Spicy Pork Bibimbap
Learn to make easy homemade Spicy Pork Bibimbap. Our healthy Korean Pork Bibimbap rice bowl features fresh vegetables, kimchi & fried egg.
Servings: 4
Ingredients
Marinated Pork
- 200 g Minced Pork
- 1 tbsp Soy Sauce
- 1 tbsp Sesame Oil
- 1 tsp Sugar
- 2 Garlic cloves minced
- 2 tsp Gochujang
Bibimbap Sauce
- 2 tbsp Gochujang
- 1 tbsp Sesame oil
- 1 tbsp Sugar
- 1 tbsp Sesame Seeds
- 1 tsp Vinegar
- 2 Garlic cloves minced
Quick Spicy Cucumber Pickles
- 1 lb English Cucumber
- 1.5 tsp Salt
- 1 tbsp Gochugaru Korean Chile Flakes
- 1 tsp Vinegar
- 1 tsp Sesame Oil
- 2 tsp Sugar
- 1 tsp Sesame Seeds
- 1 Garlic clove minced
Sweet & Sour Radish (Musaengchae)
- 1 lb Daikon Korean Radish
- 1 Small carrot
- 3 tbsp Vinegar
- 2 tbsp Sugar
- 1/2 tsp Salt
- 1/4 tsp Gochugaru Korean Red Chili Pepper Flakes
Korean Spicy Sprouts (Kongnamul Muchim)
- 1 lb Soybean Sprouts
- 1 Scallion chopped
- 1 Garlic clove minced
- 1 tbsp Sesame oil
- 1 tsp Sesame seeds
- 1/2 tsp Salt
- 1 tsp Gochugaru Korean Red Chili Pepper Flakes
- 1 tbsp Soy Sauce
Bibimbap Garnish
- 100 g Shiitake Mushrooms
- 1 Carrot julienned
- 3 cups Steamed Korean Rice
- 4 Eggs
- 1/4 cup Kimchi
Instructions
- BIBIMBAP SAUCE: Mix bibimbap sauce ingredients in a bowl until fully incorporated. Set aside.
- CUCUMBERS: Halve cucumbers lengthwise and scoop out the seeds. Chop the cucumbers into 1/2-inch pieces. Put the chopped cucumbers in a colander set over a large bowl. Sprinkle the cucumbers with the salt and toss them gently to combine. Let the cucumbers sit for 30 to 60 minutes. The salt will draw out water from the cucumbers. After they've rested, squeeze them firmly to get even more water out of them. Do this in small handfuls to be the most effective. Lay the cucumber pieces on a clean kitchen towel or rolls of paper towels and roll up the towels tightly around the single layer of cucumbers to squeeze even more water out of the cucumbers. Put the cucumbers in a medium bowl. Add the garlic, pepper flakes, rice vinegar, sesame oil, and sugar. Toss everything to combine thoroughly. Sprinkle the sesame seeds as garnish.
- RADISH: Cut daikon and carrot into matchsticks. Add the remaining ingredients. Mix well by hand until the sugar is dissolved and the radish is evenly coated with the gochugaru. Set aside.
- SPROUTS: Rinse sprouts in cold water. Place 1 cup of water in a medium size pot and the bean sprouts. Cover, and bring it to a boil over high heat. Continue to cook for 3 to 4 minutes. Do not open the lid until the sprouts are cooked. Drain quickly, and cool by shocking them in ice water to stop the cooking. Toss with the remaining ingredients. Set aside.
- MUSHROOMS: Clean and rinse the shiitake and thinly slice them. Add some cooking oil and 1/4 tsp of salt in a wok and cook the mushrooms on medium high to high heat until they are cooked, 2-3 minutes. Set aside.
- CARROTS: Rinse, peel and julienne the carrots. Add some cooking oil and 1/4 tsp of salt in a wok and cook the carrots on medium high to high heat for 2 to 3 mins. Set aside.
- Cook the rice in a rice cooker or follow package directions.
- SPICY PORK: Add all ingredients into a mixing bowl and mix with your hands until you achieve a uniform mixture. Sauté in a skillet for 2 - 3 minutes over medium high heat. Once fully cooked set aside until ready to assemble.
- SPICY PORK BIBIMBAP ASSEMBLY: Divide steamed rice into 4 large soup bowls or Korean hot stone bowls. Spoon bibimbap sauce over rice. Arrange cucumbers, radish, sprouts, mushrooms and carrots around the outside of the bowl. Fill the centre of the bowl with spicy minced pork. Quickly fry eggs in a pan moments before you are ready to eat. Traditionally the dish is served with sunny side up eggs as the runny yolk is mixed into the hot rice. Garish with sesame seeds and chopped scallions. Serve hot!
