---
title: Pork, Mushroom & Carrot Bibimbap
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/pork-mushroom-carrot-bibimbap-5efb350fa169b168fb03500a
servings: 2
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: Medium
allergens:
  - Soy
  - Wheat
  - Sesame
tags:
  - Korean
  - Quick
  - Rice
  - Stir-Fry
  - High Protein
rating: 4.5
rating_count: 6400
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Many found it delicious and restaurant-quality, though some noted it lacked authentic bibimbap taste
  - theme: Ease of prep
    text: Quick and simple to make, with suggestions to cut carrots instead of shaving for easier prep
image: "https://images.recipes.furrysalamander.com/Bibimbap%20Recipes/pork-mushroom-carrot-bibimbap.avif"
---
In a #small pot{}, combine @jasmine rice{1%cup}, 1¼ cups water, and a big pinch of @salt{to taste}. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender ~{15%minutes}. Keep covered off heat until ready to serve.

While rice cooks, wash and dry all produce. Trim and thinly slice @scallions{2%pieces}, separating whites from greens. Trim and peel @carrot{1%large}. Using a peeler, shave carrots lengthwise into ribbons, rotating as you go. Trim and thinly slice @button mushrooms{8%oz}. Peel and mince @garlic{2%cloves} and fresh ginger.

In a #small bowl{}, combine scallion whites, @white wine vinegar{2%tbsp}, and a pinch of salt. Set aside to pickle, stirring occasionally, until ready to serve. In a separate small bowl, combine @sesame oil{2%tbsp}, half the @soy sauce{3%tbsp}, 1 tablespoon sugar, and up to half the @sriracha{1%tbsp} to taste. Stir until sugar has dissolved.

Heat a drizzle of oil in a #large pan{} over medium-high heat. Add carrot ribbons; season with salt and pepper. Cook, stirring, until slightly softened ~{3%minutes}. Remove from pan and set aside. Add mushrooms and another drizzle of oil to pan. Cook, stirring, until tender ~{3%minutes}. Season with salt and pepper. Remove from pan and set aside with carrots.

Heat another drizzle of oil in same pan over medium-high heat. Add @ground pork{12%oz}, ginger, and garlic. Cook, breaking up meat into pieces, until pork is browned and cooked through ~{4%minutes}. Add remaining soy sauce and cook, stirring, until liquid has mostly evaporated ~{1%minute}. Season with salt and pepper. Turn off heat.

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.