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Korean Pork Bibimbap

Korean Pork Bibimbap

with Black Sesame Rice & Sugar Snap Peas

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Bibimbap – it's fun to say and even more fun to eat! This Korean-inspired bowl has an assortment of flavours and textures so that every bite is different, and delicious!

Allergens:GlutenSoyEggSesame

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 packet

basmati rice

1 clove

garlic

1 knob

ginger

1 packet

pork mince

1 unit

carrot

1 bag

sugar snap peas

1 unit

cucumber

1 sachet

black sesame seeds

(ContainsSesame)

1 pinch

chilli flakes

1 packet

garlic aioli

(ContainsEgg)

Not included in your delivery

olive oil

1.5 cup

water (for the rice)

¼ cup

soy sauce

(ContainsGluten, Soy)

3 tsp

brown sugar

1 tbs

water (for the sauce)

2 unit

egg

(ContainsEgg)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3878 kJ
Fat46.8 g
of which saturates9.6 g
Carbohydrate75.9 g
of which sugars14.3 g
Protein46.3 g
Sodium2175 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Lid
Medium Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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1

In a medium saucepan, add the water (for the rice) and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

2

While the rice is cooking, finely grate the garlic (or use a garlic press). Finely grate the ginger. In a small bowl, combine the garlic, ginger, soy sauce, brown sugar and water (for the sauce). In a medium bowl, add the pork mince and 1/2 the ginger-soy mixture. Mix well to combine.

3

Cut the carrot (unpeeled) into thin matchsticks (or grate if you prefer). Trim the sugar snap peas. Thinly slice the cucumber into half-moons.

TIP: We've provided alternative options to prep your veggies to save time!

4

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the carrot and sugar snap peas and cook until just softened, 2-3 minutes. Transfer to a plate and cover to keep warm. Increase the heat to high, then add the pork mince and cook, breaking up with a spoon, until browned and cooked through, 4-5 minutes. Add the remaining ginger-soy mixture and cook, stirring, until fragrant, 1 minute. Transfer to a medium bowl and cover to keep warm.

5

Wash the frying pan, then return to a medium-high heat with a drizzle of olive oil. Crack in the eggs and fry until the yolks are cooked to your liking, 4-5 minutes. Just before serving, stir the black sesame seeds through the cooked rice.

TIP: This will give a soft yolk, fry for 6-7 minutes to get a hard yolk.

6

Divide the black sesame rice between bowls and top with the pork, carrot, snow peas and cucumber. Top with the fried eggs and a pinch of chilli flakes (if using). Serve with the garlic aioli.

TIP: You can toss everything together to serve if you'd prefer!