Crispy Pork Bibimbap With Pak Choi

Bibimbap is a Korean favourite and literally translates to Mixed Rice; ours is topped with a pickled carrot salad, spicy ground pork, garlicky pak choi and a crispy fried egg. Jeulgyeo!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Combine the rice vinegar, 1 tsp [2 tsp] sugar and a pinch of salt in a medium sized bowl

Step 2

Peel the carrot[s], then continue to peel lengths until you end up with a pile of carrot 'ribbons'

Step 3

Add the carrot ribbons to the vinegar mixture and give it all a good old mix up

Step 4

Set aside - this is your pickled carrot salad

Step 5

Add the basmati rice and 300ml [600ml] cold water to a pot with a lid and bring to the boil over a high heat

Step 6

Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until the water has absorbed and the rice is cooked

Step 7

Then remove from the heat and keep covered until serving

Step 8

Meanwhile, heat a large, wide-based pan (preferably non-stick) with a lid with a drizzle of vegetable oil over a high heat

Step 9

Once hot, add the pork mince and cook for 3-5 min until cooked and starting to brown

Step 10

Meanwhile, peel the ginger (scrape the skin off with a teaspoon)

Step 11

Peel and finely chop (or grate) the garlic

Step 12

Trim and slice the spring onions finely

Step 13

Add the soy sauce, toasted sesame oil, sliced spring onions, chopped ginger, chilli flakes (can't handle the heat? Go easy!), 1 tbsp [2 tbsp] sugar and half of the chopped garlic (you will use the rest later) to the pork and cook for 2 min further

Step 14

Cut the pak choi in half, separating the white and green parts

Step 15

Cut the whites into bite-size pieces & shred the green tops

Step 16

Transfer the cooked pork to a bowl and set aside

Step 17

Return the pan (no need to wash it!) to a high heat with 1 tbsp [2 tbsp] vegetable oil

Step 18

Once hot, add the white pak choi (keep the shredded green tops for later), the remaining garlic and a generous pinch of salt

Step 19

Cover with a lid and cook for 3-4 min, then add the green tops, cover and cook for 2-3 min or until wilted

Step 20

Transfer the cooked pak choi to a separate bowl

Step 21

Return the pan (no need to wash it!) to a medium heat with a drizzle of vegetable oil

Step 22

Once hot, crack the eggs into the pan

Step 23

Cover and cook for 3 min or until done to your liking

Step 24

Divide the rice into bowls and arrange the pork, pickled carrot salad and pak choi on top

Step 25

Finish with a fried egg and a sprinkling of toasted sesame seeds

Step 26

Enjoy!

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