Pork and Veggie Bibimbap
with Zucchini, Carrot, and Jasmine Rice
This dish takes its name from the Korean word for mixing rice. Which is exactly what you’re meant to do after serving it: put your rice in a bowl, add the toppings, and mix it all together so that those flavors and textures combine in a glorious mishmash. There are plenty of flavors and textures going on here, too, like sweet carrot, juicy zucchini, and pork tossed with garlic, ginger, and soy.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
¾ cup
Jasmine Rice
2 unit
Scallions
2 unit
Carrots
1 unit
Zucchini
1 thumb
Ginger
2 clove
Garlic
5 teaspoon
White Wine Vinegar
1 tablespoon
Sesame Oil
2 teaspoon
Sriracha
2 tablespoon
Soy Sauce
(Contains Soy, Wheat)
10 ounce
Ground Pork
Not included in your delivery
1.5 tablespoon
Sugar
1 tablespoon
Vegetable Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
Bring rice, 1¼ cups water, and a large pinch of salt to a boil in a small, lidded pot. Once boiling, cover and reduce heat to a gentle simmer. Cook until tender, 15-20 minutes. Keep covered until ready to serve.
Meanwhile, wash and dry all produce. Thinly slice scallions, keeping greens and whites separate. Peel carrots. Using same vegetable peeler, shave carrots lengthwise into ribbons. Halve zucchini lengthwise, then thinly slice crosswise into half moons. Peel and mince ginger. Mince garlic.
In a small bowl, combine scallion whites, vinegar, and a pinch of salt. Set aside to marinate, stirring occasionally, until ready to serve. In a separate small bowl, combine sesame oil, half the sriracha, 1 TBSP soy sauce, 1½ TBSP sugar, and 1 TBSP water until sugar has dissolved.
Heat a drizzle of oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add carrot ribbons; season with salt and pepper. Cook, tossing, until slightly softened, 3-4 minutes. Remove from pan and set aside. Add another drizzle of oil to pan. Add zucchini; season with salt and pepper. Cook until browned and tender, 2-3 minutes per side. Remove from pan and set aside with carrots.
Heat another drizzle of oil in same pan over medium-high heat. Add pork, ginger, and garlic. Cook, breaking up meat into pieces, until browned, 4-5 minutes. Add remaining soy sauce and cook, tossing, until liquid has mostly evaporated, 1-2 minutes. Season with salt and pepper.
Divide rice between bowls. Arrange pork and veggies on top. Top with pickled scallion whites (plus pickling liquid). Drizzle with sauce and remaining sriracha to taste. Sprinkle with scallion greens.
