Pork & Zucchini Bibimbap

Updated at: Thu, 17 Aug 2023 03:27:52 GMT

Step 1

In a small pot, combine rice ans water and a big pinch of salt. Bring to a boil, then cover and reduce heat to a low simmer. Cook until rice is tender 15 to 18 minutes. Keep covered off heat until ready to serve.

Step 2

Wash produce. Trim and thinly slice green onion, separating whites from greens. Trim and peel carrots. Using a peeler, shave carrots lengthwise into ribbons, rotating as you go until you get to the core; discard core. Trim and half zucchini lengthwise; thinly slice crosswise into half moons. Peel and mince ginger and garlic.

Step 3

In a small bowl, combine green onions (whites) and vinegar and a pinch of salt. Set aside to pickle, stirring occasionally, until ready to serve. In a separate small bowl combine sesame oil, gochujang, and half soy sauce (you will use the other half later) and sugar. Stir until sugar is dissolved.

Step 4

Heat a drizzle of oil in a large preferably nonstick, pan over medium-high heat. Add carrots, season with salt and pepper. Cook, stirring until slightly soften. 3 to 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, 3 to 5 minutes. Remove from pan and set aside with carrots.

Step 5

Heat a drizzle of oil in same pan over medium-high heat. Add pork (or chicken, or beef) ginger and garlic. Cook, breaking up meat into pieces, until pork is browned and cooked through 4 to 6 minutes. Add remaining soy sauce and cook, stirring, until liquid has mostly evaporated, 1 to 2 minutes. Season with salt and pepper.

Step 6

Fluff rice with a fork and season with salt and pepper; divide between bowls. Arrange pork and veggies over rice. Top with the pickled green onions (and pickled liquid). Drizzle with sauce and sprinkle with green onions (greens) and serve.

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