Bibimbap Recipe From Inspiralized
This vibrant and flavorful Korean-style bowl is a delightful twist on traditional rice bowls. With spiralized cucumber, daikon radish "rice," marinated ground pork, and a perfectly fried egg, each bite offers a symphony of textures and tastes that will leave your taste buds singing. This dish is both visually stunning and satisfying, making it a perfect choice for a quick and delicious meal.
— Constant Cookbook
Ingredients
- 1 large cucumber
- 2-3 large daikon radishes, peeled
- 1 tablespoon low-sodium soy sauce
- 1 1/2 teaspoons rice vinegar
- 2 tablespoons gochujang (Korean red pepper paste)
- 1 teaspoon Asian sesame oil
- 2 teaspoons roasted sesame seeds
- 8 ounces lean ground pork
- 1/2 cup diced scallions, green and white parts
- 2 tablespoons finely minced garlic
- 1 teaspoon grated fresh ginger
- 2 teaspoons low-sodium soy sauce
- 3 packed cups fresh spinach
- 4 large eggs
- Cooking oil (vegetable, canola, coconut)
Instructions
- Spiralize the cucumber, medium thickness, then set aside in refrigerator to keep cold. Spiralize the daikon radish, thin thickness (blade d). Place the spiralized daikon in a food processor and pulse until resembles size of rice grains. You should have approximately 3 cups of daikon rice.
- In a medium bowl, whisk together the soy sauce, rice vinegar, gochujang, sesame oil and sesame seeds. Add in the ground pork to the bowl and let marinate on counter while you continue with recipe.
- Heat a wok or large saute pan over medium-high heat. When hot, drizzle in cooking oil and swirl to coat pan. Add in the scallions, ginger and garlic. Stir fry for 15 seconds until fragrant. Add in the daikon "rice" and stir fry for about 5 minutes, until the daikon turns transluscent. Season salt to taste and toss well. Remove "rice" from pan, and cover to keep warm.
- Wipe the pan clean. Return pan to medium-high heat. When hot, drizzle in just a little cooking oil. Add in the spinach and stir fry, tossing frequently, for 2 minutes, until spinach is wilted. Remove spinach to plate and set aside.
- Wipe pan clean. Return same pan to medium heat. When hot, swirl in cooking oil. Crack in the eggs and cook without stirring for 3 minutes or until the egg whites are set on the edges. Cover pan, reduce heat to medium-low and cook for an additional 1-2 minutes until the egg whites are cooked through and the yolks still runny. Remove from pan to a plate, and set aside.
- Return same pan to stove, set on high heat. When hot, swirl in cooking oil. Add in the marinated pork, breaking up the pork with your spatula. Cook pork for 4-5 minutes, until no longer pink and pork is cooked through.
- Evenly divide the daikon rice, pork, spinach and cucumber noodles between four bowls. Top each bowl with a fried egg.
Cook Time
20M
Prep Time
PT15M
Yield
4
Nutrition
- Calories: 267 kcal
- Carbohydrate Content: 7 g
- Protein Content: 17 g
- Fat Content: 19 g
- Saturated Fat Content: 6 g
- Cholesterol Content: 205 mg
- Sodium Content: 235 mg
- Fiber Content: 1 g
- Sugar Content: 2 g
- Serving Size: 1 serving
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