Bibimbap-Style Sweet and Salty Pork and Bean Sprout Namul On Rice

• 4 slice Thinly sliced pork for making ginger pork
• 1 bag Bean sprouts
• 1/2 Carrot
• 1/2 tbsp Gochujang
• 1 tbsp Soy sauce
• 1 tbsp Sugar
• 1/2 tbsp Sake
• 1 Vegetable oil
• 1/2 tsp Oyster sauce
• 1 1/2 tbsp Sesame oil
• 1 tbsp Soy sauce
• 1 tsp Mirin
• 1 tsp Pickling vinegar for rakkyo
• 1 tsp Grated garlic
• 1 tsp Doubanjiang
• 1 tbsp Ground white sesame seeds
• 2 Soft-poached eggs

1. Combine the and ingredients separately.
2. Julienne the carrot, and boil.
3. Skim off the scum, and add the bean sprouts.
4. Drain the excess water in a sieve after 1 minute.
5. Cut the pork into 5 mm wide strips.
6. Stir-fry in a frying pan with vegetable oil.
7. When cooked through, add combined ingredients, and simmer a little bit.
8. It's best to have strong sweet and salty taste for the meat, so even if you think it's too strong, don't worry about it.
9. Just swirl in the oyster sauce, mix it in, and turn off the heat.
10. Mix Step 2 with ingredients together, and mix in the ground sesame seeds.
11. Place the Step 5 vegetables on rice, and put a plenty of meat on top.
12. Put a soft-boiled egg in the middle, and done.

pork, sprouts, carrot, gochujang, soy sauce, sugar, sake, vegetable oil, oyster sauce, sesame oil, soy sauce, mirin, vinegar, garlic, doubanjiang, ground white sesame seeds, eggs

Taken from cookpad.com/us/recipes/157372-bibimbap-style-sweet-and-salty-pork-and-bean-sprout-namul-on-rice (may not work)