Ginger-Scallion Pork Bibimbap with Toasted Sesame
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Learn more →Ingredients
4 servings
For the rice
- 2 cups short-grain white rice, rinsed
- 2 ½ cups water
For the sauce
- 3 tbsp gochujang
- 1 tbsp soy sauce
- 1 tbsp toasted sesame oil
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp toasted sesame seeds
For the pork
- 1 lb ground pork
- 1 tbsp fresh ginger, finely grated
- 4 scallions, thinly sliced, white and green parts separated
- 2 tbsp soy sauce
- 1 tsp toasted sesame oil
- 1 tsp neutral oil (such as canola or vegetable oil)
For the vegetables
- 2 medium carrots, julienned or coarsely grated
- 2 cups baby spinach
- 2 cups bean sprouts
- 1 medium zucchini, cut into matchsticks
- 2 tbsp neutral oil (such as canola or vegetable oil), divided
- 1 tsp toasted sesame oil
- salt and pepper, to taste
For the eggs
- 4 large eggs
- 1 tbsp neutral oil (such as canola or vegetable oil)
For serving
- 2 tbsp toasted sesame seeds
- kimchi (optional)
Instructions
- 1
Combine the rinsed rice and 2 1/2 cups water in a medium saucepan. Bring to a boil over high heat, then reduce the heat to the lowest setting, cover tightly, and cook for 18 minutes, until all the water is absorbed and the rice is tender. Remove from heat and let sit, covered, for 5 minutes before fluffing with a fork.
- 2
While the rice cooks, whisk together the gochujang, 1 tbsp soy sauce, 1 tbsp toasted sesame oil, rice vinegar, honey, and 1 tsp toasted sesame seeds in a small bowl until smooth. Set aside.
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