Simple Bibimbap Casserole
A casserole for a quick weeknight dinner? That craving just hits you without warning! I know exactly what I'm talking about. Here's a relatively quick solution: this bibimbap casserole! Instead of a bowl, you mix all the ingredients for a classic bibimbap bowl directly in your favorite casserole dish.
Ingredients · Servings 4
- 200 g Klebreis
- 450 g minced pork
- 6 Owner
- 2 El Gochujang
- 3 tablespoons olive oil
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 EL Honig
- 1 tsp rice vinegar
- 225g Mushrooms
- 1 onion
- 4 cloves of garlic
- 200 g Spinat
- 2 carrots
- 2 sprigs of spring onions
- Salt
- Pfeffer
- Sriracha (for serving)
Method · 1 h 5 min
- Preheat the oven to 220°C (425°F). Grease a rectangular baking dish. Cook the sticky rice according to package directions and set aside. In a small bowl, whisk together the gochujang, soy sauce, sesame oil, honey, and rice vinegar, and set aside. Slice the mushrooms, dice the onion, finely chop the garlic, roughly chop the spinach, peel and grate the carrots, and slice the scallions into rings.
- Heat a little oil in a pan over medium-high heat. Add the ground meat and break it up with a wooden spoon. Cook for about 5 minutes, until cooked through. Season with salt and pepper. Remove the cooked ground meat from the pan and set aside.
- Heat the remaining oil in the same pan. Add the onion, garlic, and mushrooms and sauté for about 2 minutes, until the mushrooms are browned. Add the spinach and carrots and sauté for another 2 minutes. Stir in the ground meat and gochujang sauce and mix well. Season with salt and pepper. In the greased casserole dish, first spread a layer of sticky rice. Then add the meat mixture and spread it evenly.
- Use the back of a spoon to make indentations in the mixture for the eggs. Crack one egg into each indentation. Then place the baking dish in the oven and bake for about 20 minutes, or until the eggs are set. Once they are cooked to your liking (whether hard-boiled or still slightly runny), remove them from the oven. Garnish with sriracha and sliced spring onions and serve.
