MIXED RICE BOWL/BIBIMBAP

Bibimbap two ways (4 servings)

Author: Marvellina
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Ingredients

Pork gochujang:

  • 1 lb lean pork loin thinly sliced
  • 3 Tbsp gochujang
  • 3 cloves garlic peeled and finely minced
  • 1 Tbsp cooking oil

Carrots & Zucchini:

  • 1 large zucchini shredded
  • 2 medium carrots shredded
  • 1 Tbsp sesame oil
  • 1/2 tsp salt

Seasoned chili paste:(1/2 cup)

  • 4 Tbsp Korean Chili Paste/gochujang
  • 1 Tbsp soy sauce
  • 2 Tbsp sugar
  • 1 Tbsp toasted sesame seeds
  • 2 cloves garlic minced
  • 2 Tbsp sesame oil

For serving:

  • 5 cups hot cooked rice or Vietnamese rice paper rolls
  • 2 cups of kimchi or more
  • Seasoned Chili Paste

Instructions

Cooking the pork:

  • Marinade the pork with gochujang sauce for about 30 minutes. Preheat your wok/skillet on high heat, add in cooking oil, and add in garlic nd stir fry for 30 seconds, add in the pork strips, preferably divide into two batches so you won't crowd the wok too much and ended up steaming the meat instead. You want to stir-fry the meat until they are golden brown. Remove from the wok/skillet and repeat with second batch and dish out to let it cool down completely if you are using it with rice paper

Cooking the vegetables:

  • Wipe the wok/skillet clean, and preheat it again and then add in the sesame oil. Add in the shredded carrots and zucchini and season with some salt. Cook for about 3 minutes. You want the vegetables too be somewhat limp but not mushy, with still a bit of crunch (but feel free to cook it softer if you prefer)

Preparing seasoned chili paste:

  • Combine all the ingredients in a small bowl. It will keep in a tightly sealed container in the refrigerator for about 1 week

To assemble the rice bowl:

  • Spoon 1 cup rice into each of 5 serving bowls. Arrange the cooked vegetables on top of the rice followed by kimchi, and the gochujang pork. Top with some seasoned chili paste

To make the bibimbap rolls:

  • I didn't put any rice in my rolls, but please feel free to do so. I just put more zucchini in there. Prepare a water in a shallow wide dish. Dip one rice paper in the water until they are soft, probably about 20 seconds or so. Place on top of a damp clean kitchen towel. Spoon about 3-4 Tbsp of the vegetables in the middle of the paper an scatter some kimchi on top. If you use rice, use more rice and less of the veggies. Fold the side near you to cover the vegetables and then the other two sides. Roll it once and then top with some gochujang pork, fresh cilantro leaves, and sesame seeds if you like and then roll it all the way to the top. Place in a serving platter and cover with damp towel while you are rolling the rest. Repeat with the rest of the rice paper rolls. These are best made on the day you are going to eat them. The rice paper will harden if you put them in the refrigerator

Notes

VARIATIONS:
You can add any number of other vegetables to this dish, including bean sprouts, zucchini, fern bracken, shredded lettuce, or even daikon sprouts. To make it extra fancy, top each bowl with a fried egg, which is how I like mine :)