This easy Hawaiian Bibimbap is an incredibly flavorful dinner recipe the whole family will enjoy. Made with pulled pork, then paired with pineapple, cucumber and spicy mayo, it’s both healthy and filling.
- 3 cups short grain white rice cooked
- .5 lb. pork shoulder (see notes)
- 1 cup pineapple diced
- 3/4 cup cucumber slice
- 1/4 cup kimchi
- 2 tablespoon green onion
- 2 tablespoon fresh basil or more to taste; chopped
- 2 eggs
- sesame seeds for garnish
for the mayo:
- 1/4 cup mayonnaise
- 2 teaspoon gochujang or more to taste
- 1/2 teaspoon lime juice
Cook the pork ahead of time in your slow cooker using this method. Reserve 1/2 lb. of pork for this recipe, then put any leftover pork in a sealed container in the refrigerator and use at a later time.
Cook the rice over the stovetop as you normally would, until it's fluffy.
Make the spicy mayo: whisk the mayo, gochujang and lime juice together and set aside.
Assemble the bowls: divide the rice amongst two bowls. Top it with the pork, pineapple, cucumber, kimchi, green onion, and basil. Cook the eggs over the stovetop, then add them on top of the bowls. Garnish with sesame seeds and enjoy!
*Calories are per serving and are an estimation
*FOR THE PORK: I followed the exact recipe that I used in my honey ginger pork tacos. The recipe makes 2 lb. pork, and for this bibimbap, you'll only need .5 lb., so you will have leftovers!
*Storage: Store leftovers in separate containers so they're easier to reheat: rice in one container, pork in a container and the pineapple/cucumber/green onion in a separate container.
Calories: 594kcal | Carbohydrates: 81g | Protein: 35g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 240mg | Sodium: 155mg | Potassium: 731mg | Fiber: 3g | Sugar: 10g | Vitamin A: 504IU | Vitamin C: 45mg | Calcium: 91mg | Iron: 3mg