The Korean specialty sweeping the globe gets a Johnsonville makeover, topped with eggs sunny side up and our flavoured pork with tangy ginger and soy, caramelized here to perfection. Spiced with traditional gochujang chili paste sweetened with brown sugar, bibimpap is one-bowl comfort food the whole family will love!
For the sauce - To prepare the sauce, mix all the ingredients in a bowl and set aside.
For the Bibimbap - Cook rice according to package directions. Set aside.
Heat a large frying pan on medium-high heat. Add the sausage meat and use a spoon to break it up as it browns for about 5 minutes.
Add the onions and cook until translucent.
Add 1 tbsp. vegetable oil and the garlic, soy sauce, ginger and hoisin. Cook while stirring for another 3–5 minutes.
Drain off excess fat and continue cooking for a few more minutes until the meat is nicely caramelized. Remove from heat and keep warm.
Toss cooked spinach in a bowl with sesame oil and salt. Set aside.
Heat a frying pan on medium to high heat. Add 1 tbsp. vegetable oil and the carrots and cook until tender. Remove from pan and set aside.
In the same pan, heat remaining 1 tbsp. oil on medium heat and cook the eggs sunny side up. Set pan aside until ready to serve.
To serve, place a generous scoop of cooked rice in each bowl. Top with a serving each of caramelized meat, carrots, spinach, and one egg. Sprinkle with sesame seeds and green onions. Serve with the gochujang sauce on the side and a lime garnish.