Food Recipes Dinner Pork Bibimbap 5.0 (3) 2 Reviews Bibimbap, a staple of Korean cuisine, is probably the original rice bowl. It can be made with all kinds of vegetables and meat, as well as egg, but it’s much loved for the crispy, toasty rice that forms while cooking. Here, Food & Wine’s Justin Chapple smartly re-creates the dish in foil packets, which develops that same crunchy rice on the grill. By Justin Chapple Justin Chapple Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Updated on February 1, 2024 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Trending Videos Photo: Christopher Testani Total Time: 50 mins Yield: 4 servings Ingredients 4 teaspoons canola oil 1/2 pound ground pork 1 tablespoon minced fresh ginger 1 scallion, minced 1 tablespoon unseasoned rice vinegar 1 tablespoon soy sauce 1/2 teaspoon toasted sesame oil Kosher salt Pepper 6 cups prepared sushi rice 2 cups baby spinach, chopped 4 large eggs 1 cup julienned carrots Sliced cucumber, gochujang and toasted sesame seeds, for serving Directions Light a grill. Arrange four 18-inch sheets of heavy-duty foil on a work surface. Put a 14-inch sheet of nonstick foil on each sheet and drizzle 1 teaspoon of canola oil in the center of each. In a bowl, mix the pork, ginger, scallion, vinegar, soy sauce, sesame oil and a generous pinch each of salt and pepper. Mound the rice in the center of the foil sheets and, using damp hands, press into 3/4-inch-thick rounds. Top each mound with one-fourth of the spinach, then crack an egg on top of each mound. Crumble one-fourth of the pork around each mound, then pile the carrots alongside; season with salt and pepper. Bring 2 sides of the foil up over the filling to form a seam across the top, leaving space for the egg. Fold the remaining 2 sides to seal. Slide the foil packets onto the grill and cook over medium heat until the rice is crisp on the bottom and the egg whites are firm but the yolks are runny, 8 to 12 minutes; open once to check the eggs. Open the packets and, using a thin spatula, slide the bibimbaps onto 4 plates. Serve with cucumber, gochujang and sesame seeds. Make Ahead The uncooked bibimbap packets can be refrigerated for a few hours. Originally appeared: August 2017 Rate It Print