Breastfeeding Friendly Honey-Garlic Pork Bibimbap with Crisp Vegetables
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Learn more →Ingredients
4 servings
For the rice
- 1 ½ cups short-grain white rice
- 1 ¾ cups water
For the pork
- 1 lb pork tenderloin, thinly sliced against the grain into ¼-inch strips
- 3 tbsp soy sauce
- 2 tbsp honey
- 4 cloves garlic, minced
- 1 tbsp sesame oil
- 1 tsp fresh ginger, grated
- ¼ tsp black pepper
For the bibimbap sauce
- 2 tbsp gochujang
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp soy sauce
- 1 tsp garlic, minced
For the vegetables
- 2 medium carrots, julienned
- 2 cups fresh spinach
- 1 medium zucchini, julienned
- 1 cup bean sprouts
- 2 tbsp neutral oil, divided (such as vegetable or canola oil)
- 1 tbsp soy sauce, divided
- 1 tsp sesame oil, divided
- ½ tsp salt
For the eggs
- 1 tbsp neutral oil
- 4 large eggs
For serving
- 1 tbsp 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 1 3/4 cups water, bring to a boil over high heat, then reduce 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, combine the soy sauce, honey, minced garlic, sesame oil, grated ginger, and black pepper in a large bowl. Add the sliced pork and toss to coat. Set aside to marinate for 15–20 minutes at room temperature.
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