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Korean pork bibimbap
Korean pork bibimbap
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Indulge in a delicious Korean pork and rice dinner for a quick and satisfying meal after work.
Ingredients:
  • 9.20 gm peanut oil
  • 1 large carrot, peeled, cut into matchsticks
  • 1 bunch spinach, trimmed
  • 500g Grill Korean Style Pork Steaks, thinly sliced
  • 450g pkt Family Size Microwaveable Brown Rice
  • Olive oil spray
  • 4 Free Range Eggs
  • 55g bean sprout
  • 1 Lebanese cucumber, halved, seeds removed, thinly sliced
  • Toasted sesame seeds, to serve
  • Chilli sauce, to serve
Instructions:
  • - Preheat a wok over medium-high heat. Add half of the peanut oil to the wok, followed by the carrot. Stir-fry for 1-2 mins, then transfer to a plate. Add spinach to the wok and stir-fry for 1 min, then transfer to the plate. Finally, add the remaining oil to the wok. Cook the pork in batches for 2-3 mins until browned and cooked through. Transfer the pork to a plate.
  • Cook the rice according to the directions on the packet.
  • Lightly coat a frying pan with oil and heat over medium heat. Cook eggs for 3-4 minutes until yolks reach desired consistency.
  • Spoon rice into bowls, layer with carrot, spinach, bean sprouts, cucumber, pork, fried egg, and sprinkle with sesame seeds. Serve with chili sauce.

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