Spicy Pork Bibimbap with Crispy Rice
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Ingredients
- 400 g pork loin steaks, thinly sliced
- 500 g cooked short-grain rice (cooled)
- 150 g beansprouts
- 150 g baby spinach
- 1 carrot, julienned
- 3 garlic cloves
- 2 tbsp gochujang paste
- 1 tbsp soy sauce
- 2 tbsp sesame oil
- 4 large eggs
Nutrition (per serving)
- Calories
- 539 kcal
- Protein
- 36.4 g
- Carbohydrate
- 43.8 g
- of which sugars
- 5.3 g
- Fat
- 23.4 g
- of which saturates
- 6.5 g
- Fibre
- 3 g
- Salt
- 1.60 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Mix the gochujang, soy sauce and half the garlic into a marinade and toss with the pork, then leave for 10 minutes.
- 2
Blanch the beansprouts and carrot separately in boiling water for 2 minutes each, then drain and toss with the remaining garlic.
- 3
Wilt the spinach in a dry pan for 1-2 minutes and season.
- 4
Heat 1 tablespoon sesame oil in a frying pan until very hot, press in the rice and cook undisturbed for 4-5 minutes until crisp on the bottom.
- 5
Stir-fry the marinated pork in a separate hot pan for 4-5 minutes until no pink remains.
- 6
Fry the eggs in the remaining sesame oil until the whites are set but the yolks still soft.
- 7
Top the crispy rice with the pork, vegetables and a fried egg and serve.
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