Spicy Pork Bibimbap

Spicy pork bibimbap

About this recipe:

Bibimbap is a traditional Korean dish – which translates to mixed rice (bibim=mixed and bap=rice). This dish has a tonne of vegetables, so it’s super healthy. The majority of the time cooking this dish is spent on the vegetables, so make sure they really shine in this dish. Traditionally, this dish is made with white rice, but to make it even healthier, I use brown rice. You can add or remove any of the ingredients at your leisure.

There are two variations of this dish, one variation is made in a stone bowl. When I eat out at a Korean restaurant, I will always opt for the stone bowl option. The stone bowl is heated so your food is essentially still cooking and sizzling. Your rice becomes nice and crunchy. When you have a stone bowl bibimbap, it is served with a raw egg yolk, which you then mix. The heat of the stone bowl will then cook the egg. The other variation when making Bibimbap is how I have made it in this recipe, in a normal bowl with a fried egg instead of a raw yolk.

Spicy Pork Bibimbap

Spicy Pork Bibimbap, if you love Korean food like me, you will love this recipe!
Prep Time 1 hour
Cook Time 1 day 6 hours
Servings 5


  • 3 cups brown rice
  • 1 cup Kimchi **optional
  • 5 egg **optional

Spicy Pork

  • 500 g pork
  • 2 tbsp gochujang
  • 1 tbsp sugar
  • 1 tbsp soy sauce
  • 1 large garlic

Bean Sprouts

  • 250 g fresh bean sprouts
  • 1 large garlic clove
  • 1 large spring onion
  • drizzle of sesame oil
  • 1 tsp sesame seeds


  • 100 g fresh spinach
  • 1 tsp sesame seeds
  • drizzle of sesame oil
  • 1 clove garlic


  • 1 large onion
  • 1 tbsp soy sauce
  • 1 tsp sesame oil

Shitake Mushrooms

  • 100 g shitake mushrooms
  • 1 tsp sesame oil
  • 1 tbsp soy sause
  • 1 clove garlic


  • 2-3 large carrots
  • 1 tsp sesame oil
  • salt


  • 1 zucchini
  • 1 clove of garlic
  • 1 tsp sesame oil
  • salt

Gochujang sauce

  • 2 tbsp gochujang
  • 1 tsp sesame oil
  • 1 tsp sesame seeds
  • 1 tbsp thinly slice spring onion
  • 2 tbsp water
  • 2 cloves garlic
  • 1 tbsp sesame oil
  • 1 tbsp sugar


  • Start preparing all your vegetables. Wash and slice all your vegetables. All vegetables should be thinly sliced. Achieve this by using a mandolin slicer, which will halve the prep time. Prep all ingredients in separate bowls, when we serve our bibimbap we want all the vegetables to be separate.
  • Thinly slice your pork and then add the gochujang, garlic, sugar and soy sauce. Mix everything together then set aside in a bowl to marinate.
  • Put your rice on to cook, I use a rice cooker. Cook rice according to instructions on the packet.
  • Roughly chop up your kimchi and set aside in a bowl. (optional)
  • Start cooking all your vegetable components.
  • After you have finished all your vegetable components, it's time to start cooking the spicy pork. In a pan, add some oil and cook your pork. Once cooked, remove from the pan and sprinkle with sesame seeds.
  • Now that the vegetables and meat are ready, we need to cook the eggs. In a pan cook the eggs sunny side up.
  • Remove eggs and set aside until needed.
  • Make your Gochujang sauce, in a small bowl or jar add all sauce ingredients together and mix well. If you think your sauce is too thick, add some water to thin it out.
  • Start dividing the rice into bowls, once you have added the rice you can then start building your bibimbap.
  • Over the rice, start adding small portions of all the vegetables into the bowls, making sure that they don't overlap and you can clearly see each vegetable and all it's glory. Add some spicy pork to the top of the bowl, then your egg.
  • Sprinkle with sesame seeds and some gochujang sauce.

1. Bean Sprouts

  • Boil some water in a medium sized pot, we will use this to blanch our bean sprouts. I like mine with a bit of a crunch, so, I blanched them for 1 minute. If you like them softer, blanch up to 2 minutes.
  • Remove from the water then strain well. Add to a bowl, then combine with minced garlic, thinly sliced spring onions and sesame oil.
  • Set aside until needed.

2. Spinach

  • In a large pan add in your spinach, minced garlic and cook until the spinach slightly wilts.
  • Remove from pan and add in the sesame oil and seeds, mix well and then set aside.

3. Onions

  • In the same pan add a drizzle of sesame oil and add the thinly sliced onions.
  • Add in the soy sauce and continue cooking until the onions are translucent.
  • Remove the onions from the pan and set aside in a bowl.

4. Carrots

  • In the same pan add another drizzle of sesame oil and sautè your julienned carrots.
  • Add the salt and continue cooking for around 2 minutes. I like my carrots to have a bit of a crunch. If you like them softer, cook for 3-4 minutes.
  • Transfer carrots into a bowl and set aside.

5. Zucchini

  • In the same pan add some sesame oil and add the julienned zucchini.
  • Add in the garlic and salt and sautè from roughly 1 minute.
  • Transfer zucchini into a bowl and set aside

6. Shiitake Mushrooms

  • In the same pan, add some sesame and cook your thinly sliced shiitake with garlic and soy sauce.
  • Cook for roughly 2 mins and then set aside in a bowl.

7. Spicy Pork

  • In the same pan, add a drizzle of sesame oil and cook your marinated pork.
  • Sautè until cooked through. Once cooked, remove from the pan and sprinkle with sesame seeds


In this recipe, I used brown rice. You can use either white or brown rice.
If you aren't confident in julienne and chopping the ingredients, a mandolin slicer is the perfect tool.
bibimbap - preparing vegetables

As I said before, 70% of this dish is vegetables. So make sure you put in the effort to create the best vegetables for your Bibimbap. For my carrots and zucchinis, I used a mandolin slicer. I strongly recommend using one as it will save you so much time. It makes the perfect julienned carrots and zucchinis. As you can see in the picture above, all the ingredients have their own seperate bowls. I’ve done it this way, because, for the perfect Bibimbap – everything needs to be cooked separately. One of the things that makes Bibimbap delicious to look at, is it’s colours. Which really shines, when you get to see all the different colours.

bean sprouts - bibimbap

marinating the meat

This dish is called Spicy Pork Bibimbap, so of course we are going to marinate our pork in delicious Korean red pepper paste. If you can’t handle spicy foods, you can put less in at your discretion. Once the pork is mixed in with the rice and vegetables, the heat will be subtle and straight up delicious. Thinly slice your pork as thin as possible. You can buy pre-sliced pork or put the pork in the freezer for 20 minutes before slicing, this will make it easier to slice. Another tip; adding sugar to our marinade because this will help make our meat tender and soft.

spicy pork

If you follow my site, you probably already know one thing about me. I love to meal-prep. Looking online and on Pinterest, most meal-prep recipes are a bit boring… chicken and rice with broccoli. I like to mix it up and bibimbap is definitely a favourite of mine. This isn’t a heavy dish so you won’t be falling into a food coma after lunch either. Everyone will be jealous of your homemade Spicy Pork Bibimbap.

Don’t want pork? Try out my other Bibimbap recipe. Korean Bibimbap

meal-prep bibimbap


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