Pork Bibimbap

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"Easy-peasy #sriracha kimchi, thanks @thebinbaker! #f52grams #feedfeed #thekitchn #foodandwine #bonappétit"
-- @rockymtnfarmgirl
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!