A clever interpretation of an essential Korean dish, this alternative bibimbap recipe swaps the traditional rice for bright carrot “noodles,” a nod to Ali Maffucci‘s recipes built around spiralized fruits and vegetables. Watch the video below to see her making Gochujang Pork Bibimbap with Carrot Noodles alongside our very own Chef Elana Karp, and get the recipe below.
Large carrots are easiest for creating long, noodle-like ribbons. To yield wide, even ribbons, hold one end of the carrot firmly while peeling, Frequently rotate the carrot while peeling, yielding as many ribbons as you can until you reach the thin center.
Want to know more about spiralizing vegetables? Check out Inspiralized.com for more info!
1 pound jumbo carrot
1 yellow onion
2 ears corn
1 clove garlic
10 ounces ground pork
4 teaspoons sesame oil, divided
1 tablespoon gochujang
¼ cup soy sauce
¼ teaspoon sweet paprika
2 ounces baby spinach
1 tablespoon canola oil
12″ large nonstick pan
Rinse carrot, peel outer layer, and discard. Using the vegetable peeler, continue peeling carrot lengthwise into wide ribbons (see Recipe Tip). Peel onion and cut into small dice. Shuck corn and slice kernels off cobs into a small bowl. Mince garlic. Pat pork dry with paper towel.
Heat 1 tablespoon sesame oil in a large nonstick pan over medium-high heat. When oil is shimmering, add onion and cook until soft and translucent, about 3 minutes. Add garlic and cook until golden and fragrant, about 1 minute more. Add as much gochujang as desired (it’s spicy!) and stir until onion and garlic are coated and bright red, about 1 minute.
Push onion and garlic to the edges of the pan and add pork to center. Cook, breaking up with the back of a spoon, until browned, 6-8 minutes. Season with ¼ teaspoon salt and pepper as desired. Stir pork, onion, and garlic to combine. Transfer to a bowl and cover to keep warm.
Return pan from pork to medium heat and add carrot ribbons and soy sauce. Cook until just softened, 3-4 minutes. Divide between 2 serving bowls.
Add remaining sesame oil to pan from carrots and increase heat to medium high. Add corn and paprika and cook until corn is bright yellow and softened, 2-3 minutes. Add spinach to pan and cook to wilt, 2 minutes more. Season with ¼ teaspoon salt and pepper as desired. Divide between bowls with carrot ribbons.
Wipe pan from vegetables clean and add 1 tablespoon canola oil over medium heat. When oil is shimmering, crack 2 eggs into pan and season with ⅛ teaspoon salt and pepper. Fry until whites are set but yolks are still runny, 2- 3 minutes. Top bowls with vegetables with gochujang pork and fried eggs, mix it all up, and dig in!