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, Fried Egg & Cucumber Salad
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
- 3 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 2 tsp black sesame seeds (Sesame)
- 2 tbsp chilli paste (Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 4 egg (Eggs)
- 500g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 50g honey
- 4 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)
- 2 carrot
- 2 pak choi
- 2 spring onion
- 1 cucumber
- 500g free-range pork mince
- 2 unwaxed lime
Nutritional Information
Calories: 692
Protein: 38g
Carbs: 53g
Fat: 36g
Korean-style Pork Bibimbap with Brown Rice, Fried Egg & Cucumber Salad
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 2 large frying pans, a medium bowl, a measuring jug, a grater & a peeler
Get sizzlin'
- Quarter the limes
- Heat a large frying pan with 1 tsp oil on medium-high heat. Once hot, add the pork and cook for 7 mins, breaking up the mince with a wooden spoon, until golden and cooked through. Season with salt and pepper
- Squeeze in the juice from 1 lime, then remove from the pan and set aside
Make the cucumber salad
- Meanwhile, peel the cucumber into ribbons and place into the medium bowl with one-third of the tamari and half the chilli paste (for those who'd like the heat). Mix to coat, then set aside
- Thinly slice the spring onions. Trim the pak choi and cut into bite-sized pieces. Coarsely grate the carrots
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, then cook for 3-4 mins, until softening
- Add the gochujang, honey, remaining tamari, remaining chilli paste (use less for less heat) and 50ml water. Stir in the rice and pork
- Break up the rice with a wooden spoon. Cook for 2 mins, until the rice is piping hot
Sunny side up
- Heat the other large frying pan with 2 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
- Serve the pork bibimbap into bowls, with the cucumber salad alongside. Top with the fried eggs
- Scatter over the sesame seeds. Garnish with the remaining lime wedges
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