Pork Bibimbap Recipes

Steps:

• For the pork belly: Mix together salt and sugar in a small bowl. Rub all sides of pork belly with mixture and place on a rack set in a pan, then cover and refrigerate, 8 hours.
• Preheat the oven to 400 degrees F.
• Remove pork belly from rack and pat dry. Place back in pan without the rack. Bring cola, ginger and 3 quarts water to a simmer in a saucepan, then pour over pork belly. Cover pan with foil and braise in the oven until tender, 1 to 2 hours. Remove from broth, then let cool and refrigerate until completely cold.
• Slice into 4-by-1/8-inch-thick slices.
• For the bibimbap: Preheat oven to 500 degrees F.
• Bring oil to 350 degrees F in a deep-fryer. Fry Rice Cakes, 3 minutes. Drain and hold.
• Place 8 slices pork belly in a pan (save remainder for another use) and bake until hot and browning on the edges, 6 to 8 minutes.
• Meanwhile, stir-fry carrots, onions and bok choy in oil in a saute pan until tender and caramelized. Deglaze pan with Kim Chi Sauce and remove from heat.
• Fry eggs in a nonstick pan until sunny-side up is reached.
• Assemble in each of 4 warm bowls: Daikon radish, Rice Cake, drizzle of Ginger-Scallion Sauce, stir-fry vegetable mix, pork belly, fried egg and radish sprouts on top.
• For the lemongrass simple syrup: Bring sugar, lemongrass and 1/4 cup water to a boil in a small pot, then turn off the heat and let cool.
• For the rice cakes: Combine the vinegar, sugar, dashi and 1/4 cup salt in a large bowl and stir until sugar and salt dissolve. Wipe kombu with a wet paper towel, then add it to the seasoning. (Remove kombu before using.) Season the sushi rice with 3/4 cup of this "sushi zu" (save the remainder for another use).
• Combine the sushi rice, 3/4 cup simple syrup (save the remainder for another use), scallions, garlic, pepper, 2 cups panko and remaining teaspoon salt in a bowl. Mix well, then shape into 8 cakes using a 3-inch oiled ring mold. Press firmly into remaining panko to crust both sides. Individually wrap each cake in plastic.
• Combine fish sauce, soy sauce, sugar, Thai chiles and habaneros in a bowl and whisk to dissolve sugar.
• Combine scallions, soy sauce, ginger, vinegar, sugar and seasoning sauce in a bowl and whisk to dissolve sugar.

Steps:

• Create gochujang paste: Mix gochujang with sugar, grated garlic cloves, grated ginger, apple cider vinegar. chingiang vinegar, and sesame oil.
• Trim fat from pork. Cut pork into 1/2" chunks. Mix thoroughly in a small amount of the gochujang paste, using just enough to coat, and marinade in refrigerator for at least 4 hours.
• Add 1 tablespoon of olive oil to medium-hot wok. Cook pork on both sides, then set aside and cover.
• NOTE: the vegetables will be cooked separately, and should also be stored that way. Make sure to cook them in the same wok where the pork was cooked to integrate the flavors.
• Steam Brussels sprouts and snap peas - keeping them separated - for about 10 minutes, then set aside.
• Cut Brussels sprouts into chunks Toss in a small amount of gochujang paste, then cook in the wok for a few minutes, tossing to cook all sides. These should have enough moisture that they don't need oil. Remove from heat, set aside, and cover.
• Toss bean sprouts in a small amount of gochujang paste, then cook in the wok for a few minutes, stirring frequently. These should also have enough moisture that they don't need oil. Remove from heat, set aside, and cover.
• Toss carrots in gochujang paste, then cook in the wok for a few minutes, stirring frequently. Add oil as needed so they cook properly. Remove from heat, set aside, and cover.
• Toss snap peas in gochujang paste, then cook in the wok for a few minutes, stirring frequently. Add oil as needed so they cook properly. Remove from heat, set aside, and cover.
• Boil some rice, per your preference, and add enough to cover the bottom of a serving bowl. If you have a dolsot (Korean stone cooking bowl), warm the bowl according to manufacturer instructions.
• Assemble the meat and vegetables in separate wedges around the bowl (look at image for a guide on how this should look).
• Add some oil to the pan and cook 1 egg for each serving. Cook egg sunny-side up until the egg white just turns a solid white. Other eggs can be saved until they're ready for serving.
• Top bowl with fried egg and serve immediately.