Marinate Ahead
Korean Pork Bibimbap
Sesame Brown Rice with Spinach
Ingredients
- 2 Tbsp low-sodium soy sauce
- 2 Tbsp dark sesame oil, divided
- 1 Tbsp gochujang (Korean chile paste)
- 1 Tbsp honey
- ¾ lb ground pork
- ½ (8-oz) pkg sliced mushrooms
- 1 (12-oz) pkg organic vegetable stir-fry medley (such as Eat Smart)
- 2 large eggs
Instructions
- Combine soy sauce, 1 Tbsp oil, gochujang, and honey in a bowl.
- Cook pork and mushrooms in ½ Tbsp hot oil in a large nonstick skillet or wok over medium heat 5 minutes or until pork starts to brown.
- Add half of soy sauce mixture; cook 3 to 4 minutes or until pork is browned and crumbly and sauce is almost absorbed. Remove from heat; keep warm.
- Steam stir-fry medley according to package directions; keep warm.
- Heat ½ Tbsp oil in skillet over medium heat. Crack eggs into skillet; cook 2 minutes per side or until cooked to desired doneness.
- Divide Sesame Brown Rice with Spinach recipe between 2 bowls. Top each with pork mixture, vegetables, and 1 egg. Drizzle with remaining sauce.
Side Dish Ingredients
- 1 (10-oz) pkg frozen microwavable brown rice
- ½ (5-oz) pkg organic baby spinach
- 1½ tsp toasted sesame seeds
- 1 Tbsp low-sodium soy sauce
Side Dish Instructions
- Cook rice according to package directions. Stir in spinach, sesame seeds, and soy sauce while warm.
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