Pork & Zucchini Bibimbap
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Pork & Zucchini Bibimbap

Pork & Zucchini Bibimbap

with Carrots & Pickled Scallions

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.


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

Total Time30 minutes
Prep Time10 minutes


serving amount

¾ cup

Jasmine Rice

2 unit


6 ounce


1 unit


1 thumb


1 clove


5 teaspoon

White Wine Vinegar

1 tablespoon

Sesame Oil

(Contains Sesame)

2 tablespoon

Soy Sauce

(Contains Soy, Wheat)

½ ounce

Gochujang Sauce

(Contains Soy, Wheat)

10 ounce

Ground Pork

Not included in your delivery



1 tablespoon


1 tablespoon

Cooking Oil


Nutrition Values

/ per serving
Calories850 kcal
Fat39 g
Saturated Fat10 g
Carbohydrate91 g
Sugar15 g
Dietary Fiber4 g
Protein31 g
Cholesterol95 mg
Sodium1270 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.


Small pot
Small Bowl
Large Pan


Cook Rice

• 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.

Make Pickles & Sauce

• In a small bowl, combine scallion whites, vinegar, and a pinch of salt. Set aside to pickle, stirring occasionally, until ready to serve. • In a separate small bowl, combine sesame oil, gochujang, half the soy sauce (you’ll use the rest later), and 1 TBSP sugar (2 TBSP for 4 servings). Stir until sugar has dissolved.

Cook Veggies

• 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.

Cook Pork

• 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.

Finish & Serve

• Fluff rice with a fork and season with salt and pepper; divide between bowls. • Arrange pork and veggies over rice. Top with pickled scallion whites (and pickling liquid). Drizzle with sauce. Sprinkle with scallion greens and serve.

Ground Pork is fully cooked when internal temperature reaches 160º.