Pork & Zucchini Bibimbap

🥘 Ingredients

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

🍳 Cookware

• small pot
• small bowl
• large pan

1. 

   1

   jasmine rice water salt white wine vinegar carrot cooking oil black pepper ground pork ginger garlic zucchini soy sauce gochujang sauce sugar sesame oil scallions

   jasmine rice: 1 c, 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
2. 

   2

   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 .
3. 

   3

   Meanwhile, wash and dry all produce.
4. 

   4

   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.
5. 

   5

   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.
6. 

   6

   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 .
7. 7

   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.
8. 8

   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.