Red Meat Allergy Friendly Black Pepper Pork Bibimbap with Snow Peas
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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
Chef's tipUse a plant-based ground product and cook according to package directions; add oil only if needed. - 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 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 or vegetable oil)
- ¼ tsp salt
For the eggs
- 4 large eggs
- 1 tbsp neutral oil (such as canola 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.
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