Kokova Magazine

Another recipe we have recently decided is going to be a regular on the menu, this Pork Bibimbap has certainly hit the spot with our family. The mixture of egg on a pork mince base works well with the cucumber salad and spinach rice. Our recipe at home is gluten- and dairy-free, but you can alter the finer ingredients to suit your own requirements and taste. We have also made this with Quorn mince too. This recipe is for 4 people.

Ingredients

• 260g basmati rice
• 500g pork mince
• 4 eggs
• 20 ml toasted sesame oil
• 5g toasted sesame seeds
• 50 ml tomato ketchup
• 50g gochujang paste
• whole cucumber
• 150g fresh spinach

Method

1. Cut the cucumber in half lengthways, and finely slice
2. Make the gochujang ketchup by combining the tomato ketchup with with the gochujang paste, and add 4 tbsp of cold water
3. Mix well and set aside
4. Put a tablespoon of oil into a large lidded frying pan over a high heat
5. Once hot, add the pork mince and a good pinch of salt and pepper
6. Cook the mince for about 10 minutes, when it will be brown and crispy
7. Add half of the gochujang sauce to your cooked pork and stir until pork is fully coated
8. Push the pork to one side of the pan, and cook the eggs in the other side, to capture all the juices
9. If you have too many eggs, you can always use another pan to fry them separately
10. Serve the cooked pork on the rice, and top with an egg on each serving
11. Drizzle over the remaining gochujang sauce and garnish with the toasted sesame seeds

Rice

1. When cooking rice we usually measure it by the cup and add double cups of water to the rice
2. Add the basmati rice to 550ml of cold water, with a pinch of salt, and add a lid to the pan before bringing it to the boil
3. Once the rice starts boiling, cover and simmer for 10 - 12 minutes, or until all the water is absorbed
4. Remove the pan from the heat and allow the rice to steam with the lid on for a few more minutes
5. We start cooking the rice before we start cooking the curry, once all the ingredients are chopped and prepared
6. For spinach rice, simple tear the spinach leaves into the rice with the toasted sesame oil and a pinch of salt - and mix
7. The spinach should wilt in the heat of the rice