Spicy Pork Stir-Fry Bibimbap with Pickled Radish

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 recipe, 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

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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.