Pork and Veggie Bibimbap
with Zucchini, Carrots & Jasmine Rice
- Soy
- Wheat
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, mighty mushrooms, and pork tossed with garlic, ginger, and soy sauce.
Ingredients
¾ cup
Jasmine Rice
2 unit
Scallions
6 ounce
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 tablespoon
Sugar
1 tablespoon
Vegetable Oil
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), 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.
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.
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 (you’ll use the rest later), 1 TBSP sugar (2 TBSP for 4 servings), and up to half the sriracha to taste. Stir until sugar has dissolved.
Heat a drizzle of oil in a large, preferably nonstick, pan over mediumhigh 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.
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.
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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the dish, praising its delicious and well-balanced flavors. Some found it spicy and flavorful, exactly to their liking 🌶️.
- Ease of prep: While tasty, several noted significant prep work, especially when recreating the recipe outside of HelloFresh.
- Suggestions: Consider adding mushrooms for extra flavor. Some enjoyed substituting pork tenderloin or adding peas for variety.
- Leftovers: This dish makes great work lunches; it's easy to transport and reheats well.
- Versatility: Customers appreciate how well this recipe adapts to home cooking, even without HelloFresh ingredients.
Reviews from our home cooks
My husband & I absolutely LOVED this recipe!! The flavor combinations are superb and it's really easy to make outside of HelloFresh!! I've made it a few times without receiving the recipe & ingredients in a HF Box and it was just as delicious as the first time I made it!! It's PHENOMENAL with Pork Tenderloin, too!!
Flavorful and spicy. exactly how I like it. Carrots that came with the kit were soft and brown. I could not use them. The ginger was dried so bad I could only use a chunk of it. Otherwise it was good.
Terrific seasoning and balance of veggie & meat - delicious!
A lot of prep work, especially when you are doing this again, but not from the box.
Delicious! I love these kind of bowls for work lunches. Easy to transport and reheat.
I love this recipe. I love it even more with mushrooms!
The old one had mushrooms and shallots and hoisin sauce. This one didn't have any of those and replaced thur shallots with green onion.
Of the bibimbap recipes it tastes like the second best recipe. Its just a personal preference that its more filling than the egg version but less tasty than the Korean beef version.
Very tasty! The favorite of the three sent for the week.
LOVE LOVE LOVE the Biddie-Map-Map recipes!! ( my name for these dishes)
