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Bibimbap Bowl

Bibimbap Bowl
Prep Time
10 min
Cook Time
35 min
Yields
4 servings

A spiced to perfection ground pork is one of the many stars in this organized, healthy homemade bibimbap recipe. Complimented with both cooked and raw vegetables, warm rice and a fried egg, this bowl is tied together with a sweet and sour cherry hoisin sauce.

Click here to watch how to make this recipe.

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ingredients

Cherry Hoisin Sauce

1
cup fresh or frozen (no sugar added) sour cherries
2
cloves garlic, minced
¼
cup water
¼
cup unsweetened rice vinegar
2
Tbsp fish sauce
2
Tbsp sweet white miso paste
2
Tbsp toasted sesame oil
1
Tbsp cornstarch

Bibimbap

1
lb(s) ground pork, cooked
3
cups hot cooked short-grain white rice or brown rice
1
lb(s) baby bok choy, steamed (cooked)
2
carrots, julienned or shredded (raw)
2
green onions, sliced on a bias (raw)
4
large eggs, fried
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directions

Step 1

In a medium saucepan, whisk together all sauce ingredients over medium heat. Continuing to whisk, bring to a boil and cook for 1 minute, until cherries dissolve and cornstarch has thickened mixture. If not using immediately, store in a sealable glass jar in the refrigerator for up to 1 week.

Step 2

To bowls, add compartments of ingredients beginning with rice, followed by cooked pork, bok choy and carrots. Scatter over green onions and place a fried egg in the centre.

Step 3

Drizzle bowls with prepared hoisin sauce and serve warm.

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