Pork and Veggie Bibimbap

Name: Pork and Veggie Bibimbap
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian, Korean
Ingredients: ¾ cupJasmine Rice; 2 Scallions; 6 ounce Carrots; 1 Zucchini; 1 thumb Ginger; 2 clove Garlic; 5 teaspoonWhite Wine Vinegar; 1 tablespoonSesame Oil; 2 teaspoon Sriracha; 2 tablespoonSoy Sauce(ContainsWheat, Soy); 10 ounceGround Pork; 1 tablespoon Sugar; 1 tablespoonVegetable Oil; Salt; Pepper

6 steps

Prep:10minCook:20min

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, mighty mushrooms, and pork tossed with garlic, ginger, and soy sauce.

Updated at: Thu, 17 Aug 2023 12:50:06 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories837 kcal (42%)

Total Fat42.8 g (61%)

Carbs79.5 g (31%)

Sugars14.1 g (16%)

Protein33.3 g (67%)

Sodium1576.3 mg (79%)

Fiber5 g (18%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

¾ cupjasmine rice

2scallions

6 ouncecarrots

1zucchini

1 thumbginger

2clove garlic

5 teaspoonwhite wine vinegar

1 tablespoonsesame oil

2 teaspoonsriracha

2 tablespoonsoy sauce

contains wheat, soy

10 ounceground pork

1 tablespoonsugar

1 tablespoonvegetable oil

salt

pepper

Instructions

Step 1

In a small pot, combine rice, 1¼ cups water (2¼ 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.

Step 2

Meanwhile, wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Trim and peel carrots. Using a peeler, shave carrots lengthwise into ribbons, rotating as you go. Trim and halve zucchini lengthwise; thinly slice crosswise into half-moons. Peel and mince ginger. Mince garlic.

Step 3

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 soy sauce (you’ll use the rest later), 1 TBSP sugar (2 TBSP for 4 servings), and up to half the sriracha to taste. Stir until sugar has dissolved.

Step 4

Heat a drizzle of oil in a large, preferably nonstick, pan over mediumhigh heat. Add carrots; season with salt and pepper. Cook, stirring, 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, 3-5 minutes per side. Remove from pan and set aside with carrots.

Step 5

Heat another drizzle of oil in same pan over medium-high heat. Add pork, ginger, and garlic. Cook, breaking up meat into pieces, until pork is browned and cooked through, 4-6 minutes. Add remaining soy sauce and cook, stirring, until liquid has mostly evaporated, 1-2 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 on top. Top with pickled scallion whites (and pickling liquid). Drizzle with sauce and remaining sriracha to taste. Sprinkle with scallion greens and serve.