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Pulled pork bibimbap

with fried egg and korean ketchup

Ready in around 25 mins

RECIPE FACT:
Bibimbap appeared in the in-flight menu of Korean Air in the 1990s and quickly became one of the most popular in-flight menu items in the world. Tip: It is customary to break the egg yolk and mix it through the food before eating.
Nutritional Info:
  • Energy: 3339kj (799Kcal)
  • Protein: 45g
  • Carbohydrate: 66g
  • sugars: 14g
  • Fat, total: 36g
  • saturated: 7g
  • Sodium: 1782mg
  • Contains: Egg, Soy, Sesame
Serving Amount:
Serves 2 people
Cooking Instructions:
  • 1. TO PREPARE THE VEGETABLES:

    Peel and trim both ends off the carrot then grate. Cut the roasted capsicum into ½ cm slices. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the capsicum and edamame, season with salt and pepper and cook for 2-3 mins until charred. Set aside and keep warm. Wipe out the pan and place back over a medium-high heat with a drizzle of oil. Once hot, add the carrot, cook for 1-2 mins then add the baby spinach and cook until lightly wilted. Set aside and keep warm.

  • 2. TO PREPARE THE PORK AND EGGS:

    Wipe out the pan and place back over a medium-high heat with a drizzle of oil. Once hot, add the slow cooked pork and cook for 4-5 mins, breaking up any large clumps with a wooden spoon. Add the bibimbap seasoning and cook for a further 1-2 mins until all coated. Remove from the pan, cover and keep warm. Wipe out the pan and place back over a medium-high heat with a drizzle of oil. Once hot, crack the eggs, season with salt and pepper and cook for 2-3 mins for a soft yolk or a little longer for hard

  • 3. TO PREPARE THE MIXED RICE:

    Microwave option (preferred): Open the bag of steamed mixed rice breaking up any clumps by squeezing the bag gently and add to a microwave safe bowl, cover and cook on high (750W) for 2-3 mins. Pan method: Open the bag of steamed mixed rice breaking up any clumps by squeezing the bag gently. Place a non-stick frying pan over a medium-high heat with a drizzle. Once hot, add the rice and cook for 2-3 mins until hot.

  • TO SERVE:

    Spoon the rice and vegetables into bowls. Top with the pork and a fried egg (see tip). Drizzle with Korean ketchup and ginger mayo.

Ingredients In your box:
  • 1 pack of slow cooked pork
  • 1 pack of free-range eggs
  • 1 pack of steamed mixed rice
  • 1 pot of Korean ketchup
  • 1 pot of ginger mayo
  • 1 pot of bibimbap seasoning
  • 1 pot of roasted capsicum and edamame
  • 1 bag of baby spinach
  • 1carrot

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