Photo of Bibimbap with pork, bean sprouts & egg by WW

Bibimbap with pork, bean sprouts & egg

Points® value
Total Time
45 min
15 min
10 min
Comfort food, Korean style, bibimbap means ‘mixed rice’ and is a complete meal in a bowl


Brown Rice, dry

125 g


160 g

Sesame Seeds

2 teaspoon(s)

Sesame Oil

2 teaspoon(s)

Reduced salt soy sauce

2 tablespoon(s)

Pork Fillet, Lean, raw

400 g, fat trimmed, thinly sliced


2 clove(s), crushed

Carrots, raw

2 medium, cut into thin matchsticks

Red pepper

1 medium, deseeded and thinly sliced

Green Beans

200 g, trimmed and halved

Calorie controlled cooking spray

4 spray(s)

Egg, whole, raw

4 medium, raw

Chilli Sauce

1 tablespoon(s)


  1. Bring a large pan of water to the boil, add the rice and cook for 2530 minutes, until tender. Drain well.
  2. Meanwhile, combine the bean sprouts, sesame seeds, 1 tsp of the oil and 1 tbsp of the soy sauce in a medium bowl. Set aside for 20 minutes to marinate.
  3. Toss the pork in a bowl with the garlic and remaining sesame oil. Heat a large nonstick wok or a deep frying pan over a medium-high heat. Stir-fry the pork, in batches, for 2-3 minutes until golden. Transfer to a plate and cover with kitchen foil to keep warm.
  4. Add the carrots, pepper and beans to the wok and stir-fry for 2-3 minutes, until just tender. Add the remaining soy sauce and stir-fry until combined.
  5. Meanwhile, mist a large nonstick frying pan with cooking spray and fry the eggs over a medium-high heat until just set.
  6. Divide the rice between bowls. Top with the pork, bean sprouts, veggies and eggs, and serve with the chilli sauce.