Best Ever Low Carb Bibimbap
Although this Korean dish literally translates to mixed rice, I'm still using the name because the overall taste is the same. You don't miss the rice because the meat and egg are so filling. It's quite long winded on the prep front, but cooking is repetitive and easy. I suggest cooking this when you have a bit of time. But equally you could prep the veg ahead of time and reheat it for a midweek meal.
Instructions
- 1
Make sure you have made a quantity of Korean Gochujang paste in advance (recipe in the notes). If you buy shop bought it will have sugar and wheat in it.
- 2
Brush the raw pork belly with a few teaspoons of your Gochujang paste.
- 3
Place the separated red onion quarters in the bottom of your slow cooker.
- 4
Lay the pork in a single layer over the onions. Pour in the boiling water.
- 5
Cook on high for 2 hours and then turn down to low for 4. If you're going to be at work, cook all day on low. Reserve the cooking liquid to pour over the finished dish.
- 6
If not using a slow cooker, cook the paste-coated meat in a ceramic dish covered with foil for 2 hours at 140°C fan / 160°C electric / gas 2.
- 7
Just before cooking the vegetables, coat the cooked pork with more paste and sear on the BBQ or in a frying pan to get a caramelised finish — or serve as is.
- 8
Heat your oven to 60°C to keep the meat warm on a plate covered with foil.
- 9
30–45 minutes before you want to eat, prepare all the vegetables.
- 10
Bring a medium pan of salted boiling water to the boil and add the beansprouts. Boil for 15 minutes while you cook the other veg.
- 11
In a wok or frying pan over a high heat add a splash of oil. Add the red pepper and fry for 1 minute moving constantly. Remove to a plate and wipe out the wok.
- 12
Add another splash of oil. Squeeze excess liquid from the carrot using kitchen roll. Fry for 1 minute moving constantly. Remove and wipe out the wok.
- 13
Add another splash of oil. Fry the spring onions for 1 minute moving constantly. Remove and wipe out the wok.
- 14
Add another splash of oil. Squeeze excess liquid from the cucumber. Add to the wok with 1 crushed garlic clove and fry for 1 minute. Remove and wipe out the wok.
- 15
Add another splash of oil. Fry the baby spinach until wilted and squeeze out excess liquid. Add 1 crushed garlic clove and fry for 30 seconds more. Remove to a plate.
- 16
Strain the beansprouts through a sieve. The veg cooking is done. Retain the cooking water to pour over your finished dish for extra moisture and flavour.
- 17
Fry your eggs as you like them.
- 18
Arrange in bowls, topped with the egg and sprinkled with optional sesame seeds. The point of the dish is to mix it all together, adding more Gochujang sauce to taste.
Notes
- The essential Korean Gochugaru paste recipe is available separately — make this in advance.
- The veg can be at room temperature when you serve them, so there's no need to keep them warm as you cook each one.