Hearty Bean Sprout and Radish Bibimbap with Pork
Baek Jong Won’s Bibimbap Recipe Inspired: Bean Sprout and Radish Bibimbap with Pork ‘Matnani’ – The Ultimate Combination!
In these times when many of us are eating lunch at home, here’s a bibimbap recipe that’s simple, quick to make, affordable, and satisfying. It’s a fantastic recipe that both kids and adults will love!
Main Ingredients- 2 cups ground pork
- 1 onion
- 500g bean sprouts
- 1/2 radish
- 1 stalk green onion (optional, for color)
Pork ‘Matnani’ Seasoning- 2 cups ground pork
- 2/3 cup soy sauce
- 1 cup water
- 2 Tbsp sugar
- 2 Tbsp minced garlic
Radish Salad (Mu Saengchae) Seasoning- 1 Tbsp sugar
- 1 Tbsp minced garlic
- 4 Tbsp gochugaru (Korean chili flakes)
- 1/3 cup anchovy sauce (myeolchi aekjeot)
- 1/4 cup vinegar
Bean Sprout Salad Seasoning- 1 Tbsp soup soy sauce (gukganjang)
- 0.5 Tbsp minced garlic
- 1/3 Tbsp fine sea salt (kkot so-geum)
- 1.5 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp sesame oil
- 2 cups ground pork
- 2/3 cup soy sauce
- 1 cup water
- 2 Tbsp sugar
- 2 Tbsp minced garlic
Radish Salad (Mu Saengchae) Seasoning- 1 Tbsp sugar
- 1 Tbsp minced garlic
- 4 Tbsp gochugaru (Korean chili flakes)
- 1/3 cup anchovy sauce (myeolchi aekjeot)
- 1/4 cup vinegar
Bean Sprout Salad Seasoning- 1 Tbsp soup soy sauce (gukganjang)
- 0.5 Tbsp minced garlic
- 1/3 Tbsp fine sea salt (kkot so-geum)
- 1.5 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp sesame oil
- 1 Tbsp soup soy sauce (gukganjang)
- 0.5 Tbsp minced garlic
- 1/3 Tbsp fine sea salt (kkot so-geum)
- 1.5 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
First, finely mince one onion.
Step 2
Place the minced onion in a heated frying pan.
Step 3
Add the ground pork (2 cups), soy sauce (2/3 cup), sugar (2 Tbsp), minced garlic (2 Tbsp), and water (1 cup) to the pan. Mix everything well and cook over high heat until the liquid evaporates.
Step 4
Stir constantly to prevent sticking. Your delicious seasoned pork will be ready once the liquid is gone!
Step 5
Wash half a radish and julienne it thinly. Slicing it thinly makes it absorb the seasoning better and taste more delicious.
Step 6
If you’d like to add some color to the radish salad, finely chop a small amount of the green part of the green onion. (This is optional, and you can omit it if you don’t have it.)
Step 7
In a large bowl, combine the julienned radish and green onion (if using). Add sugar (1 Tbsp), minced garlic (1 Tbsp), anchovy sauce (1/3 cup), and vinegar (1/4 cup). Mix everything thoroughly.
**Tip:** If you don’t have anchovy sauce, you can season with fine sea salt. It’s best to add the anchovy sauce gradually while tasting, rather than all at once. The radish will release water over time, making it less salty, so it’s okay to season it a bit more strongly initially.
Step 8
Rinse the bean sprouts thoroughly under running water.
Step 9
Bring a pot of water to a boil, adding 1/3 Tbsp of fine sea salt.
Step 10
Once the water is boiling, add the bean sprouts and blanch them for about 5 minutes until they are crisp-tender.
Step 11
After blanching, quickly rinse the bean sprouts under cold water to cool them down, then gently squeeze out any excess water.
Step 12
In a bowl, combine the squeezed bean sprouts with soup soy sauce (1 Tbsp), minced garlic (0.5 Tbsp), and gochugaru (1.5 Tbsp). Mix well by gently tossing.
Step 13
Finally, drizzle in 1 Tbsp of sesame oil and mix again. Your delicious seasoned bean sprouts are ready!
Step 14
This bibimbap is surprisingly easy to make and incredibly delicious. Everyone from adults to children will love it, so be sure to give it a try!
Step 15
Serve warm rice topped generously with the seasoned bean sprouts, radish salad, and the pork ‘Matnani’ mixture. A drizzle of sesame oil is perfect. For an extra treat, you can add canned tuna or gochujang (red chili paste) to make it an irresistible meal!
