Korean Spicy Pork Bibimbap Recipe with Chili Crisp Smoky

How to make it

1. In a bowl, mix Lee Kum Kee Chili Crisp Smoky, Lee Kum Kee Premium Soy Sauce, gochujang, brown sugar, and Lee Kum Kee Pure Sesame Oil to make the marinade. Add pork slices and toss to coat thoroughly. Marinate for 20 minutes while preparing vegetables.

2. Blanch spinach and bean sprouts separately in boiling water for 30 seconds each, then shock in ice water and squeeze dry. Sauté zucchini and carrots individually over medium heat with 1 tsp Lee Kum Kee Pure Sesame Oil and a pinch of salt for 1–2 minutes each until tender-crisp. Set each component aside in neat piles.

3. Heat a heavy skillet or wok over medium-high heat until hot. Cook the marinated pork in batches, letting it sear undisturbed for 1–2 minutes per side until caramelized and slightly charred. Transfer to a plate and keep warm.
4. In the same skillet, reduce heat to medium and fry eggs sunny-side up in oil until the edges are crisp and golden, leaving yolks runny for mixing later.

5. Divide hot rice among 4 bowls and arrange spinach, bean sprouts, zucchini, carrots, and spicy pork on top in sections. Place a fried egg in the center of each bowl, drizzle generously with Lee Kum Kee Chili Crisp Smoky, and sprinkle with sesame seeds. Serve immediately, mixing thoroughly before eating.

    

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