Gnocchi Bibimbap with Kimchi

Pork

• 454g (1lb) ground pork454 ozlbgkg (1lb) ground pork
• 6 cloves garlic, minced6 cloves garlic, minced
• 5 spring onions (whites & greens separated), greens sliced on a bias in long pieces, whites finely sliced5 spring onions (whites & greens separated), greens sliced on a bias in long pieces, whites finely sliced
• ½ tsp black pepper0.5 tsptbspcupfl ozptqtgalmlL black pepper

Sauce

• 4 tbsp gochujang4 tsptbspcupfl ozptqtgalmlL gochujang
• 1 tbsp red miso paste1 tsptbspcupfl ozptqtgalmlL red miso paste
• 2 tbsp soy sauce2 tsptbspcupfl ozptqtgalmlL soy sauce
• 1 tbsp brown sugar1 tsptbspcupfl ozptqtgalmlL brown sugar
• 1 tbsp sesame oil1 tsptbspcupfl ozptqtgalmlL sesame oil
• 2 tsp chilli crisp0.67 tsptbspcupfl ozptqtgalmlL chilli crisp

The Rest

• 400g gnocchi (approx. 100g per serving)400 ozlbgkg gnocchi (approx. 100g per serving)
• 150g shiitake mushrooms, sliced150 ozlbgkg shiitake mushrooms, sliced
• 1 red bell pepper, sliced1 red bell pepper, sliced
• 200g kimchi, diced200 ozlbgkg kimchi, diced
• 4 eggs4 eggs
• 2 tbsp rice wine2 tsptbspcupfl ozptqtgalmlL rice wine
• 150ml chicken stock0.63 tsptbspcupfl ozptqtgalmlL(≈ ⅔ cup) chicken stock

Garnish

• Sesame seedsSesame seeds
• Green onion greensGreen onion greens
• Pickled carrotsPickled carrots

1. 1Sear pork with salt and black pepper until crispy, about 5 minutes. Remove from pan with slotted spoon, leaving fat.
2. 2Cook spring onion whites & garlic until soft.
3. 3Add mushrooms and peppers and continue to sauté until mushrooms start to brown and peppers start to soften.
4. 4Add sauce to pan and simmer for 2 minutes until fragrant.
5. 5Deglaze with rice wine, then add stock and soy sauce. Return pork and bring to a simmer.
6. 6Add gnocchi to pan, spread out evenly and simmer for 10 minutes.
7. 7Fry eggs sunny-side up while everything simmers.
8. 8Fold in diced kimchi, adjust seasoning.