IP Pork Dish #2: Bibimbop
While similar in ingredients to the Korean Pork Lettuce Wraps, assembly is slightly different and there are a few additions. I LOVE Bibimbop and find this recipe to be a strong imitation of the one I used to get down the street in Philly.
What you need:
- Cooked pork (about an ounce per person, but adjust as you please)
- Cooked rice
- Gochujang sauce
- Kimchi
- Sauteed mushrooms
- Cooked zucchini
- Eggs (1 per serving)
- Cilantro and scallions
This was a great lunch because the only additional I needed from the previous meal were the mushrooms and the zucchini. Overcrowded my zucchini pan – don’t be like me. I am lazy, remember?
To assemble:
Rice to cover the bottom of the bowl, and then the other ingredients (except sauce, egg, and herbage) sectioned on the top, almost like a little buffet on top of the rice. Then fry one egg per dish and top, then cover in sauce, cilantro, and scallions.
If I worked in the office and were taking this in, I would pack the ingredients all together except the egg and sauce. Pack the sauce in a little baggie so it doesn’t get soggy, and either forego the egg or scramble it up and toss it with the other toppings.
