Bibimbap is a South Korean dish that is typically made from leftover vegetables and meat served over rice. Don’t feel bad if you don’t have a lot of leftovers, though. We stopped by H-Mart to grab some tasty bok choy, corn, and kimchi so we could make bibimbap at home. In addition, we already had some carrots and locally grown chilis that we got at the farmers market last week.
The whole point of this recipe is to be able to use the vegetables that you have access to: so feel free to alter the recipe as needed. We hope you enjoy making this recipe at home!
2 lb pork tenderloin
1 T. soy sauce
1 T. sugar
1 t. salt
1 t. pepper
4 cloves of garlic
1 green chili
2 red chilis
1 cup short grain rice
2 oz. baby corn
2 oz. julienned carrots
1 bunch scallion greens (thinly sliced)
2 oz. bean sprouts
4 medium baby bok choy heads (separated and washed)
toasted sesame seeds (for garnish)
5 egg yolks
5 egg whites
1/4 cup kimchi (or to taste)
1 T. rice wine vinegar
1 T. sugar
1 T. soy sauce
2 T. gochujang
Thinly slice pork. Lay pork evenly on cutting board. Using a tenderizer or bottom of pan, tenderize the meat. Combine the pork with chilis, soy sauce, sugar, and a pinch of salt and pepper. Set aside.
Cook white rice according to instructions.
We have a steamer which we used to cook all the vegetables. It took about 5 minutes to steam. If you don’t have a steamer, you can make your own by putting a colander in a stock pot filled with water. Make sure the water level is below the colander. Boil the water and place the vegetables in the colander to steam for 5-10 minutes until tender (but still crisp).
Warm some sesame oil or vegetable oil over medium high in a medium sized skillet. Stir fry the pork until done: it should take around 10 minutes for the meat to be fully cooked.
Separate the egg yolks from egg whites. Add 1/2 T. rice wine vinegar and 1/2 T. sugar to both the yolks and whites. Whisk to combine. Add the yolk mixture to a greased medium skillet. Swirl the pan to coat. With a rubber spatula, slowly press around the edges until the egg is solid. Then invert the egg onto a plate. Place the (top) undercooked part of the egg back onto the pan. (You’re essentially just flipping the egg.) Repeat for the egg whites, or scramble them if it’s easier.
Chop the eggs into small pieces.
To make the sauce, combine gochujang, soy sauce, and sugar in a bowl.
To plate, place rice in the center of your bowl or plate. Arrange pork, vegetables, and garnishes on top. Finish with sauce and toasted sesame seeds. Enjoy!
Categories:Main CourseWed to a Chef