---
title: Pork & Zucchini Bibimbap
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/pork-zucchini-bibimbap-64ad61f108c61453c499a90e
servings: 2
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: Medium
allergens:
  - Soy
  - Wheat
  - Sesame
tags:
  - Korean
  - Quick
  - Family Friendly
rating: 4.5
rating_count: 23900
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Many loved the delicious blend of flavors, though some found it too salty.
  - theme: Ease of prep
    text: Shaving carrots into ribbons was time-consuming; consider pre-cut options.
image: "https://images.recipes.furrysalamander.com/Bibimbap%20Recipes/pork-zucchini-bibimbap.avif"
---

@jasmine rice{1%cup}
@water{1¼%cups}
@salt{to%taste}
@white wine vinegar{1%tbsp}
@carrot{1%unit}
@cooking oil{2%tbsp}
@black pepper{to%taste}
@ground pork{10%oz}
@ginger{1%tsp}
@garlic{2%cloves}
@zucchini{1%unit}
@soy sauce{2%tbsp}
@gochujang sauce{1%tbsp}
@sugar{1%tsp}
@sesame oil{1%tsp}
@scallions{2%unit}

In a #small pot{}, combine jasmine rice, water, and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, ~{15%minutes}.

Meanwhile, wash and dry all produce.

In a #small bowl{}, combine scallion whites, white wine vinegar, and a pinch of salt. Set aside to pickle, stirring occasionally, until ready to serve.

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

Heat a drizzle of oil in the same pan over medium-high heat. Add ground pork, ginger, and garlic. Cook, breaking up meat into pieces, until pork is browned and cooked through, ~{5%minutes}.

Add zucchini to the pan and cook until tender, ~{3%minutes}. Stir in soy sauce, gochujang sauce, sugar, and sesame oil to create a savory sauce. Toss pork and zucchini in the sauce until evenly coated.

Fluff rice with a fork and season with salt and black pepper; divide between bowls. Top with the pork mixture, carrots, pickled scallions, and serve immediately.