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.
Marinating Time: 1 hour
- 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 medium bowl. In 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 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 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 circle over rice in each bowl. Top with egg. Serve with remaining sauce.
- PROTEIN: 40 grams
- FAT: 10 grams
- CARBOHYDRATE: 70 grams
- CALORIES: 539
- FIBRE: 4 grams
- SODIUM: 1320 mg