Pork and Veggie Bibimbap

Savory-sweet pork with zucchini, carrot ribbons, rice, pickled scallions, and a sesame-soy sauce.

Ingredients

• ¾ cup jasmine rice
• 2 scallions, whites and greens separated
• 6 oz carrots
• 1 zucchini
• 1 thumb ginger, minced
• 2 garlic cloves, minced
• 5 teaspoons white wine vinegar
• 1 tablespoon sesame oil
• 2 tablespoons soy sauce, divided
• 2 teaspoons sriracha, divided
• 1 tablespoon sugar
• 10 oz ground pork
• Vegetable oil
• Salt and black pepper

Instructions

1. Cook the rice with 1¼ cups water and a big pinch of salt in a small covered pot until tender, 15–18 minutes. Keep covered off the heat.
2. Prep the vegetables. Trim and thinly slice the scallions. Peel the carrots and shave them lengthwise into ribbons. Halve and thinly slice the zucchini. Mince the ginger and garlic.
3. Combine the scallion whites, vinegar, and a pinch of salt in a small bowl. In another bowl, stir together the sesame oil, half the soy sauce, up to half the sriracha, and the sugar until the sugar dissolves.
4. Heat oil in a large pan over medium-high heat. Cook the carrot ribbons with salt and pepper until slightly softened, 3–4 minutes. Remove them, add more oil, and cook the zucchini until browned and tender, 3–5 minutes per side. Set aside with the carrots.
5. Add another drizzle of oil to the pan. Cook the pork with the ginger and garlic, breaking it up, until browned and cooked through, 4–5 minutes. Add the remaining soy sauce and cook until mostly evaporated, 1–2 minutes. Season with salt and pepper.
6. Fluff the rice and divide it between bowls. Arrange the pork and vegetables on top. Add the pickled scallion whites and their liquid, drizzle with sauce and remaining sriracha, and finish with the scallion greens.