Artificial Food Coloring Free Black Pepper Pork Bibimbap with Snow Peas
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the rice
- 1 ½ cups short-grain white rice
- 2 ¼ cups water
For the pork
- 1 lb ground pork
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp brown sugar
- 1 ½ tsp freshly ground black pepper
- 1 tsp fresh ginger, finely grated
- 3 cloves garlic, minced
- 1 tbsp neutral oil (such as canola oil or vegetable oil)
For the sauce
- 2 tbsp gochujang
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tsp honey
For the vegetables
- 8 oz snow peas, strings removed
- 1 tbsp neutral oil (such as canola oil or vegetable oil)
- ¼ tsp salt
For the eggs
- 4 large eggs
- 1 tbsp neutral oil (such as canola oil or vegetable oil)
For serving
- 1 tbsp sesame seeds, toasted (optional)
- 2 scallions, thinly sliced (optional)
Instructions
- 1
Rinse the rice in a medium saucepan under cold water until the water runs mostly clear, then drain. Add 2 1/4 cups water and bring to a boil over high heat. Reduce the heat to the lowest setting, cover tightly, and cook for 15 minutes, until all the water is absorbed. Remove from heat and let steam, covered, for 10 minutes.
- 2
While the rice cooks, whisk together the gochujang, 1 tbsp soy sauce, 1 tbsp sesame oil, rice vinegar, and honey in a small bowl until smooth. Set aside.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!