Turkey & 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
10 ounce
Ground Turkey
6 ounce
Carrot
1 unit
Zucchini
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
5 teaspoon
White Wine Vinegar
1 tablespoon
Sesame Oil
(Contains: Sesame)
1 clove
Garlic
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
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.
Cook through this step as instructed, swapping in turkey or beef for pork.
• 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 Turkey is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The ginger, garlic, and gochujang sauce deliver bold, well-balanced flavor; some found the sesame oil or soy sauce too strong, so adjust both to taste 🍲.
- Ease of prep: The recipe is manageable but more time-consuming than the card suggests — shaving carrot ribbons in particular adds significant prep time.
- Suggestions: Add a fried egg on top for a more authentic bibimbap experience; reduce sesame oil if you find it overpowering, and consider thinly slicing carrots instead of ribboning them.
- Leftovers: Leftovers reheated well the next day, with several reviewers noting the flavors actually improved overnight.
- Customization: Chicken and turkey both work well as swaps for pork; adding extra vegetables like mushrooms, red bell pepper, or squash rounds out the bowl nicely.
Reviews from our home cooks
This was SO GOOD. I love bibimbap, and this did not disappoint. The chicken was pleasantly packed with ginger flavor. My five-year-old has never loved carrots so much. The pickled scallions and sesame oil/gochujang sauce brought an authentic punch of flavor that was enjoyed by the whole family.
Forget ribboning the carrots and this was great - they cooled too much while other things cooked. I used one packet of siracha in the sesame oil sauce for really good flavor/spice. I would totally make this again.
I really loved this dish - it was simple and so flavorful and I will definitely try to recreate. We made it with diced chicken and I would choose that again.
Family loved it. I thinly sliced the carrot instead of spiral it worked great. Spiral slicing was taking way too long.
This was good. It took way longer to make than what the recipe card estimated. I don't think it was necessary spending the time to do the carrot ribbons and it would have been really good with some cilantro on top.
The carrots were outstanding and the chicken bibimbap was delicious! Glad I tried something new!
I liked this a lot. The ginger and pickled scallions were a delicious addition.
Delicious probably one of my new favorites with the carrot ribbons. I really enjoyed the meal.
The taste was delicious. But the carrots provided were soft and squishy. Fortunately, we had carrots in the house and could make the substitution.
Absolutely delicious, but this was not a quick-prep meal in any way. It took well over an hour to prep, cook and plate.
