Pork Bibimbap

10 Ingredients

Number of servings

6tablespoons gochujang
4tablespoons honey
8tablespoons sesame oil, divided
250grams pork, thinly sliced
150grams spinach, blanched and squeezed
1 pinch salt
150grams beansprouts, blanched and squeezed
1 carrot, peeled and sliced into thin strips
700grams cooked rice, makes 4 servings
80grams kimchi, finely chopped

Description

Korean bibimbap may look complicated but it's just a matter of preparing the simple vegetable side dishes called "ban chan" in advance.

You may substitute or add more vegetables this dish. Stir fry them individually like the carrot strips. You may stir fry thinly sliced mushrooms, eggplants, zucchini, capsicum, sweet potatoes, etc.

Method

Step 1 of 4

Make the gochujang sauce by mixing the gochujang, honey and 1 tbs of sesame oil. Marinade the pork with 2 tbs of the prepared sauce. Set aside.

Step 2 of 4

Make the seasoned vegetables: In a small bowl, mix the spinach with 1 teaspoon of sesame oil and season with salt to taste. Set aside. Prepare the beansprouts in the same manner. Heat a tablespoon of sesame oil in the pan and stir fry the carrots until soft, about 2 minutes. Season with salt. Set aside.

Step 3 of 4

Make the stir-fried elements: Heat a tablespoon of sesame oil in the pan and stir fry the carrots until soft about 2 minutes. Season with salt. Set aside. In the same pan, heat another tablespoon of oil and stir fry the marinated meat for about 5-8 minutes.

Step 4 of 4

To assemble: Put a portion of cooked rice at the bottom of the bowl and top it with 2 tablespoon each of the chopped kimchi, seasoned beansprouts, seasoned spinach, stir fried carrots, stir-fried pork and prepared gochujang sauce. You may also top with a runny sunny-side up egg, crumbled korean laver or toasted sesame seeds, if desired.