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Pulled pork bibimbap

Name: Pulled pork bibimbap
Cook time: 25 min
Yield: 2
Cuisine: Jeonju / South Korea

with fried egg and korean ketchup

Ready in around 25 mins

RECIPE FACT:

Bibimbap appeared into 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: 2850kj (682Kcal)
Protein: 41g
Carbohydrate: 68g
Fat: 19g
Contains: Egg, Soy, Sesame

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:

Peel and trim both ends of the carrot then grate. Cut the capsicum in half and remove the seeds, then cut into ½ cm slices. Set both aside until needed.
2. TO PREPARE THE BROWN RICE:

Microwave option (preferred): Open the bag of steamed brown 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 brown rice breaking up any clumps by squeezing the bag gently. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. Once hot add the rice and cook for 2-3 mins until hot.
3. TO PREPARE THE PORK AND EGGS:

Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. 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 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.
TO SERVE:

Divide the brown rice, baby kale and spinach, carrot and capsicum between bowls. Top with the pork and place a fried egg on top (see tip). Finish with a drizzle of Korean ketchup and a sprinkle of sesame seeds.