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Korean Recipes
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!

Tags:Naturally Gluten-FreeNot Suitable for Coeliacs
Preparation Time35 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 packet

basmati rice

1 clove


1 knob


1 packet

pork mince

1 unit


1 bag

sugar snap peas

1 unit


1 sachet

black sesame seeds


1 pinch

chilli flakes

1 packet

garlic aioli


Not included in your delivery

olive oil

1.5 cup

water (for the rice)

¼ cup

soy sauce (or gluten free tamari soy sauce)

(ContainsSoy, Gluten)

3 tsp

brown sugar

1 tbs

water (for the sauce)

2 unit


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3410 kJ
Fat33.4 g
of which saturates7.1 g
Carbohydrate76.9 g
of which sugars13.1 g
Protein47.3 g
Sodium1650 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Medium Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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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!


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 (you'll use the remaining mixture as a sauce). Mix well to combine.


Cut the carrot (unpeeled) into thin matchsticks (or grate if you'd prefer!) Thinly slice the sugar snap peas into matchsticks (or trim and leave whole if you'd prefer!). Thinly slice the cucumber into half-moons. TIP: We've provided alternative options to prep your veggies to save time


In a medium 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.


Wash the frying pan, then return to a medium-high heat with a drizzle of olive oil. Sprinkle a pinch of chilli flakes (if using) into the oil, then crack in the eggs and fry until the yolks are cooked to your liking, 4-5 minutes. TIP: This will give a soft yolk, fry for 6-7 minutes to get a hard yolk. Just before serving, stir the black sesame seeds through the cooked rice.


Divide the black sesame rice between bowls and top with the pork, carrot, snow peas and cucumber. TIP: You can toss everything together to serve if you'd prefer! Top with the fried eggs and a pinch of chilli flakes (if using). Serve the garlic aioli on the side.