This is a quick, easy and lighter version of the popular Korean dish called “Bibimbap”. Usually, a poached egg is added on top when the dish is served.
FRESH FROM THE STORE
- Ground Pork
- 5 pcs Shiitake Mushrooms
- 3 pcs Green Onion
- 1/2 White Onion
- 1 tbsp Ginger
- 1 tsp Garlic
- 2 tbsp Sesame Seeds
FROM YOUR PANTRY
- 1 cup Rice
- 1 tsp Chili Flakes
- 2 tbsp Rice Vinegar
- 5 tbsp Tamari Sauce
- 5 tbsp Sesame Oil
Peel ginger and dice. Wash green onions, cut off edges and cut into small pieces. Peel white onion, cut in half. Store one half and dice the other half. Clean mushrooms and cut into slices.
Heat up 1 1/2 cups of water in a pot. Once boiling, add rice, cover and reduce the heat to low. Cook rice for about 12 minutes, or until it is tender. Stir occasionally while it is cooking. Set the rice aside and fluff it with a fork.
Marinate ground pork in sesame oil, 1/2 of the tamari sauce, ginger, garlic, sesame seeds and chili flakes.
Mix ground pork, sauces and spices very well and refrigerate for a few minutes.
Heat up remaining sesame oil in a pan. Add ground pork mixture and diced white onion.
Sauté at medium to high heat for about 10 minutes until pork is fully cooked.
Add shiitake mushrooms and 90% of the green onion. Cook for another 2 minutes.
Divide portions in two. Serve rice in a bowl. Spread pork mixture on top. Garnish with remaining green onion cubes and sesame seeds.