Pork & Zucchini Bibimbap
with Carrots & Pickled Scallions
- Soy
- Wheat
- Sesame
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
6 ounce
Carrot
1 unit
Zucchini
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
5 teaspoon
White Wine Vinegar
1 clove
Garlic
1 tablespoon
Sesame Oil
(Contains: Sesame)
10 ounce
Ground Pork
2 unit
Scallions
¾ cup
Jasmine Rice
1 thumb
Ginger
½ ounce
Gochujang Sauce
(Contains: Soy, Wheat)
Not included in your delivery
1 tablespoon (tbsp)
Sugar
1 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black 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 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.
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 over rice. Top with pickled scallion whites (and pickling liquid). Drizzle with sauce. Sprinkle with scallion greens and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the vibrant, complex flavors; some found it a bit salty or vinegary and suggested adjusting to taste 🍲.
- Ease of prep: Peeling carrots into ribbons was time-consuming for some; consider slicing or shredding instead for quicker prep.
- Suggestions: Add a fried egg on top for extra richness; try pickling the carrots too for more tangy flavor.
- Portions: Some felt the rice or meat portions were small; consider adding extra veggies or protein if needed.
- Leftovers: Several mentioned it reheated well the next day, with flavors melding nicely.
Reviews from our home cooks
A favorite thanks for the bigger zucchini and carrot. Pickling the scallions adds so much more flavor
No one in this house likes pickled vegetables, so we just cooked the scallions with the pork instead, and it was good. It was fun learning to ribbon a carrot. It was stressful finding space to set aside the prepared carrots & zucchini without dirtying extra plates.
My favorite restaurant and only one in our area that served bibimbap closed. :( I wasn't sure how this recipe would fare since it was made with pork. It was fantastic! And as good as the restaurant's. I will order this again!!
This was fantastic, made even easier because I have a vegetable "zoodler" which I used to make the carrots into ribbons. The flavors were awesome, and we served it bibimbap style, and let everyone put the toppings they liked on their rice
Such delicious flavors... the tang of vinegar picked scallions, the spicy heat, the sweetness of carrots... amazingly simple recipe but mouthwatering good!
The flavors, textures, etc. don't work well together - with carrots being cold - would be better pickled with the scallions. Far too much sesame oil. An egg would have added the richness and "sauce" that was needed to cut the saltiness of the sauce.
This is one I really liked - the two sauces over the ground pork, shaved carrots and zucchini - excellent. I did need to watch the baking a little more carefully - so I wouldn't over cook the vegetables
This was just a delightful dish! I've never eaten bibimbap before. Loved the inclusion of zucchini. It's a vegetable we don't eat enough of.
I loved the pickled green onions and the crunch of the carrots. My only complaint is that it felt like the pork portion was small compared to the past and it wasn't enough for two servings.
Delicious. I pickled the carrots as well as the scallions and it was great.
