Bibimbap a la hello fresh

“The term bibim means “mixing” and bap is cooked rice. It is served as a bowl of warm white rice topped with namul (sautéed or blanched seasoned vegetables) and gochujang (chili pepper paste). Egg and sliced meat (usually beef) are common additions, stirred together thoroughly just before eating.” - wikipedia so basically: cooked rice, seasoned and cooked vegetables, and gochujang. we’ll make a mixture, not sure if that would count. source: Hello Fresh


  • 1.5 cups jasmine rice

  • 4x scallions

  • 12oz carrots

  • 2x zucchini

  • 2 “thumbs” ginger

  • 2 cloves garlic

  • 10tsp white wine vinegar

  • 2 tbsp sesame oil

  • 4 tbsp soy sauce

  • 4 tsp sriracha

  • 20oz ground pork

  • 2tbsp sugar

  • 1tbsp cooking oil

  • salt n pepper


  • cook rice. In a small pot, combine rice, 2.5 cups water, pinch of salt. Bring to a boil, cover, reduce to low simmer. cook until tender, 15-18 minutes. Keep covered until ready.

  • meanwhile, wash and dry produce.

  • trim and thinly slice scallions, separating whites from greens. Trim and peel carrots. Using the peeler, shave carrots lengthwise into ribbons, rotating as you go. discard core.

  • trim and halve zucchini lengthwise; thinly slice crosswise into half-moons.

  • peel and mince ginger and garlic.

  • in a small bowl, combine scallion whites, vinegar, and a pinch of salt. Set aside to pickle, stirring occasionally, until ready to serve.

  • in a separate small bowl, combine sesame oil, half the soy sauce, the sugar, and half the sriracha. Stir until sugar has dissolved.

  • heat a drizzle of oil in a wok over medium-high heat. Add carrots, season with salt and pepper. Cook, stirring, until slightly softened, 3-4 minutes.

  • remove carrots, repeat with zucchini.

  • remove zucchini, add oil, add pork, ginger, and garlic. brown the meat and cook through, 4-6 minutes.

  • add remaining soy sauce. Cook, stirring, until liquid has mostly reduced, 1-2 minutes. Season with salt and pepper.

  • fluff rice, season with salt and pepper, divide among bowls. arrange pork, carrots, zucchini in separate sections on top. spread pickled scallion whites on top, then remaining pickling liquid on top. Drizzle with all remaining sauces. Sprinkle with scallion greens.