---
title: "Pork, Mushroom & Carrot Bibimbap"
servings: 4
source:
  name: HelloFresh
  url: "https://www.hellofresh.com/recipes/pork-mushroom-carrot-bibimbap-5efb350fa169b168fb03500a"
prep time: 15 minutes
cook time: 15 minutes
time required: 30 minutes
difficulty: medium
allergens:
  - Soy
  - Wheat
  - Sesame
tags: []
rating: 4.5
rating_count: 6400
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Some found it delicious and restaurant-quality, while others felt it lacked authentic bibimbap taste.
  - theme: Ease of prep
    text: Consider cutting carrots instead of shaving for easier preparation and nice presentation.
nutrition:
  calories: 790
  protein: 31
  fat: 35
  "saturated fat": 10
  carbohydrates: 78
  sugar: 7
  fiber: 4
  cholesterol: 130
  sodium: 1610
  potassium: 560
  calcium: 50
  iron: 1.7
image: "https://images.recipes.furrysalamander.com/Bibimbap%20Recipes/pork-mushroom-carrot-bibimbap.avif"
---
![Step 1](step-1.jpg)
In a #small pot{}, combine @jasmine rice{1%cup}, @water{1¼%cup} (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](step-2.jpg)
While rice cooks, wash and dry all produce. Trim and thinly slice @scallions{2%unit}, separating whites from greens. Trim and peel @carrot{6%ounce}. Using a #peeler{}, shave carrots lengthwise into ribbons, rotating as you go. Trim and thinly slice @button mushrooms{8%ounce}. Peel and mince @ginger{1%thumb} and @garlic{2%clove}.

![Step 3](step-3.jpg)
In a #small bowl{}, combine scallion whites, @white wine vinegar{1%teaspoon}, and a pinch of salt. Set aside to pickle, stirring occasionally, until ready to serve. In a separate #small bowl{}, combine @sesame oil{1%tablespoon}, half the @soy sauce{2%tablespoon} (you'll use the rest later), 1 TBSP @sugar{1%tablespoon} (2 TBSP for 4 servings), and up to half the @sriracha{1%teaspoon} to taste. Stir until sugar has dissolved.

![Step 4](step-4.jpg)
Heat a drizzle of @oil{} in a #large pan{}, preferably nonstick, over medium-high heat. Add carrot ribbons; season with @black pepper{} and salt. Cook, stirring, until slightly softened, ~{3-4%minutes}. Remove from pan and set aside. Add mushrooms and another drizzle of oil to pan. Cook, stirring, until tender, ~{3-5%minutes}. Season with salt and pepper. Remove from pan and set aside with carrots.

![Step 5](step-5.jpg)
Heat another drizzle of oil in same #large pan{} over medium-high heat. Add @ground pork{10%ounce}, 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} more. Season with salt and pepper. Turn off heat.

![Step 6](step-6.jpg)
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.