If you want to sneak in some veggies, this porky Korean Bibimbap recipe is perfect for you. Our smoked bacon goes perfect with the Asian flavours, and the combo with a fried egg means these bowls are packed with protein. If you’re rushed for time, cook the rice in advance and leave the bacon and egg to the last minute, making this recipe take less than 15 minutes to make.


• 1 pack of Jolly Hog Smoked Bacon
• Brown rice
• 2 carrots
• Teaspoon of ginger
• Sesame seeds
• Mushrooms
• 4 Garlic Cloves
• 2 tbsp soy sauce
• 2 eggs
• Kimchi (optional)
• Spring onions (optional)


• Add boiling water to a saucepan and chuck in your brown rice. We use 1 cup worth for 2 people (after years of making way too much rice).
• Leave to boil for 25 minutes or according to package instructions.
• Peel 2 carrots and chop them into small batons. Chop a teaspoon worth of ginger into thin slices.
• In a frying pan, heat sesame oil and chuck in your carrots and ginger, frying for 3-4 minutes. Sprinkle with sesame seeds and remove to keep warm.
• Chop a pack of mushrooms & 4 garlic cloves then chuck them together in the same frying pan. Add a tablespoon or two of soy sauce and fry for a minute until the mushrooms have softened.
• Remove the mushrooms, wipe out the frying pan & add 4 slices of our Jolly Hog Bacon (cook in batches if need be).
• Once the bacon’s crispy, set aside to keep it warm and crack 2 fried eggs in until they’re cooked (roughly 4 mins).
• Add the drained rice to the bottom of each bowl, then portion out the mushrooms & carrots. Top the rice with the egg, then lay the bacon over the top, and add kimchi for extra healthiness.
• Poke your yolk & mix it into the rice then enjoy.

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