Nutritious Spicy Pork Bibimbap

Nutrition per serve

Ingredients

• 125g brown rice
• 1pcs zucchini
• 1pcs carrot
• 20ml rice wine vinegar
• 30g Korean chilli paste
• 300g pork stir-fry
• 75g edamame beans
• 50g baby spinach leaves
• 10g toasted sesame seeds
• 10ml sesame oil
• 8ml honey
• 2pcs egg
• 5ml neutral-flavoured oil

Method

1. Step 1 — Cook rice
   Fill a medium saucepan three-quarters full with water and bring to the boil. Add the rice and cook for 25-27 mins until tender. Drain.
2. Step 2 — Prep ingredients
   Meanwhile, bring a small saucepan of water to the boil for the eggs. Shred the zucchini and carrot using a julienne peeler or coarsely grate with a box grater, keeping them separate. Combine half the rice wine vinegar and ½ tsp honey in a bowl. Add the carrot and toss to coat. Set aside to pickle, tossing occasionally, until needed.
3. Step 3 — Boil eggs
   Cook 2 eggs in the pan of boiling water for 6 mins for soft-boiled, or 8 mins for hard-boiled. Drain, then cool the eggs in cold water. Fill the same pan with water and bring to the boil for the edamame.
4. Step 4 — Make chilli sauce
   While the eggs are boiling, combine the chilli paste, remaining rice wine vinegar, 2 tbs water and 1 tsp honey in a bowl. Season with salt and pepper. Separate the pork stir-fry.
5. Step 5 — Make green namul
   Add the edamame to the pan of boiling water, return to the boil and cook for 2 mins. Put the zucchini and spinach in a colander. Drain the water from the edamame over the zucchini and spinach to wilt, then squeeze out any excess water. Put the greens, sesame seeds and sesame oil in a bowl, season with salt and pepper and toss to combine.
6. Step 6 — Stir-fry pork and serve
   Heat 1 tsp oil in a medium frypan over high heat. Stir-fry the pork for 2-3 mins until cooked through. Add the chilli sauce and cook, stirring, for 30 secs-1 min until coated. Remove from the heat. Peel and halve the eggs. Divide the rice, pork, green namul, carrot pickle and egg among bowls. Drizzle with pan juices and pickling liquid, if desired, to serve.

Allergens

Egg, Gluten, Soy, Wheat, Sesame