This ain’t your momma’s bibimbap recipe. Turn up the heat with this fun new non traditional take on a Korean classic. Check out our spicy pork bibimbap recipe!Jump to Recipe
I’m not sure you’re allowed to do this, but I’m glad you did.Bibimbap historian
What is Bibimbap?
If you’re late to the party don’t worry, just remove the large rock from your head and grab a seat.
Bibimbap is Korean for “mixed rice”, Bibim meaning “mixing” and bap meaning “cooked rice”. So don’t upset the bibimbap gods and be sure to mix everything up before you dive head first into your bowl.
Traditional bibimbap is a bowl of warm rice accompanied by banchan (veggie side dishes), Kimchi, gochujang (red chili paste), a fried egg, and a protein, usually sliced beef.
As with so many culinary delights we enjoy today, bibimbap had humble beginnings. Rural Koreans would take rice, leftover veggies, and maybe some meat, and mix them in a bowl. Boom, a cheap and easy meal was born.
With the nature of this, the dish was rarely the same; and it is no different today. You’ll see all kinds of different variations of bibimbap, it is endlessly customizable!
We hope you enjoy our take on it with this spicy pork bibimbap recipe.
SPICY PORK BIBIMBAP
Spicy Pork Bibimbap Ingredients
Here’s what you’ll need to make this spicy pork bibimbap.
- Chorizo: Sometimes it can be hard to find chorizo at the meat counter. Sometimes its in a tube by the breakfast sausages.
- Rice: We prefer jasmine rice, but you can use whatever grain you like. Brown rice, quinoa or even barley work for fine in this spicy pork bibimbap recipe.
- Veggies: Totally customizable, but we like broccoli, red onion, kale, and sweet potatoes. The sweet potatoes are an especially nice reprieve from the spicy pork and gochujang.
- Eggs: Put an egg on it! Over easy please. Let that beautiful golden yolk run throughout the bowl. Yum!
- Gochujang: A spicy, sweet, and savory fermented treat! Most grocery stores should carry a gochujang.
- Garnishes: Spicy pork Bibimbap is all about the garnishes. Nori, or seaweed sheets, are popular. Kimchi, sesame seeds and sesame oil are fantastic garnishes as well. As always, I gotta push great Portland brands. Choi’s Kimchi is fantastic!
How to make Spicy Pork Bibimbap
Theres probably a bunch of different ways to cook bibimbap, but this is how we do it.
Step 1: Make the Rice
First we preheat the oven to 450 degrees. Then we cooked our rice, as instructed on the package. For jasmine rice its 2 cups of water and 1 cup of rice.
Heat in a medium pot over high heat until boiling, cover, reduce heat to low and let it sit for 15-20 minutes.
Step 2: Cook the Veggies
While the rice is cooking, chop your veggies. Place them on a sheet pan and drizzle with olive oil and season with salt and pepper.
Pop those veggies in the oven for 20-23 minutes. The kale should be crispy and the sweet potatoes should be fork tender.
Step 3: Cook the Pork
Put a nonstick skillet over medium high heat. Once warm toss in your meat and stir occossianally. The chorizo will render a lot of fat as it cooks and the color will go from bright red to a brownish muted red. 6-8 minutes.
Transfer your meat to a dish and set aside. Use the chorizo fat in the nonstick skillet to cook an over easy egg.
Step 4: Assemble your Spicy Pork Bibimbap!
Once all your components are finished, scoop some rice into a serving bowl along with the veggies, chorizo, egg, gochujang, a seaweed sheet, sesame seeds and a small drizzle of sesame oil.
Spicy Pork Bibimbap Leftovers
Don’t freeze it, you fool
But if you must, it’ll do fine in the fridge for a day or two. Just cover in an airtight container, and don’t expect the veggies to be nice and crisp when you reheat them. It’s the price you pay for not stuffing yourself to the point of being uncomfortable.
Or here’s an idea! Invite a friend over next time, SHARE! They’ll like you more if you feed them bibimbap.
If you like this spicy pork bibimbap recipe and are hoping there are all kinds of other Bibimbap recipes, you’re in luck! The variations are endless. Let your imagination go wild. Or don’t think at all, just follow these other great bibimbap recipes.
We’d love to hear from y’all, please let us know how the recipes turn out. As always, thanks for stopping by! Cheers
Spicy Pork Bibimbap Influences
The PNW is blessed with a growing Korean population. The majority is in Seattle, it has the fourth largest population in the country.
But Portland is no slouch. Multnomah county and the surrounding metro area, also boast a good sized population. That is made evident by the many Korean restaurants around town, especially in Beaverton’s unofficial Koreatown.
We’ve kept the basic foundation of bibimbap and ran with the different flavor potentials. It’s one reason why we love bibimbap so much, you rarely have the same one.
Here are some frequently asked questions about bibimbap, along with their answers:
Can bibimbap be made with other proteins?
This spicy pork bibimbap certainly isn’t traditional. Bibimbap is normally made with beef, chicken, or pork, it can also be made with other proteins, such as tofu or shrimp. So go wild, don’t even use a protein. Veggie Bibimbap baby.
Can bibimbap be made in advance?
Bibimbap is best when it is freshly made, as the rice can become dry and the vegetables can lose their crunch when stored for too long.
However, if you do need to make bibimbap in advance, you can prepare the individual ingredients and store them in the fridge. When you’re ready to eat, simply reheat the ingredients and assemble the bibimbap bowls.
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