Easy bibimbap casserole

Step 1/4

• ½ tbsp olive oil
• 100 g sticky rice
• 1 tbsp gochujang
• 1 tbsp gochujang
• 1 tbsp soy sauce
• ½ tbsp sesame oil
• ½ tbsp honey
• ½ tsp rice vinegar
• 112½ g button mushrooms
• ½ onion
• 2 cloves garlic
• 100 g spinach
• 1 carrots
• 1 sprigs scallions

• oven
• baking dish
• pot
• bowl
• whisk
• cutting board
• knife
• grater

Preheat oven to 220°C/428°F. Grease casserole dish. Cook sticky rice according to package instructions and set aside. Whisk Gochujang, soy sauce, sesame oil, honey, and rice vinegar in a small bowl. Slice mushrooms, dice onion, finely chop garlic, roughly chop spinach, peel and grate carrots, and slice scallions into thin rings.

Step 2/4

• ½ tbsp olive oil
• 225 g ground pork
• salt
• pepper

• frying pan
• wooden spoon

Heat some oil in a frying pan over medium-high. Add ground pork and break it up with a wooden spoon. Fry for approx. 5 min. until thoroughly cooked. Season with salt and pepper. Take fried ground pork out of the pan and set aside.

Step 3/4

• ½ tbsp olive oil

Heat the remaining oil in the same pan. Add mushrooms, onion and garlic. Fry for approx. 2 min. until mushrooms are browned. Add spinach and carrots and fry for approx. 2 min. more. Stir in ground pork, and Gochujang mix and combine well. Season with salt and pepper. In the greased casserole dish, first make a layer of sticky rice. Then, transfer the ground meat mixture on top and spread evenly.

Step 4/4

• 3 eggs
• Sriracha (for serving)

Use the back of a spoon to press down spots for eggs in the mixture. Crack an egg to each spot. Then, place casserole dish in the oven and bake for approx. 20 min. until eggs are set. Once eggs are done to your liking (cooked through or still a bit runny), remove from oven. Garnish with sriracha and scallions, and serve.

Enjoy your meal!