Rainbow Bibimbap Bowl will Brighten your Dinner Table

Better Living with Great Recipes

Tasty dish - Korean Bibimbap from Foodland Ontario
Tasty dish - Korean Bibimbap from Foodland Ontario

THUNDER BAY – LIVING – There is a world of food out there. As Thunder Bay’s growing ‘Foodie’ culture continues to thrive and evolve, many people are trying dishes that only a few short years ago they might never have heard about.

Here is a great dish from Foodland Ontario well worth trying in your kitchen.

Bibimbap is a Korean dish that means “mixed rice”. This tasty meal has everything you need in one bowl and is a great way to showcase the rainbow of vegetables Ontario has to offer.

Preparation Time: 25 minutes
Marinating Time:
1 hour
Cooking Time: 10 minutes
Serves 4

500 g Ontario Pork Loin, very thinly sliced
1/4 cup (50 mL) Ontario Maple Syrup
3 tbsp (45 mL) soy sauce
1 tbsp (15 mL) grated fresh gingerroot
1 tsp (5 mL) each sriracha sauce, sesame oil and fish sauce
2 cloves garlic, minced
3 tbsp (45 mL) granulated sugar
1/2 cup (125 mL) rice wine vinegar
1 cup (250 mL) julienned Ontario Carrots
1 cup (250 mL) Ontario Bean Sprouts
4 cups (1 L) cooked rice
1 cup (250 mL) sliced Ontario Greenhouse Cucumber
1 cup (250 mL) sliced Ontario Red Onion
4 Ontario Eggs, cooked sunny side up

Place pork in a medium bowl. In a small bowl, whisk together maple syrup, soy sauce, ginger, sriracha, sesame oil, fish sauce and garlic. Cover and refrigerate half of the sauce. Pour remaining sauce over pork; stir until pork is well coated. Cover and refrigerate for 1 hour.

Carrots: In the small bowl, dissolve sugar in 1/4 cup (50 mL) warm water; stir in vinegar and carrots. Cover and refrigerate for 1 hour.

Toppings: In the small bowl, pour enough boiling water over bean sprouts to cover. Let stand 3 minutes or until tender. Drain and rinse under cold running water; squeeze out excess liquid.

Add pork mixture to large skillet. Over high heat; cook stirring to break up meat, for about 5 minutes, or until no liquid remains and pork starts to get crisp around edges.

Scoop rice into 4 large bowls. Arrange pork, bean sprouts, cucumber, pickled carrot and red onion in a circle over rice in each bowl. Top with egg. Serve with the remaining sauce.

Nutritional Information:
1 Serving
PROTEIN: 40 grams
FAT: 10 grams
FIBRE: 4 grams
SODIUM: 1320 mg