Rye Free Classic Pork Bibimbap

Total time1 hr 5 min

Prep time30 min

Cook time35 min

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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
O'Food Gochujang Brown Rice Red Pepper Paste 17.6 oz Mother in Law's Gochujang Fermented Chile Paste Concentrate Original Trader Joe's Gochujang Korean Fermented Red Pepper Paste 7.05 oz Gochujang Hot Pepper Paste Sunny's Gourmet Products Korean Gochujang Fermented Hot Pepper Sauce 15.5 oz
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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 oil 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 oil or vegetable oil)

For the eggs

4 large eggs
1 tbsp neutral oil (such as canola oil 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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