---
title: "Pork & Zucchini Bibimbap"
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/pork-zucchini-bibimbap-64ad61f108c61453c499a90e
time required: 30 minutes
difficulty: medium
allergens:
  - Soy
  - Wheat
  - Sesame
tags: []
rating: 4.5
rating_count: 23900
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: "Many loved the delicious blend of flavors, though some found it too salty or lacking depth."
  - theme: Ease of prep
    text: "Shaving carrots into ribbons was time-consuming for many; consider offering pre-cut options."
nutrition:
  calories: 880
  protein: 31
  fat: 42
  saturated fat: 11
  carbohydrates: 86
  sugar: 15
  fiber: 4
  cholesterol: 130
  sodium: 1470
  potassium: 700
  calcium: 70
  iron: 1.9
image: "https://images.recipes.furrysalamander.com/Bibimbap%20Recipes/pork-zucchini-bibimbap.avif"
---

Step 1

In a #small pot{}, combine @jasmine rice{1.5%cup}, 1¼ cups water (2½ cups for 4 servings), and a big pinch of @salt{1%tsp}. 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 produce. Trim and thinly slice @scallions{4%unit}, separating whites from greens. Trim and peel @carrot{12%ounce}. Using a peeler, shave carrots lengthwise into ribbons, rotating as you go, until you get to the core; discard core. Trim and halve @zucchini{2%unit} lengthwise; thinly slice crosswise into half-moons. Peel and mince @ginger{2%thumb} and @garlic{2%clove}.

Step 3

In a #small bowl{}, combine scallion whites, @white wine vinegar{10%tsp}, and a pinch of salt. Set aside to pickle, stirring occasionally, until ready to serve.

In a separate #small bowl{}, combine @sesame oil{2%tbsp}, @gochujang sauce{1%ounce}, half the @soy sauce{4%tbsp}, and @sugar{2%tbsp}. Stir until sugar has dissolved.

Step 4

Heat a drizzle of @cooking oil{1%tbsp} in a #large pan{} over medium-high heat. Add carrots; season with salt and @black pepper{1%tsp}. 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 a drizzle of oil in same pan over medium-high heat. Add @ground pork{20%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. 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 pickled scallion whites (and pickling liquid). Drizzle with sauce. Sprinkle with scallion greens and serve.