished on October 12, 2018

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This dish takes its name from the Korean word for mixing rice. Which is exactly what you’re meant to do after serving it: put your rice in a bowl, add the toppings, and mix it all together so that those flavors and textures combine in a glorious mishmash. There are plenty of flavors and textures going on here, too, like sweet carrot, juicy zucchini, and pork tossed with garlic, ginger, and soy.

Tags:

Spicy

Allergens:

Soy

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

¾ cup

Jasmine Rice

2 unit

Scallions

2 unit

Carrots

1 unit

Zucchini

1 thumb

Ginger

2 clove

Garlic

5 teaspoon

White Wine Vinegar

1 tablespoon

Sesame Oil

2 teaspoon

Sriracha

2 tablespoon

Soy Sauce

(Contains: Soy, Wheat)

10 ounce

Ground Pork

Not included in your delivery

1.5 tablespoon

Sugar

1 tablespoon

Vegetable Oil

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)3431 kJ

Calories820 kcal

Fat38 g

Saturated Fat10 g

Carbohydrate86 g

Sugar17 g

Dietary Fiber4 g

Protein32 g

Cholesterol95 mg

Sodium770 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Peeler

•Small Bowl

•Large Pan

Instructions

Bring rice, 1¼ cups water, and a large pinch of salt to a boil in a small, lidded pot. Once boiling, cover and reduce heat to a gentle simmer. Cook until tender, 15-20 minutes. Keep covered until ready to serve.

Meanwhile, wash and dry all produce. Thinly slice scallions, keeping greens and whites separate. Peel carrots. Using same vegetable peeler, shave carrots lengthwise into ribbons. Halve zucchini lengthwise, then thinly slice crosswise into half moons. Peel and mince ginger. Mince garlic.

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 sriracha, 1 TBSP soy sauce, 1½ TBSP sugar, and 1 TBSP water until sugar has dissolved.

Heat a drizzle of oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add carrot ribbons; season with salt and pepper. Cook, tossing, 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, 2-3 minutes per side. Remove from pan and set aside with carrots.

Heat another drizzle of oil in same pan over medium-high heat. Add pork, ginger, and garlic. Cook, breaking up meat into pieces, until browned, 4-5 minutes. Add remaining soy sauce and cook, tossing, until liquid has mostly evaporated, 1-2 minutes. Season with salt and pepper.

Divide rice between bowls. Arrange pork and veggies on top. Top with pickled scallion whites (plus pickling liquid). Drizzle with sauce and remaining sriracha to taste. Sprinkle with scallion greens.