Mushroom Free Classic Pork Bibimbap

Total time1 hr 5 min

Prep time30 min

Cook time35 min

4.9

(24)

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Ingredients

4 servings

For the rice

1 ½ cups short-grain white rice
2 ¼ cups water

For the gochujang sauce

3 tbsp gochujang
1 tbsp sesame oil
1 tbsp soy sauce
1 tbsp rice vinegar
1 tsp sugar
1 tsp toasted sesame seeds

For the pork

1 lb ground pork
2 tbsp soy sauce
1 tbsp sesame oil
1 tbsp sugar
3 cloves garlic, minced
1 tsp fresh ginger, grated
1 tsp neutral oil (such as canola or vegetable oil)

For the vegetables

2 cups fresh spinach
1 medium zucchini, julienned or cut into thin matchsticks
1 medium carrot, julienned or cut into thin matchsticks
1 cup bean sprouts
3 tsp sesame oil, divided
2 tsp soy sauce, divided
salt and pepper to taste
1 tbsp neutral oil (such as canola or vegetable oil)

For the eggs

4 large eggs
1 tbsp neutral oil (such as canola or vegetable oil)

For serving

1 tbsp toasted sesame seeds (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. Remove from heat and let steam, covered, for 10 minutes.
2
While the rice cooks, whisk together the gochujang, 1 tbsp sesame oil, 1 tbsp soy sauce, rice vinegar, 1 tsp sugar, and 1 tsp toasted sesame seeds in a small bowl until smooth. Set aside.

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