Food, Travel & Lifestyle Blog
Korean Pork Bowl - Bibimbap
I like Bibimbap, the Korean mixed rice bowl. But you don’t get a lot of meat in bibimbap at a restaurant. So I started to make this recipe.
This marinade recipe goes well with beef or ground meat. You don’t have to eat with rice, and it is also delicious wrapped with lettuce or Korean Seaweed. Add Kimchee is even better.
There are some ingredients you need to get from an Asian store (or Asian section of a supermarket) such as Korean chili powder, chili paste, sesame oil, soy sauce and so on. These are great condiments and can make many other dishes if you keep them in your pantry.
Adding sauteed vegetables such as carrots and zucchini are great too.
Korean Pork Bowl
Course MainCuisine Asian, KoreanDifficulty: Easy2
servings10
minutes20
minutes30
minutesRice and sauteed vegetables should be ready. Pork needs to be marinated over 1 hour.
Ingredients
1/2 pound Thin sliced pork
1 tsp sesame oil
1 tsp soy sauce
1 TBS ground onion
1 TBS Apple sauce (ground apple)
1 clove ground garlic
1 tsp blueberry jam
1/2 tsp Korean chili flakes
1 tsp Guchujang (Korean chili paste)
some cooked vegetables (carrots, zucchini)
Cooked white rice
2 fried eggs
Directions
- Grind garlic, onion, and apple (or apple sauce).
- In a bowl, put sliced pork and all condiments (sesame oil, soy sauce, onion, garlic, jam, apple sauce, chili flakes and chili paste and mix well. Marinate over 1 hour.
- Heat a large frying pan on med-high heat and cook the marinated pork until golden brown. Remove from the pan.
- In each serving bowl (plate), put rice, vegetables, pork and top with fried eggs.
- Rice and sauteed vegetables should be ready before cooking the meat.
Notes
- Korean style sauteed vegetable: Slice carrots and zucchini thin. Sauté until soft. Add salt, honey, sesame oil and (sesame seeds.)
Korean Pork Plating Sample
EN 
JA 