Bibimbap-Style Sweet and Salty Pork and Bean Sprout Namul On Rice

Bibimbap-Style Sweet and Salty Pork and Bean Sprout Namul On Rice

This is an easy bibimbap dish topped with plenty of bean sprout namul and sweet and salty stir-fry pork using sliced meat for ginger pork.

Ingredients: 2 servings

Thinly sliced pork for making ginger pork
4 slices
Bean sprouts
1 bag
1/2 tablespoon
★Soy sauce
1 tablespoon
1 tablespoon
1/2 tablespoon
Vegetable oil
as needed
Oyster sauce
1/2 teaspoon
☆Sesame oil
1 1/2 tablespoons
☆Soy sauce
1 tablespoon
1 teaspoon
☆Pickling vinegar for rakkyo
1 teaspoon
☆Grated garlic
1 teaspoon
1 teaspoon
Ground white sesame seeds
1 tablespoon
Soft-poached eggs


1. Combine the ★ and ☆ ingredients separately.
2. Julienne the carrot, and boil. Skim off the scum, and add the bean sprouts. Drain the excess water in a sieve after 1 minute.
3. Cut the pork into 5 mm wide strips. Stir-fry in a frying pan with vegetable oil. When cooked through, add combined ★ ingredients, and simmer a little bit.
4. It's best to have strong sweet and salty taste for the meat, so even if you think it's too strong, don't worry about it. Just swirl in the oyster sauce, mix it in, and turn off the heat.
5. Mix Step 2 with ☆ ingredients together, and mix in the ground sesame seeds.
6. Place the Step 5 vegetables on rice, and put a plenty of meat on top. Put a soft-boiled egg in the middle, and done.

Story Behind this Recipe

This is a donburi (rice bowl) dish that I make when I don't know what to cook. Since this has plenty of meat and vegetables, you don't need any side dishes.