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Bibimbap Casserole with Ground Pork

Bibimbap Casserole with Ground Pork: Your New Cozy Favorite

Bibimbap Casserole with Ground Pork is a hearty, satisfying dish that combines vibrant veggies, fluffy rice, and flavorful gochujang for a comforting meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings: 6 servings
Course: DINNER
Cuisine: Korean
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 3 tablespoons Gochujang (Korean Hot Pepper Paste) Substitute with Sambal Oelek for a different heat profile.
  • 3 tablespoons Low Sodium Soy Sauce Opt for tamari to make it gluten-free.
  • 2 tablespoons Toasted Sesame Oil Replace with regular sesame oil if unavailable.
  • 1 tablespoon Honey Maple syrup can be used for a vegan alternative.
  • 1 tablespoon Rice Vinegar Use apple cider vinegar if you need a substitute.
For the Casserole
  • 1 pound Ground Pork Can be swapped for ground chicken, turkey, or tofu for a meatless option.
  • 1 tablespoon Olive Oil Coconut oil is a viable alternative.
  • 8 ounces Sliced Mushrooms Sub with zucchini or bell peppers if desired.
  • 1 medium Chopped Yellow Onion Replace with shallots or green onions if preferred.
  • 2 cloves Garlic Garlic powder can be used in a pinch.
For the Veggies
  • 2 cups Chopped Kale Can be replaced with spinach or Swiss chard.
  • 1 cup Shredded Carrots Use any veggies you have on hand for customization.
For the Base
  • 3 cups Cooked Sticky Rice Use brown rice or cauliflower rice for healthier options.
  • 6 Eggs Omit for a vegan version.
For Garnish
  • 2 green onions Sliced Green Onions Can be adjusted based on preference.
  • to taste Sriracha Sauce Use more or less based on your heat tolerance.

Equipment

  • 3-quart baking dish
  • large Dutch oven
  • mixing bowl

Method
 

Preparation
  1. Preheat your oven to 425°F and generously spray a 3-quart baking dish with non-stick spray.
  2. Mix together the gochujang, soy sauce, sesame oil, honey, and rice vinegar in a bowl.
  3. Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat, then add the ground pork. Cook until the pork is no longer pink, about 5 minutes.
  4. Sauté the sliced mushrooms, chopped onion, and minced garlic in the same skillet until the mushrooms are golden and the onions are soft.
  5. Stir in the chopped kale and shredded carrots, cooking for an additional 2 minutes.
  6. Combine the cooked rice, reserved pork, and gochujang mixture in a large bowl.
  7. Spoon the mixture into your prepared baking dish, creating six little indents. Crack an egg into each indent.
  8. Bake in your preheated oven for about 20 minutes, or until the eggs are set.
  9. Garnish with sliced green onions and a drizzle of Sriracha sauce before serving.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 45gProtein: 22gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 186mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 1500IUVitamin C: 30mgCalcium: 60mgIron: 3mg

Notes

Serve warm with kimchi or pickled vegetables on the side for added texture. Allow leftovers to cool completely before storing in an airtight container for up to 3 days.

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