Bibimbap is a classic Korean dish that combines rice, seasoned colorful vegetables, meat, egg and a variety of other toppings. Basically the ultimate bowl meal! If you like it spicy, be sure to drizzle some sriracha on top too.
For the meat:
- 2 pounds Hempler’s Ground Pork
- 2 Tb plus 2 tsp packed light brown sugar
- Pinch of red pepper flakes
- 1 clove garlic, finely minced
- ½ tsp grated peeled ginger
- ¼ cup grated sweet onion
- ¼ cup applesauce
- 2 tsp vegetable oil
- 1/3 cup soy sauce
- ¼ tsp black pepper
For the vegetables and rice:
- 3 Tb vegetable oil
- 4 cups shredded carrots
- 1 pound mushrooms, stems removed and sliced (we like shiitake)
- 1 bunch fresh spinach, stemmed and chopped
- 1 tsp apple cider vinegar
- 4 Tb Gojuchang (Korean chile paste)
- 6 cups cooked white rice
- 2 cups thinly sliced red cabbage
- 2 green onions, thinly sliced
- 4 cups bean sprouts
- ¼ cup kimchi (optional)
- 4 large egg yolks
- Sriracha to garnish (optional)
Prepare the pork: Mix the brown sugar, red pepper flakes, garlic, ginger, onion, applesauce, vegetable oil, soy sauce and black pepper in a medium bowl until sugar dissolves. Heat a large nonstick skillet over medium high heat. Cook the pork, breaking up with a wooden spoon, until it starts to brown. Add in the brown sugar mixture, stirring and continuing to crumble the meat, until it is cooked through and coated in the sauce. Remove from skillet and set aside, keeping warm.
Cook the vegetables: combine 1 tablespoon of vegetable oil and the carrots in a large skillet over medium-high heat. Cook, stirring frequently, until the carrots are slightly tender, just about 1 minute. Transfer to a large plate, leaving space for the other ingredients. Add 1 more tablespoon vegetable oil to the pan. Add the mushrooms and cook about 2 minutes until they begin to brown slightly. Season the mushrooms with salt and remove from pan and set aside with the carrots. Add the remaining 1 tablespoon of vegetable oil and the spinach to the pan. Cook, stirring frequently, until wilted, about 1 minute. Add the vinegar and cook until completely evaporated, about 30 seconds. Remove spinach from pan and set aside with the rest of the vegetables.
In the same pan, crack 4 eggs and fry them until over-easy or sunnyside up (yolks are still runny). Remove eggs from pan and set aside.
Mix the gochujang with 1 tablespoon of water in a small bowl and set aside.
To assemble the bibimbap, in a large bowl add about 1 ½ cups of hot rice. Top with equal amounts of pork, carrots, mushrooms, spinach, cabbage, scallions, bean sprouts and kimchi if desired. In the middle place a large spoonful of gochujang and top with a fried egg.
Serve immediately, stirring to combine all ingredients before eating.