Bibimbap Casserole with Ground Pork
Bibimbap Casserole with Ground Pork is a delicious meal that’s versatile and great served any night of the week!
Ingredients
- 2 tbsp Gochujang (Korean Hot Pepper Paste) or Sambal Oelek
- 2 tbsp low sodium soy sauce
- 1 tbsp toasted sesame oil
- 1 tbsp honey
- 1 tsp rice vinegar
- 1 lb ground pork
- 2 tbsp olive oil, divided
- 8 ounces sliced mushrooms
- 1½ cups chopped yellow onion
- 4 garlic cloves, minced
- 4 cups chopped kale
- 2 cups shredded carrots
- 3 cups cooked sticky rice
- 6 eggs
- Sliced green onions, garnish
- Sriracha sauce, garnish
Instructions
- Preheat oven to 425 degrees. Spray a 3-qt rectangle baking dish with non-stick cooking spray and set aside.
- Next, in a mixing bowl whisk together Gochujang, soy sauce, toasted sesame oil, honey, and rice vinegar. Set aside.
- In a large Dutch oven preheated to medium-high heat add 1 tbsp olive oil to the skillet. Add the ground pork and break up using a wooden spoon. Cook the pork until no longer pink about five minutes. Remove the pork from the Dutch oven using a slotted spoon and set aside on a plate.
- In the same skillet add the remaining 1 tbsp olive oil. Add the mushrooms, onion and garlic. Cook for a few minutes until the mushrooms have browned.
- Next, add in the kale and carrots. Cook for additional two minutes. Add the rice, reserved ground pork, and stir in the Gochujang mixture. Toss to make sure everything is combined.
- Spoon the entire mixture into the prepared baking dish. Spread everything into an even layer. Next, make 6 indents in the mixture with a back of a spoon. Crack an egg into each indent. Place the baking dish into the oven and cook for about 20 minutes or until the eggs are set.
- Remove from oven and garnish with green onions and Sriracha.
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