Sort ingredients
mrthistle
QR Code
Listen
Pdf
Bibimbap
Pork Belly:
Mushrooms:
Garlic Spinach:
Pickled Carrots:
Spicy Cucumbers:
Preheat the oven to 200C. In a small bowl, add Gochujang, honey, soy sauce, rice vinegar, and green onions: mix to combine. Add your pork, mix to combine, and let it marinate for 15 minutes. Set your pork pieces on a baking sheet lined with aluminum foil over a wire rack, and place in the oven for 15 - 20 minutes or until cooked through, crisp, and lightly charred. Set to the side and keep warm. Mushrooms: Set a nonstick pan over medium-high. Add vegetable oil; once hot, add mushrooms, stirring often, for about 4 minutes. Cut off the heat and add soy sauce. Reserve and keep warm. Garlic Spinach: Set a nonstick pan over medium-high. Add vegetable oil and sesame oil; once hot, add spinach and cook, stirring until the spinach gets wilted. Cut off the heat, add garlic and stir to incorporate. Reserved and keep warm. Pickled Carrots: Place your carrots in a heat-proof container (1-quart container). In a medium saucepan, over medium-high, add salt, sugar, water, rice vinegar, and Fresno pepper; once it boils, pour over your carrots to submerge completely. Let it sit at room temperature until cool. Spicy Cucumbers: In a medium-size bowl, add cucumbers, season generously with salt, and let them sit for 15 minutes. Drain the excess water, rinse with fresh water, and drain. In a small saucepan, add vegetable oil, heat to 150C , and cut off the heat. In a separate bowl, add green onion, Gochugaru, sesame seeds, garlic soy sauce, rice vinegar, and MSG and mix till combined. Stir in your hot oil and let it sit for 5 minutes. Add your cucumbers and toss to coat them. Assembly: In a medium-size bowl, add cooked rice, then place a fried egg in the middle, a few slices of your pork belly, then some cucumbers, followed by some pickled carrots, mushrooms, and spinach.