Bibimbap with Pork Bulgogi
Bibimbap with Pork Bulgogi
Ingredients
For the Pork Bulgogi Marinade
- 1 tablespoon gochujang
- 1 tablespoon sugar
- 1 tablespoon hot pepper flakes
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon minced ginger
- 1 teaspoon minced garlic
For the Pork Bulgogi
- 300 g pork, sliced
- some cooking oil, as needed
- 1 onions, sliced into crescent shapes
For the Bibimbap Sauce
- 2 tablespoons gochujang
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
For the Vegetables
- 300 g bean sprouts
- 1/4 teaspoon salt, for bean sprouts
- 1/2 tablespoon sesame oil, for bean sprouts
- some sesame seeds, for bean sprouts
- 250 g spinach, chopped
- 1/4 teaspoon salt, for spinach
- 1/2 tablespoon sesame oil, for spinach
- some sesame seeds, for spinach
- 8 shiitake mushrooms, sliced
- 1/4 teaspoon salt, for shiitake mushrooms
- some cooking oil, as needed, for shiitake mushrooms
- 1 carrot, sliced into thin matchsticks
- 1/4 teaspoon salt, for carrot
- some cooking oil, as needed, for carrot
For Assembly
- some pa kimchi
- 4 egg
- some cooking oil, for frying eggs
- 4 servings Japanese rice, cooked
- some sesame seeds, for garnish
Instructions
- 1
Prepare the Pork Bulgogi Marinade: In a medium bowl, combine 1 tablespoon gochujang, 1 tablespoon sugar, 1 tablespoon hot pepper flakes, 1 tablespoon soy sauce, 1 tablespoon sesame oil, 1 tablespoon minced ginger, and 1 teaspoon minced garlic. Mix well.
⏱️ 5 min
- 2
Marinate the Pork: Add 300 g sliced pork to the marinade. Using your hands (gloves recommended), thoroughly mix the pork with the marinade, ensuring every piece is well coated. Set aside.
⏱️ 5 min
- 3
Prepare the Bibimbap Sauce: In a small container, combine 2 tablespoons gochujang, 1 tablespoon honey, 1 tablespoon sesame oil, and 1 tablespoon rice vinegar. Stir well with a spoon until all ingredients are fully combined into a smooth sauce. Set aside.
⏱️ 3 min
- 4
Prepare Vegetables: Slice the carrot into thin matchsticks. Slice the 8 shiitake mushrooms. Chop the 250 g spinach. Slice the onions into crescent shapes for the pork bulgogi.
⏱️ 15 min
- 5
Cook Bean Sprouts: Bring a pot of water to a boil. Add 300 g bean sprouts and blanch briefly, about 30 seconds to 1 minute, until slightly tender-crisp. Drain immediately and transfer to a bowl. Season with 1/4 teaspoon salt and 1/2 tablespoon sesame oil. Mix well and sprinkle with sesame seeds.
⏱️ 5 min
- 6
Cook Spinach: Using the same boiling water, add 250 g chopped spinach and blanch briefly, about 30 seconds, until wilted. Drain well, squeezing out excess water, and transfer to a bowl. Season with 1/4 teaspoon salt and 1/2 tablespoon sesame oil. Mix well and sprinkle with sesame seeds.
⏱️ 5 min
- 7
Sauté Shiitake Mushrooms: Heat some cooking oil in a pan over medium heat. Add the sliced shiitake mushrooms and sauté until tender, about 3-5 minutes. Season with 1/4 teaspoon salt. Remove from pan and set aside.
⏱️ 5 min
- 8
Sauté Carrots: Heat some cooking oil in the same pan over medium heat. Add the matchstick carrots and sauté until tender-crisp, about 3-4 minutes. Season with 1/4 teaspoon salt. Remove from pan and set aside.
⏱️ 4 min
- 9
Cook Pork Bulgogi: Heat some cooking oil in a clean pan or wok over medium-high heat. Add the sliced onions and sauté until softened, about 3 minutes. Add the marinated pork to the pan. Cook, stirring occasionally, until the pork is fully cooked through and slightly caramelized, about 8-10 minutes.
⏱️ 10 min
- 10
Fry Eggs: Heat some cooking oil in a pan over medium heat. Crack one egg per serving into the hot pan. Fry until the whites are set and the yolk is cooked to your desired consistency (a runny yolk is traditional for bibimbap).
⏱️ 5 min
- 11
Assemble Bibimbap: Place a generous amount of cooked Japanese rice into a large serving bowl. Artfully arrange each prepared vegetable component (carrots, bean sprouts, spinach, shiitake mushrooms) in separate sections on top of the rice. Add a serving of the cooked pork bulgogi to the bowl. Add a portion of pa kimchi. Carefully place a fried egg in the center of the bowl.
