Pork & Zucchini Bibimbap

🥘 Ingredients

• black pepper
  1 tsp
• carrot
  12 oz
• cooking oil
  1 tbsp
• garlic
  2 clove
• ginger
  2 thumb
• gochujang sauce
  1 oz
• ground pork
  20 oz
• jasmine rice
  1.5 c
• salt
  1 tsp
• scallions
  4 unit
• sesame oil
  2 tbsp
• soy sauce
  4 tbsp
• sugar
  2 tbsp
• white wine vinegar
  3.333 tbsp
• zucchini
  2 unit

🍳 Cookware

• small pot
• small bowl
• small bowl
• large pan

1. 

   1

   Step 1
2. 

   2

   In a small pot , combine jasmine 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.

   jasmine rice: 1.5 c, salt: 1 tsp
3. 

   3

   Step 2
4. 

   4

   Meanwhile, wash and dry produce. Trim and thinly slice scallions , separating whites from greens. Trim and peel carrot . 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 .

   scallions: 4 unit, carrot: 12 oz, zucchini: 2 unit, ginger: 2 thumb, garlic: 2 clove
5. 

   5

   Step 3
6. 

   6

   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.

   white wine vinegar: 3.333 tbsp
7. 7

   In a separate small bowl , combine sesame oil , gochujang sauce , half the soy sauce , and sugar . Stir until sugar has dissolved.

   sesame oil: 2 tbsp, gochujang sauce: 1 oz, soy sauce: 4 tbsp, sugar: 2 tbsp
8. 8

   Step 4
9. 9

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add carrots; season with salt and black pepper . Cook, stirring, until slightly softened, 3-4 minutes. Remove from pan and set aside.

   cooking oil: 1 tbsp, black pepper: 1 tsp
10. 10

    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.
11. 11

    Step 5
12. 12

    Heat a drizzle of oil in 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, 4-6 minutes.

    ground pork: 20 oz
13. 13

    Add remaining soy sauce and cook, stirring, until liquid has mostly evaporated, 1-2 minutes. Season with salt and pepper.
14. 14

    Step 6
15. 15

    Fluff rice with a fork and season with salt and pepper; divide between bowls.
16. 16

    Arrange pork and veggies over rice. Top with pickled scallion whites (and pickling liquid). Drizzle with sauce. Sprinkle with scallion greens and serve.