The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Korean-style Pork Bibimbap with Brown Rice, Cucumber Salad & Fried Egg
This Korean-style rice bowl comes with free-range British pork mince, brown rice, an oozy fried egg and chilli cucumber salad. Bright orange carrots and leafy greens deliver colour and vibrance. Zesty fresh lime and chilli bring the zing.
Ready in 20
High protein
5 plants
Serving size
Ingredients
- 1 tsp black sesame seeds (Sesame)
- 2 egg (Eggs)
- 250g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 25g honey
- 2 tbsp gochujang paste (Soya) (Fermented Red Jalapeno (Red Jalapeno Chilli Peppers, Salt), Coconut Palm Sugar, Tomato Paste, Tamari Sauce (Water, Soybeans, Salt, Spirit vinegar), Maple Syrup, Rapeseed Oil, Garlic Puree, Ginger Puree, Spirit Vinegar, Salt)
- 1 carrot
- 1 pak choi
- 2 spring onion
- 1 tbsp chilli paste (Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 1 midi cucumber
- 1 unwaxed lime
- 300g free-range pork mince
Nutritional Information
Calories: 787
Protein: 45g
Carbs: 53g
Fat: 44g
Ingredients
- 1 tsp black sesame seeds (use half) (Sesame)
- 1 tbsp chilli paste (use half) (Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 25g honey (use half)
- 150g free-range pork mince
- 250g steamed brown basmati rice (use half) (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 1 unwaxed lime (use half)
- 1 midi cucumber (use half)
- 2 egg (Eggs)
- 2 tbsp gochujang paste (use half) (Soya) (Fermented Red Jalapeno (Red Jalapeno Chilli Peppers, Salt), Coconut Palm Sugar, Tomato Paste, Tamari Sauce (Water, Soybeans, Salt, Spirit vinegar), Maple Syrup, Rapeseed Oil, Garlic Puree, Ginger Puree, Spirit Vinegar, Salt)
- 2 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 1 pak choi (use half)
- 2 spring onion
- 1 carrot (use half)
Nutritional Information
Calories: 840
Protein: 50g
Carbs: 54g
Fat: 47g
Korean-style Pork Bibimbap with Brown Rice, Cucumber Salad & Fried Egg
This Korean-style rice bowl comes with free-range British pork mince, brown rice, an oozy fried egg and chilli cucumber salad. Bright orange carrots and leafy greens deliver colour and vibrance. Zesty fresh lime and chilli bring the zing.
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Cooking Instructions
Before you start
- Pull out a large frying pan, a medium frying pan, a medium bowl, a grater, a peeler & a measuring jug
Get sizzlin'
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the pork and cook for 7 mins, breaking it up with a wooden spoon, until golden and cooked through
- Quarter the lime. Squeeze in the juice from half the lime and season with salt. Remove the pork from the pan and set aside
Make the cucumber salad & prep
- Meanwhile, peel the cucumber into ribbons and place into the medium bowl with one-third of the tamari and one-third of the chilli paste (for those who'd like more heat). Toss to coat, then set aside
- Thinly slice the spring onions. Trim the pak choi and cut into bite-sized pieces. Coarsely grate the carrot
Build the dish
- Reheat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the carrot, pak choi and spring onion and cook for 2-3 mins, until softening
- Stir in the gochujang, honey, remaining tamari, one-third of the chilli paste (for those who'd like more heat) and 50ml water (25ml for 1 person)
- Add the rice to the pan and break it up with a wooden spoon. Mix in the pork and cook for 2 mins, until the rice is piping hot
Sunny side up
- Heat the medium frying pan with 1 tsp oil on medium-high heat. Once hot, crack in the eggs and cook for 2-3 mins, until the whites have set and the yolks are runny. Season lightly with salt and pepper
Plate up
- Share the pork bibimbap between bowls, with the cucumber salad alongside. Top with the fried eggs
- Scatter over the sesame seeds. Finish with a drizzle of remaining chilli paste (for those who'd like the heat) and garnish with the remaining lime wedges
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