Pork & Veggie Bibimbap
with Carrots & Pickled Scallions
- 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, tender zucchini, 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
1 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
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• In a small pot, combine rice, 1¼ cups water (2½ 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 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, until you get to the core; discard core. Trim and halve zucchini lengthwise; thinly slice crosswise into half-moons. Peel and mince ginger and 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 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.
• Heat a 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 burst of flavors, with some calling it a "flavor explosion" and comparing it to restaurant-quality food 🍲.
- Ease of prep: While tasty, several noted prep took longer than expected, especially peeling carrots into ribbons.
- Suggestions: Consider adding a fried egg on top; some recommend using gochujang instead of sriracha for more authentic Korean flavor.
- Portions: A few wanted more veggies, particularly zucchini; others found it filling with enough for leftovers.
- Texture: The variety of textures was appreciated; some suggested adding crunch with toasted sesame seeds.
Reviews from our home cooks
Such a great mix of flavors and textures. The thin carrot ribbons vs the zucchini moons, soft rice and savory pork mix. Really great! Nice touch with the pickled scallions. Might add sesame seeds for extra crunch next time.
I love learning new kitchen hacks like the pickled scallions and shaving the carrots. For some reason I season vegetables and not meat with chopped garlic and ginger. The pork was amazing with these additions!
We've been eating more veggies because of meals like this. The carrot and zucchini complement the sweetness of the pork and the sauce ties all the flavors together.
Taste was delicious but I wouldn't cook the rice first. I agree w/the prepping of veggies, pickling. Could cook pork, veggies & rice all the same time & then mix all together. I think you're trying to reduce a pan but I prefer cooking foods all the same time. But food was all fresh & delicious.
I haven't had much Korean food before, but we love Vietnamese, Japanese, and Chinese, so I figured let's be bold and top with the sauce and pickled scallions. Meal prepped with these so we had them for lunch. Absolutely amazing. The flavors were so well balanced--sweet, hot, acidic, savory... just lovely.
This is outstanding, enjoy the flavors of the rice bowl concept and this one hits the mark. Instead of shaving the carrots into ribbons, I cut them on the mandolin into long match-strips and pickled them separately. Would recommend adding a daikon radish to make this dish even more authentic. Extremely good flavors here.
The carrots prepared this way were great, and the squash and scallions were good, too, but this is not at all what I call Bi Bim Bap. The meat was relatively bland and the entire preparation was only vaguely Korean.
I had never really had zucchini prior to this recipe, and I must admit that pairing it with carrots, in this recipe, it was delicious! This recipe offered tangy, sweet, and spice!! It was very flavorful and surprisingly very easy to prepare!
So flavorful! I would recommend doing the directions a bit out of order - I did my rice, then meat, then veggies. Frying the veggies in the meat oil gave it a lot more flavor! We also paired this with a side of store-bought pork wontons - YUM!
I wasn't sure I would like this but it was delicious. The scallions pickled in white wine vinegar totally changed the flavor. Glad I tried it.
