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Gochujang Pork Bibimbap

Gochujang Pork Bibimbap with Carrot Noodles

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Recipe Details


We’re big fans of the bold, bright flavors of Korean cuisine. In this collaboration with Inspiralized author Ali Maffucci, carrot “noodles” replace the rice in bibimbap, a traditional Korean rice dish with meat, vegetables, and egg. Spiced pork, sautéed veggies, and a perfectly fried egg make this lightened-up meal a total winner.


  • Stovetop Only

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Ali Maffucci

By Chef Ali Maffucci

Nutritional info

Ingredients & Equipment

What we send

  • yellow onion
    yellow onion
  • jumbo carrot
    1 pound
    jumbo carrot
  • ears corns
    ears corns
  • clove garlic
    clove garlic
  • ground pork
    1 each
    ground pork
  • sesame oil
    4 teaspoons
    sesame oil
  • gochujang
    1 tablespoon
  • soy sauce
    1/4 cup
    soy sauce
  • sweet paprika
    1/4 teaspoon
    sweet paprika
  • baby spinach
    2 ounces
    baby spinach

What You’ll Need

  • canola oil
  • eggs
  • kosher salt
  • black pepper
  • 12" large nonstick pan

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Rinse carrot, peel outer layer, and discard. Using the vegetable peeler, continue peeling carrot lengthwise into wide ribbons. 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.
  2. Cook Aromatics

    Cook Aromatics

    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.
  3. Cook Pork

    Cook Pork

    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.
  4. Cook Carrots

    Cook Carrots

    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.
  5. Cook Corn and Spinach

    Cook Corn and Spinach

    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.
  6. Fry Eggs and Plate

    Fry Eggs and Plate

    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!

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