Cozy Pork Bibimbap
with Zucchini & Sesame Radishes
Cooking time
30 minutes
Servings
4
Calories
680 /serving
Kids can help assemble these hearty bowls, based on a comforting Korean staple. Bibimbap is built on warm white rice, offered here with three tasty toppings: browned pork, sautéed zucchini and kale, and crisp radish rounds dressed in sesame oil and rice vinegar.
We will send you:
- 510g Canadian-raised lean ground pork
- 200g Radishes
- 2 Green zucchini
- ½ Bunch of kale
- 30ml Rice vinegar
- 320g White rice
- 60ml Sweet chili sauce
- 15ml Toasted sesame oil
- 24g Mellow Sesame spices (brown sugar, sea salt, white sesame, garlic, canola oil, ginger, paprika flavour, black pepper, cellulose)
Contains: Sesame
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Total Fat
24 g
Saturated Fat
6 g
Sodium
1160 mg
Total Carb
85 g
Sugars
17 g
Protein
34 g
Fibre
3 g
Preparation
Cook the rice
- In a medium pot, combine the rice, 2 ½ cups water and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Sauté the zucchini & kale
- Meanwhile, quarter the zucchini lengthwise; cut crosswise into ½ inch pieces.
- Remove the kale leaves from the stems; roughly chop the leaves.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the zucchini and sauté, 3 to 4 min., until beginning to soften.
- Add the kale and ½ the spices. Sauté, 1 to 2 min., until wilted and tender.
- Transfer to a medium bowl and toss with ⅔ of the sesame oil and 1 tsp of the vinegar.
- Wipe out and reserve the pan.
Cook & coat the pork
- In the same pan, heat a generous drizzle of oil on medium-high.
- Add the pork*; season with ½ the remaining spices and S&P.
- Cook, breaking up the meat, 4 to 6 min., until browned and cooked through.
- Add the chili sauce and 2 tbsp water.
- Cook, stirring often, 2 to 3 min., until the sauce is slightly reduced.
Season the radishes
- Meanwhile, thinly slice the radishes.
- In a second medium bowl, combine the radishes, remaining spices and sesame oil, and 1 tsp of the remaining vinegar.
Plate your dish
- Divide the rice between your bowls.
- Top, side by side, with the pork, zucchini, kale, and radishes. Bon appétit!
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*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
