---
title: Pork and Veggie Bibimbap
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/pork-and-veggie-bibimbap-5e67d7511082fd2292725cfc
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: easy
allergens:
  - Soy
  - Wheat
tags:
  - Kid Friendly
rating: 4.5
rating_count: 43400
source_chef: Michelle Doll Olson
review_highlights:
  - theme: "Flavor"
    text: "Many loved the dish, praising its delicious and well-balanced flavors."
  - theme: "Ease of prep"
    text: "While tasty, several noted significant prep work."
nutrition:
  calories: 790
  protein: 30
  fat: 37
  saturated fat: 10
  carbohydrates: 78
  sugar: 14
  fiber: 4
  cholesterol: 95
  sodium: 1190
image: "https://images.recipes.furrysalamander.com/Pork%20Recipes/Ground%20Pork/pork-and-veggie-bibimbap.avif"
---
In a #small pot{}, combine @jasmine rice{1.5%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.

Wash and dry all produce. Trim and thinly slice @scallions{4%unit}, separating whites from greens. Trim and peel @carrots{12%oz}. Using a peeler, shave carrots lengthwise into ribbons, rotating as you go. Trim and halve @zucchini{2%unit} lengthwise; thinly slice crosswise into half-moons. Peel and mince @ginger{2%thumb}. Mince @garlic{4%clove}.

In a #small bowl{}, combine scallion whites, @white wine vinegar{10%tsp}, and a pinch of @salt{}. Set aside to marinate, stirring occasionally, until ready to serve. In a separate #small bowl{}, combine @sesame oil{2%tbsp}, half the @soy sauce{4%tbsp} (you'll use the rest later), @sugar{2%tbsp} (2 TBSP for 4 servings), and up to half the @sriracha{4%tsp} to taste. Stir until sugar has dissolved.

Heat a drizzle of @vegetable oil{1%tbsp} in a #large pan{} over medium-high heat. Add carrots; season with @pepper{} and @salt{}. 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.

Heat another drizzle of oil in same pan over medium-high heat. Add @ground pork{20%oz}, 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{}.

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.