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Pork Bibimbap, Korean bowl dish accompanied by rice and vegetables
Authentic Korean bowl dish with vegetables and meat

Pork bibimbap

Author: Flavelo
Recipes Main Courses
Bibimbap's name comes from 'mixed rice'. It's not just a bowl of food, but a balance of flavours and temperatures: hot rice, cold or warm vegetables (namul), fried meat, and raw (or fried) egg mix with spicy-sweet Gochujang paste. Philosophy dictates 5 colours should appear on the plate, symbolising 5 elements. Mixing before eating is mandatory!
🕒 Prep Time 25 mins
🍳 Cook Time 15 mins
⌛ Total Time 40 mins
🍽️ Servings 2 servings
🔥 Calories 580 kcal
🌍 Cuisine Korean

Ingredients

Equipment Needed

  • Wok or frying pan
  • Sharp knife (for julienne)
  • Serving bowls

Allergen Information

⚠️ Soya
⚠️ Gluten
⚠️ Egg
⚠️ Sesame

Instructions

1 ✓

Cut meat, carrot, courgette into matchstick-thin strips (julienne).

Tip: Uniform cutting is important so everything cooks simultaneously and looks nice.
2 ✓

Marinate meat with half the soy sauce, crushed garlic, and a little sesame oil. Flash fry in a hot pan.

Tip: Only fry the meat, don't steam! High heat caramelises.
3 ✓

Fry vegetables (carrot, courgette, mushroom) SEPARATELY in a little oil with pinch of salt. Drop spinach in boiling water for 30 seconds, drain and squeeze.

Tip: Separate so flavours and colours don't mix. Bibimbap is about clean tastes.
4 ✓

Fry the egg sunny side up, keeping yolk runny.

Tip: Runny yolk acts as sauce when mixing.
5 ✓

Assemble bowl: rice on bottom, colourful vegetables and meat arranged circularly, egg in centre. Top with a spoon of Gochujang and sesame seeds.

Tip: Drizzle with little sesame oil at end for aroma.

Recipe FAQ

What is Gochujang?
Fermented Korean chilli paste. Thick, sweet, salty, and spicy at once. Hard to substitute as it gives the 'umami' soul to the dish.
Why blanch the spinach?
To keep its vivid green colour and crunch. If overcooked, it becomes brown and slimy.

Ingredients

  • 400 g Cooked Jasmine or Sushi rice (hot)
  • 300 g Pork tenderloin or leg (cut into thin strips)
  • 1 pc Carrot
  • 1 pc Courgette
  • 100 g Fresh spinach
  • 150 g Mushrooms
  • 2 pcs Eggs
  • 3 tbsp Sesame oil
  • 2 tbsp Soy sauce
  • 2 tbsp Gochujang paste
  • 2 cloves Garlic
  • 1 tbsp Toasted sesame seeds