Pork Bibimbap

I never knew what bibimbap was exactly until good guy Justin Warner made it on his web series Chefshock. For reference, bibimbap is the Korean take on a Spanish Paella; crispy seasoned rice topped with vegetables and meats. This version is loosely based on Justin’s version, and I highly recommend you check it out his video. This feeds a crowd, and while it has a lot of ingredients, it couldn’t be easier to make. Get authentic and top with a fried egg or two, or add some lemon-lime soda (yes really) to the marinade!
Don’t stress if you don’t have the exact ingredients; this Pork Bibimbap recipe is more forgiving than an old pair of sweat pants (And the sauce is incredible). Also, instead of using a Dutch oven you can also use a Korean BBQ grill or grill pan. Let’s make my Pork Bibimbap recipe!

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5 from 3 votes

Pork Bibimbap

Pork Bibimbap
Course Main Course
Cuisine Korean
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 2 hours 50 minutes
Servings 6 Servings
Author Jim


  • 2 pounds pork loin (Beef is traditional, so by all means sub that in)
  • 2 apples (Gala work great)
  • 1/2 cup gochujang (Sriracha works great too)
  • 1/2 cup low sodium soy sauce
  • 2 cloves garlic, minced
  • 2 tablespoons ginger
  • 2 tablespoons honey
  • 1/3 cup apple cider vinegar
  • 4 cups cooked rice
  • 1 bunch scallions
  • 1 cup red cabbage
  • 1 pound mushrooms
  • 1 red pepper
  • 1/2 pound spinach


  • Slice the pork loin into small strips (slightly freezing the pork helps, but this doesn't have to be exact). For the pork marinade, combine the gochujang, soy sauce, garlic, ginger, honey, and apple cider vinegar and stir to combine. Set aside 1/3 of mixture for future use. Add remaining marinade to blender along with one apple. Blend to combine and add to large plastic bag along with pork. Marinade for 2-4 hours.
  • Once pork has been marinaded, begin preparing the toppings and rice. Preheat oven to 450 degrees. Place small sided dutch oven or cast iron pan* into the oven.
  • As dutch oven heats. dice red pepper/remaining apple/scallions and slice cabbage; set aside. In skillet or medium saute pan, saute mushrooms in a bit of oil for 5-7 minutes or until brown. Season with a few dashes of soy sauce. Remove mushrooms, and in same pan, wilt spinach for 2-3 minutes.
  • Place saute pan over high heat. Sear and cook the pork in batches, ~5 minutes a batch depending on size of cuts. Be sure not to crowd the pan!
  • Once pork is cooked and resting, remove dutch oven from the oven. Add in enough saute oil to coat the bottom, and add in rice, topping with the reserved marinade. Rice will crackle and pop; thats okay! Place back into over for 5 minutes, stirring halfway. Once rice is cooked, remove from oven, cover with pork and toppings and serve immediately!


No video available for this recipe.


*I love this dutch oven; very versatile and affordable!


Serving: 6People | Calories: 619kcal

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