Pork and Veggie Bibimbap

Pork and Veggie Bibimbap

with Zucchini, Carrot, and Jasmine Rice

Rated 3.6 / 4
Rate this recipe
Download the recipe
Read more

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

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

Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredients
serving amount

¾ cup

Jasmine Rice

2 unit

Scallions

2 unit

Carrot

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

(ContainsSoy)

10 ounce

Ground Pork

Not included in your delivery

1.5 tablespoon

Sugar

1 tablespoon

Vegetable Oil

Salt

Pepper

Nutrition Values/ per serving
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
Utensils
Peeler
Small Bowl
Large Pan
InstructionsPDF
Instructions
Cook Rice
Cook Rice
1

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.

Prep
Prep
2

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.

Pickle Scallions and Make Sauce
Pickle Scallions and Make Sauce
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 sriracha, 1 TBSP soy sauce, 1½ TBSP sugar, and 1 TBSP water until sugar has dissolved.

Cook Veggies
Cook Veggies
4

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.

Cook Pork
Cook Pork
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 browned, 4-5 minutes. Add remaining soy sauce and cook, tossing, until liquid has mostly evaporated, 1-2 minutes. Season with salt and pepper.

Serve
Serve
6

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.