KOREAN PORK BIBIMBAP WITH BROWN RICE

Bibimbap is probably one of the most well-known and beloved Korean dishes… Packed with colour and texture, with a mix of cooked and raw ingredients. This recipes uses lean pork mince topped with an egg for extra deliciousness and brown rice to keep it real. 

Gluten Free. Dairy Free. Sugar Free. 30 Minutes. Healthy Asian Eating.

Serves 2.

Ingredients
300g lean pork mince
2 free range eggs
1 carrot
1/2 cup bean sprouts
1 spring onion
2.5 tablespoons tamari (premix)
1 teaspoon sesame oil (premix)
40g baby spinach
6 button mushrooms
1 clove of garlic
1 tablespoon sesame seeds
2 teaspoons kochugaru (korean chilli powder - half measurement if using regular chilli powder)
1.5 cups brown rice
(olive oil, butter, salt & pepper not included)

Cook rice & prepare vegetables
Add rice and 3 cups of cold tap water to a medium pot and bring to the boil. When water starts to boil, turn heat down to a simmer and cover. Simmer for 20 minutes or until all the water has been absorbed and there is no water at the bottom of the pot. Remove from heat, cover and let stand for a further 5-10 minutes until done. Fluff with a folk. Get a large flat plate or board and a bowl ready. While rice is cooking, fill and boil kettle. Cut mushrooms into quarters and place on plate with spinach and finely slice spring onion. Next peel and grate carrot then place on plate with sprouts.

Cook mince
Heat a fry pan with a drizzle of olive oil over a medium to high heat. Add pork mince and half of the garlic finely chopped. Use a spatula to break up mince and lightly brown for 1-2 minutes the add half of the tamari mix. Add Korean chilli powder and stir through half of the sesame seeds. Once cooked, place into a bowl and cover with foil to keep warm.

Cook mushrooms, spinach & eggs
In the same pan, heat a drizzle of olive oil on a medium to high heat.  Add mushrooms, spinach, spring onion and the remaining garlic and tamari mix. Cook until the mushrooms have softened. Then, remove from pan. Lastly, add some oil to the pan and fry 1 egg per person until crisp underneath.

To serve
Place rice at the base of a big bowl then place each element of the dish into even section on top. Top with the egg and sprinkle with remaining sesame seeds and Korean chilli powder to taste.

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October 29, 2015 by Timothy Ryder
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