Spicy Pork Bibimbap, if you love Korean food like me, you will love this recipe!
Prep Time 1hour
Cook Time 1day6hours
250gfresh bean sprouts
1large garlic clove
1large spring onion
drizzle of sesame oil
drizzle of sesame oil
1tbspthinly slice spring onion
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.
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.
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.
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.
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.