---
title: Pork & Veggie Bibimbap
source:
  name: HelloFresh
  url: "https://www.hellofresh.com/recipes/pork-veggie-bibimbap-621e7f2ffb705a38f51a2a16"
servings: 2
prep_time: "10 minutes"
cook_time: "20 minutes"
time_required: "30 minutes"
difficulty: Medium
allergens: [Soy, Wheat]
tags: [Korean, High-Protein, One-Pot, Quick-Prep]
rating: 4.5
rating_count: 6000
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Many loved the burst of flavors, comparing it to restaurant-quality food
  - theme: Prep
    text: Several noted prep took longer than expected, especially peeling carrots into ribbons
image: "https://images.recipes.furrysalamander.com/pork-veggie-bibimbap.avif"
---
In a #small pot{}, combine @jasmine rice{1½%cup}, @water{1¼%cup}, and a big pinch of @salt{1%tsp}. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender ~{18%minutes}. Keep covered off heat until ready to serve.

Meanwhile, wash and dry all produce. Trim and thinly slice @scallions{3%pcs}, separating whites from greens. Trim and peel @carrots{2%pcs}. Using a peeler, shave carrots lengthwise into ribbons, rotating as you go, until you get to the core; discard core. Trim and halve @zucchini{2%pcs} lengthwise; thinly slice crosswise into half-moons. Peel and mince @ginger{1%tbsp} and @garlic{3%cloves}.

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

Heat a drizzle of @cooking oil{2%tbsp} in a #large pan{} over medium-high heat. Add carrots; season with salt and @black pepper{1%tsp}. Cook, stirring, until slightly softened ~{4%minutes}. Remove from pan and set aside. Add another drizzle of cooking oil to pan. Add zucchini; season with salt and pepper. Cook until browned and tender ~{5%minutes} per side. Remove from pan and set aside with carrots.

Heat a drizzle of cooking oil in same pan over medium-high heat. Add @ground pork{8%oz}, ginger, and garlic. Cook, breaking up meat into pieces, until pork is browned and cooked through ~{5%minutes}. Add remaining soy sauce and cook, stirring, until liquid has mostly evaporated ~{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 on top. Top with pickled scallion whites (and pickling liquid). Drizzle with sauce and remaining sriracha to taste. Sprinkle with scallion greens and serve.