Bibimbap with Seasoned Pork
Seasoned pork, crunchy red cabbage, and blanched greens surround rice and a fried egg, tied together with a spoonful of gochujang.
This version skips the stone pot and comes together entirely on the stovetop, which makes it a good weeknight option. Marinating the pork briefly in soy sauce and brown sugar gives it enough flavor without needing to plan ahead, and raw red cabbage adds crunch that the usual cooked vegetables do not. Stir everything together once the egg is on top.
Ingredients
Method
Tap a number to mark a step doneToss the pork with soy sauce, brown sugar, half the sesame oil, and garlic, and let it marinate for 15 minutes.
Blanch the spinach and bean sprouts separately in boiling water for 30 seconds, drain, and toss each with a little of the remaining sesame oil.
Heat the vegetable oil in a large skillet over medium-high heat and cook the marinated pork for 4 to 5 minutes, stirring occasionally, until browned and just cooked through.
Fry the eggs in a separate pan over medium heat until the whites are set but the yolks are still runny, about 3 minutes.
Divide the rice among four bowls and arrange the pork, red cabbage, bean sprouts, and spinach in sections over the top.
Top each bowl with a fried egg and a spoonful of gochujang.
Sprinkle with sesame seeds and serve with extra gochujang on the side, stirring everything together before eating.
Kitchen note
Keep the vegetables and pork slightly warm rather than piping hot when you assemble the bowls so the raw egg yolk does not set too fast when stirred in.
