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Pork Bibimbap
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Serves 4
For the pork
- Thinly slice 12 oz boneless pork shoulder
- Combine
o 1 cup reduced sodium soy sauce
o 1/2 cup sugar
o 1 teaspoon sesame oil
o 1 teaspoon Korean red chili powder
o 1 teaspoon mashed garlic
- Combine meat and marinade and allow to sit at room temperature for 15 minutes, then discard marinade
- Heat a little oil in a large skillet over medium-high heat and, working in batches, sear pork on each side. It will cook through quickly!
For the rice
Prepare 1 cup of short grain white rice according to package directions
If you like your rice crispy on the bottom, heat 1 tablespoon of oil over medium heat in a large non-stick pan, and press the cooked rice into the pan in a smooth layer. Allow the rice to sit – no stirring! – until the bottom of the rice is golden and crisp. Rotate the pan now and then to help keep the browning even.
For the sides
Sesame carrots
- Julienne 2 cups carrots
- Sauté with 1-2 teaspoons of sesame oil over medium-high heat until tender, but not mushy!
- Sprinkle with toasted sesame seeds
Scallion slaw
- Thinly slice, on the diagonal, one bunch of scallions
- Toss with a pinch of sugar, and a dash each of soy sauce, sesame oil, and rice vinegar
Soy-glazed shiitakes
- Slice 8 oz shiitakes mushrooms
- In a small saucepan, bring to a simmer with 1 cup water, 1/4 cup soy sauce, and 1 tablespoon brown sugar
- Allow to simmer until liquid has evaporated off, and mushrooms are tender and glossy
- Top with a sprinkle of freshly ground black pepper
Divide rice, meat, and sides into four bowls. Top with a fried egg and your favorite chili sauce (gochujang and sriracha are great choices) and serve!