Spicy Pork Stir-Fry Bibimbap with Pickled Radish

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A flavorful Korean mixed rice bowl featuring spicy stir-fried pork, pickled daikon radish, and crisp sautéed vegetables. This korean ready in about 50 minutes pairs short grain white rice, pork shoulder, thinly sliced, gochujang (Korean chili paste) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 700 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups short grain white rice
• 10 oz pork shoulder, thinly sliced
• 3 tbsp gochujang (Korean chili paste)
• 2 tbsp soy sauce
• 4 cloves minced garlic
• 1 tsp grated ginger
• 1 tsp sugar
• 2 tbsp vegetable oil
• 1 medium, julienned carrot
• 1 small, julienned zucchini
• 1 cup bean sprouts
• 1 cup, thinly sliced daikon radish
• 2 tbsp rice vinegar
• 1 tbsp sugar (for pickling)
• 1 tsp salt (for pickling)
• 2 large fried eggs
• 1 tsp sesame seeds
• 2, chopped scallions
• 2 tbsp sesame oil

Instructions

1. Step 1: Rinse 2 cups short grain white rice under cold water until clear, then cook with 2 1/4 cups water until tender, about 20 minutes; keep warm.
2. Step 2: To quick-pickle the daikon, combine 1 cup thinly sliced daikon radish with 2 tbsp rice vinegar, 1 tbsp sugar, and 1 tsp salt in a bowl. Toss and let sit at room temperature for 15 minutes.
3. Step 3: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 10 oz thinly sliced pork shoulder, 4 minced garlic cloves, and 1 tsp grated ginger. Stir-fry for 5 minutes until pork is mostly cooked.
4. Step 4: Add 3 tbsp gochujang, 2 tbsp soy sauce, and 1 tsp sugar to the pork, stirring continuously for 3 minutes until pork is fully cooked and coated in a thick, spicy sauce; remove and set aside.
5. Step 5: In the same skillet, add 1 tbsp sesame oil and sauté 1 medium julienned carrot for 3 minutes until tender-crisp; remove.
6. Step 6: Add another 1 tbsp sesame oil and sauté 1 small julienned zucchini for 3 minutes until softened; remove.
7. Step 7: Quickly sauté 1 cup bean sprouts in the skillet for 2 minutes with a pinch of salt; remove.
8. Step 8: Fry 2 large eggs sunny-side up in a clean pan with 1 tbsp vegetable oil over medium heat until whites are set and edges are slightly crispy, about 3 minutes.
9. Step 9: To assemble, divide the cooked rice into two bowls. Arrange the spicy pork, carrot, zucchini, bean sprouts, and pickled daikon radish in separate sections on top. Place a fried egg in the center and drizzle with 1 tbsp sesame oil. Garnish with 1 tsp sesame seeds and chopped scallions. Mix all components thoroughly before eating.