Red Meat Allergy Friendly Classic Pork Bibimbap
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Learn more āIngredients
4 servings
For the rice
- 1 Ā½ cups short-grain white rice
- 2 Ā¼ 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
Chef's tipUse a plant-based ground product and cook according to package directions; add oil only if needed. - 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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