⏱️ 8 min
- 12
Serve: Drizzle the prepared bibimbap sauce generously over the egg and other ingredients. Sprinkle with sesame seeds for garnish. Before eating, thoroughly mix all the ingredients in the bowl with a spoon until everything is well combined and coated with the sauce.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Bibimbap with Pork Bulgogi
For the Pork Bulgogi Marinade
- 1 tablespoon gochujang
- 1 tablespoon sugar
- 1 tablespoon hot pepper flakes
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon minced ginger
- 1 teaspoon minced garlic
For the Pork Bulgogi
- 300 g pork, sliced
- some cooking oil, as needed
- 1 onions, sliced into crescent shapes
For the Bibimbap Sauce
- 2 tablespoons gochujang
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
For the Vegetables
- 300 g bean sprouts
- 1/4 teaspoon salt, for bean sprouts
- 1/2 tablespoon sesame oil, for bean sprouts
- some sesame seeds, for bean sprouts
- 250 g spinach, chopped
- 1/4 teaspoon salt, for spinach
- 1/2 tablespoon sesame oil, for spinach
- some sesame seeds, for spinach
- 8 shiitake mushrooms, sliced
- 1/4 teaspoon salt, for shiitake mushrooms
- some cooking oil, as needed, for shiitake mushrooms
- 1 carrot, sliced into thin matchsticks
- 1/4 teaspoon salt, for carrot
- some cooking oil, as needed, for carrot
For Assembly
- some pa kimchi
- 4 egg
- some cooking oil, for frying eggs
- 4 servings Japanese rice, cooked
- some sesame seeds, for garnish
Instructions
- 1
Prepare the Pork Bulgogi Marinade: In a medium bowl, combine 1 tablespoon gochujang, 1 tablespoon sugar, 1 tablespoon hot pepper flakes, 1 tablespoon soy sauce, 1 tablespoon sesame oil, 1 tablespoon minced ginger, and 1 teaspoon minced garlic. Mix well.
⏱️ 5 min - 2
Marinate the Pork: Add 300 g sliced pork to the marinade. Using your hands (gloves recommended), thoroughly mix the pork with the marinade, ensuring every piece is well coated. Set aside.
⏱️ 5 min - 3
Prepare the Bibimbap Sauce: In a small container, combine 2 tablespoons gochujang, 1 tablespoon honey, 1 tablespoon sesame oil, and 1 tablespoon rice vinegar. Stir well with a spoon until all ingredients are fully combined into a smooth sauce. Set aside.
⏱️ 3 min - 4
Prepare Vegetables: Slice the carrot into thin matchsticks. Slice the 8 shiitake mushrooms. Chop the 250 g spinach. Slice the onions into crescent shapes for the pork bulgogi.
⏱️ 15 min - 5
Cook Bean Sprouts: Bring a pot of water to a boil. Add 300 g bean sprouts and blanch briefly, about 30 seconds to 1 minute, until slightly tender-crisp. Drain immediately and transfer to a bowl. Season with 1/4 teaspoon salt and 1/2 tablespoon sesame oil. Mix well and sprinkle with sesame seeds.
⏱️ 5 min - 6
Cook Spinach: Using the same boiling water, add 250 g chopped spinach and blanch briefly, about 30 seconds, until wilted. Drain well, squeezing out excess water, and transfer to a bowl. Season with 1/4 teaspoon salt and 1/2 tablespoon sesame oil. Mix well and sprinkle with sesame seeds.
⏱️ 5 min - 7
Sauté Shiitake Mushrooms: Heat some cooking oil in a pan over medium heat. Add the sliced shiitake mushrooms and sauté until tender, about 3-5 minutes. Season with 1/4 teaspoon salt. Remove from pan and set aside.
⏱️ 5 min - 8
Sauté Carrots: Heat some cooking oil in the same pan over medium heat. Add the matchstick carrots and sauté until tender-crisp, about 3-4 minutes. Season with 1/4 teaspoon salt. Remove from pan and set aside.
⏱️ 4 min - 9
Cook Pork Bulgogi: Heat some cooking oil in a clean pan or wok over medium-high heat. Add the sliced onions and sauté until softened, about 3 minutes. Add the marinated pork to the pan. Cook, stirring occasionally, until the pork is fully cooked through and slightly caramelized, about 8-10 minutes.
⏱️ 10 min - 10
Fry Eggs: Heat some cooking oil in a pan over medium heat. Crack one egg per serving into the hot pan. Fry until the whites are set and the yolk is cooked to your desired consistency (a runny yolk is traditional for bibimbap).
⏱️ 5 min - 11
Assemble Bibimbap: Place a generous amount of cooked Japanese rice into a large serving bowl. Artfully arrange each prepared vegetable component (carrots, bean sprouts, spinach, shiitake mushrooms) in separate sections on top of the rice. Add a serving of the cooked pork bulgogi to the bowl. Add a portion of pa kimchi. Carefully place a fried egg in the center of the bowl.
⏱️ 8 min - 12
Serve: Drizzle the prepared bibimbap sauce generously over the egg and other ingredients. Sprinkle with sesame seeds for garnish. Before eating, thoroughly mix all the ingredients in the bowl with a spoon until everything is well combined and coated with the sauce.
⏱️ 2 min