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–+ servings
Bibimbap Casserole with Ground Pork

Savor the Comfort: Bibimbap Casserole with Ground Pork

This Bibimbap Casserole with Ground Pork combines savory flavors and colorful veggies for a customizable weeknight dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Korean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 tablespoons Gochujang Can substitute with Sambal Oelek
  • 2 tablespoons Low Sodium Soy Sauce Use tamari for gluten-free
  • 1 tablespoon Toasted Sesame Oil Olive oil can be used as a substitute
  • 1 tablespoon Honey Maple syrup as a vegan alternative
  • 1 tablespoon Rice Vinegar Apple cider vinegar works as an alternative
For the Casserole
  • 1 pound Ground Pork Can substitute with ground chicken, turkey, or tofu
  • 1 tablespoon Olive Oil Any neutral oil can be used
  • 8 ounces Sliced Mushrooms Zucchini or bell peppers as substitutes
  • 1 medium Chopped Yellow Onion Shallots are a fine alternative
  • 2 cloves Garlic Cloves Fresh is best
  • 2 cups Chopped Kale Spinach or Swiss chard are excellent substitutes
  • 1 cup Shredded Carrots Peas or corn can be alternatives
  • 3 cups Cooked Sticky Rice Consider brown rice or cauliflower rice for low-carb
  • 6 large Eggs Omit for a vegan version
  • 1/4 cup Sliced Green Onions Chives are a lovely substitute
  • to taste Sriracha Sauce Optional for an extra kick

Equipment

  • Baking Dish
  • Dutch oven
  • mixing bowl

Method
 

Preparation Steps
  1. Preheat your oven to 425°F (220°C) and coat a 3-quart baking dish with cooking spray.
  2. In a medium mixing bowl, whisk together Gochujang, low sodium soy sauce, toasted sesame oil, honey, and rice vinegar until smooth.
  3. Heat a Dutch oven over medium-high heat, add ground pork and sauté for about 5 minutes until browned.
  4. In the same Dutch oven, add olive oil, sliced mushrooms, chopped yellow onion, and minced garlic. Cook for about 5 minutes until mushrooms are golden.
  5. Stir in chopped kale and shredded carrots, sauté for an additional 2 minutes until wilted.
  6. Return cooked pork to the Dutch oven, pour in Gochujang sauce mixture, and stir in cooked sticky rice.
  7. Pour the mixture into the prepared baking dish and create 6 small indentations in the rice mixture for the eggs.
  8. Crack an egg into each indentation.
  9. Bake for about 20 minutes until eggs are set.
  10. Garnish with sliced green onions and Sriracha before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 28gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 7gCholesterol: 225mgSodium: 700mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 300IUVitamin C: 40mgCalcium: 80mgIron: 3mg

Notes

This dish is highly customizable based on preferences and available ingredients. Enjoy it fresh for the best texture, especially the eggs.

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