Korean bibimbap with pork and fried egg


Freezer friendly

( 2 adults and 2 kids )

  •  wholegrain rice
  • 0.5 headpointed cabbage
  • 150 gramsmushrooms
  • 300 gramscarrots*
  • 500 gramspork chops
  • egg
  • 0.5 clovegarlic
  • 5 tbspsoy sauce
  • 2 tbspsesame oil
  • 1 tbspacacia honey*
  • 1 tbspbalsamic vinegar
  • 20 gramssesame seeds
  •  olive oil
  •  salt
  •  pepper
* = Good to know - click the ingredient
= See the recipe - click the ingredient

Quick game: Who in your house can say "bibimbap" quickly in a row the most times? The name might sound funny, but what hides behind it is delicious! The dish is Korean, and is super tasty - with a variety of flash fried veggies, pork, and a fried egg on top. If you like, the pork can be swapped for chicken fillet. Enjoy!


1. Cook the rice according to the packet.

2. Chop the cabbage into strips. Clean and quarter the mushrooms. Peel the carrots and cut those into strips, too. Cut the pork into thin strips if it isn't already cut. Remember to wash hands and utensils when you're finished.

3. Sear the pork on a pan or in a wok in some olive oil. Add the veggies - you can try to keep the veggies separated, if you want your dish to look like the picture here. If you're not fussed, just fry the lot together.

4. Crack the eggs on a separate pan with some olive oil. Season with salt and pepper and fry the way your lot likes them.

5. Make a marinade from pressed garlic, soy sauce, sesame oil, honey and vinegar, and mix well. If you and the kids like spice, you can add a pinch of chilli, if you have some to hand.

6. Serve the dish with rice and top with fried egg and sesame seeds..

7. Enjoy!


Tasks for kids in the kitchen: Let your kids help cut the pork into strips. They can also help quarter the mushrooms.

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