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.
Equipment
- julienne peeler or spiralizer
Ingredients
- 500 g pork belly slices choose more meat than fatty ones
- ⅓ quantity of the homemade Gochugaru paste you've made see recipe below
- 150 g baby spinach leaves
- 3 carrots peeled and julienned or spiralized sprinkle with a pinch of salt
- 1 outer flesh of a cucumber peeled julienned or spiralized avoid the seeded centre
- 200 g fresh beansprouts
- 1 red pepper, deseeded and sliced into very thin strips
- 1 bunch spring onions, finely sliced
- 2 free range organic eggs
- 2 cloves garlic crushed
- light in colour olive oil
- sesame seeds to garnish
Instructions
- Make sure you have made a quantity of Korean Gochugaru paste in advance. If you buy shop bought it will have sugar and wheat in it.
- Finely slice the raw pork belly and coat in a third of your Gochugaru paste.
- Marinate covered in the fridge for 24 hours.
- Ahead of cooking the meal, take the pork out of the fridge approx. 2 hours before to give it time to relax at room temperature.
- Prepare all the vegetables.
- Heat your oven to 80°c so that you can keep the meat warm.
- Heat a frying pan with a tablespoon of olive oil, to medium hot. I put my electric hob to #7.
- Fry the meat in two batches so that it browns nicely.
- Place on a plate, covered in foil and place in the oven to keep warm.
- 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.
- In a wok or frying pan over a high heat add a splash of oil.
- Add the red pepper to the wok and fry for 1 minute moving constantly so it doesn't stick. Remove to a plate and wipe out the wok with kitchen paper.
- Add another splash of oil.
- Put the prepped carrot into a couple of sheets of kitchen roll and squeeze out the excess liquid. Add to the wok and fry for 1 minute, moving the carrot constantly so that it doesn't stick. Remove to a plate and wipe out the wok with kitchen paper.
- Add another splash of oil.
- Add the spring onions to the wok and fry for 1 minute moving constantly so it doesn't stick. Remove to a plate and wipe out the wok with kitchen paper.
- Add another splash of oil.
- Put the prepped cucumber into a couple of sheets of kitchen roll and squeeze out the excess liquid. Add to the wok with 1 crushed garlic clove and fry for 1 minute, moving the cucumber constantly so that it doesn't stick. Remove to a plate and wipe out the wok with kitchen paper.
- Add another splash of oil.
- Fry the baby spinach until wilted and squeeze out the excess liquid while still in the pan. Add 1 crushed garlic clove and fry for 30 seconds more, moving it constantly so that it doesn't stick. Remove to a plate.
- Strain the beansprouts through a sieve. The veg cooking is done. Retain the cooking water to pour over your finished dish if you'd like a bit more moisture. It actually brings the flavour out a little more.
- Fry your eggs as you like them.
- Arrange in bowls, topped with the egg and sprinkled with sesame seeds.
- The point to the dish is to mix it all together adding more Gochugaru sauce to taste.
Notes
Here is the essential recipe for the Korean Gochugaru paste recipe.
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.