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Bibimbap with pork, Korean bowl dish with rice and vegetables
Authentic Korean bowl dish with vegetables and meat

Pork Bibimbap Bowls

Author: Flavelo
Recipes Main Courses
Bibimbap comes from 'mixed rice'. It's not just a bowl of food, but a balance of flavors and temperatures: hot rice, cold/warm vegetables (namul), seared meat, and raw (or fried) egg mix with spicy-sweet Gochujang paste. Philosophy says 5 colors must appear, symbolizing 5 elements. Mixing before eating is mandatory!
🕒 Prep Time 25 mins
🍳 Cook Time 15 mins
⌛ Total Time 40 mins
🍽️ Servings 2 servings
🔥 Calories 580 kcal
🌍 Cuisine Korean

Ingredients

Equipment Needed

  • Wok or skillet
  • Sharp knife (for julienne)
  • Serving bowls

Allergen Information

⚠️ Soy
⚠️ Wheat (in soy sauce/gochujang)
⚠️ Egg
⚠️ Sesame

Instructions

1 ✓

Cut meat, carrot, zucchini into matchstick thin strips (julienne).

Tip: Uniform cutting is important so everything softens together and looks nice.
2 ✓

Marinate meat with half the soy sauce, crushed garlic, and a little sesame oil. Sear quickly in a hot pan.

Tip: Just sear the meat, don't steam! High heat caramelizes.
3 ✓

Sauté vegetables (carrot, zucchini, mushroom) SEPARATELY in a little oil with salt. Just drop spinach in hot water for 30 seconds, drain and squeeze.

Tip: Separate to avoid mixing flavors and colors. Bibimbap is about clean flavors.
4 ✓

Fry eggs sunny side up so yolks stay runny.

Tip: Runny yolk acts as a sauce when mixing.
5 ✓

Assemble bowl: rice on bottom, colorful vegetables and meat arranged in circle on top, egg in center. Top with a spoon of Gochujang and sesame seeds.

Tip: Drizzle with a little sesame oil at the end for aroma.

Recipe FAQ

What is Gochujang?
Fermented Korean chili paste. Thick, sweet, salty, and spicy all at once. Hard to substitute as it gives the 'umami' soul of the dish.
Why blanch spinach?
To keep its bright green color and crunch. Overcooking makes it brown and slimy.

Ingredients

  • 2 cups Cooked Jasmine or Sushi Rice (warm)
  • 10 oz Pork Tenderloin or Loin (cut into thin strips)
  • 1 whole Carrot
  • 1 whole Zucchini
  • 3.5 oz Fresh Spinach
  • 5 oz Mushrooms
  • 2 large Eggs
  • 3 tbsp Sesame Oil
  • 2 tbsp Soy Sauce
  • 2 tbsp Gochujang Paste
  • 2 cloves Garlic
  • 1 tbsp Toasted Sesame Seeds