Sticky Pork Bibimbap

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

First mix the gochujang sauce. Mix all sauce ingredients together and add around 3/4 of the sauce to a large bowl, reserving the rest. Add the pork and stir to coat well. Cover with cling film and leave to marinade for a few hrs or while you are preparing the rest of the ingredients.

Step 2

To cook the bibimbap, heat 1 tbsp of the rapeseed or vegetable oil in a large wok. Stir-fry the carrots until they begin to soften. Add 1/2 tsp of each the sesame oil, soy sauce and agave syrup/honey. Cook over a high heat for 1 minute, then transfer to a plate using a slotted spoon. Then one vegetable at a time, cook the onions for 2 minutes and beansprouts, mushrooms and spinach for 1 minute each, each time adding 1/2 tsp of the sesame oil, soy sauce and agave syrup/honey. Add more rapeseed oil as you go if needed. Set aside in separate bowls.

Step 3

In the same wok, stir-fry the pork in its sauce for 20 minutes or until cooked through. The gochujang sauce should reduce and caramelise a little to intensify the flavour. Meanwhile, cook the rice according to the packet instructions.

Step 4

Finally when the pork and rice are ready, heat a little oil in a clean frying pan and fry the eggs to your liking (should take about 3-4 minutes for a runny yolk). While the eggs are cooking, start assembling your bimbibap.

Step 5

Divide the warm rice between 4 bowl evenly, then divide the onions on top. Add the remaining cooked vegetables, pork, cucumber and kimchi into little piles around the bowl. Finally top with the fired egg. Sprinkle over spring onions and sesame seeds and serve straight away.

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