Gnocchi Bibimbap with Kimchi
A Korean-fusion bowl swapping traditional rice for crispy pan-seared gnocchi, topped with spicy gochujang pork, sautéed shiitake mushrooms, red pepper, and a sunny-side up egg. Mix everything together at the table, breaking the yolk to coat.
Prep time
15 min
Cook time
30 min
Total time
45 min
Servings
Ingredients
Pork
- (1lb) ground pork
- cloves garlic, minced
- spring onions (whites & greens separated), greens sliced on a bias in long pieces, whites finely sliced
- black pepper
Sauce
- gochujang
- red miso paste
- soy sauce
- brown sugar
- sesame oil
- (≈ ¾ tbsp) chilli crisp
The Rest
- gnocchi (approx. 100g per serving)
- shiitake mushrooms, sliced
- red bell pepper, sliced
- kimchi, diced
- eggs
- rice wine
- (≈ ⅔ cup) chicken stock
Garnish
- Sesame seeds
- Green onion greens
- Pickled carrots
Instructions
- 1
Sear pork with salt and black pepper until crispy, about 5 minutes. Remove from pan with slotted spoon, leaving fat.
- 2
Cook spring onion whites & garlic until soft.
- 3
Add mushrooms and peppers and continue to sauté until mushrooms start to brown and peppers start to soften.
- 4
Add sauce to pan and simmer for 2 minutes until fragrant.
- 5
Deglaze with rice wine, then add stock and soy sauce. Return pork and bring to a simmer.
- 6
Add gnocchi to pan, spread out evenly and simmer for 10 minutes.
- 7
Fry eggs sunny-side up while everything simmers.
- 8
Fold in diced kimchi, adjust seasoning.
Nutrition
per servingCalories
611 calories
Protein
35g
Carbs
58g
Fat
26g
Fiber
5g
Sodium
1361mg