Bibimbap is not exactly what I would call a glamorous or time intensive dish. When I’m lazy, which is often, I upend the contents of my fridge onto a steaming bowl of rice, fry an egg, add some gochujang and everything is good to go.
But right before graduation UCity Grill added spicy pork belly to their menu only to further cut down their portion sizes =.= Oh well. From the bit I stole from Arisu I was fairly impressed so I decided to make it for myself. And why not make it the star of the meal by putting it into bibimbap? Sounds promising on paper but I probably should have thought this through a bit more.
First off I had the brilliant idea to buy a whole chunk of uncut pork belly with the rind still on. Since I don’t currently own a meat cleaver or even a knife with decent cutting edge it was a rather eventful hour while I tried to hack away at this hunk of meat. I even froze it so that it would be easier to cut, but by the time I had finished butchering everything it was a melted squishy mess. Gone were the thin evenly pork belly slices I had envisioned, instead I was left with irregular chunks sans the ridiculously rubbery skin. The rind proved impervious to my pathetic knife so I just chucked it. Sooo not worth the effort. I should have just bought pork shoulder and been done with it. Stupid.
Then I realized my sad excuse for a pantry did not have half the spices and sauces that I needed. No sugar, no honey, no garlic, no sesame oil, no rice vinegar. Good thing i had sake and gochujang…. epic fail.
After another quick trip to the asian market I had everything I needed, finally. At least everything after this went rather swimmingly…
숙주나물 (Seasoned Bean Sprouts)
1 lb washed and cleaned bean sprouts
1 stalk of thinly sliced green onions
1. In a covered pot of water bring the bean sprouts to a boil with a pinch of salt
2. Once the water begins boiling turn off the heat and just let the bean sprouts steam for ~5min. Longer if you like them mushy.
3. Rinse with cold water and squeeze out all the excess water
4. Mix in the green onion and spices to taste
Pickled Daikon & Carrots
1 lb matchstick cut daikon
0.5 lb matchstick cut carrots
0.1 lb thinly sliced korean sweet peppers (optional)
1 cup rice vinegar
0.25 cup sugar (add more for a less acidic or more sweet pickle)
1. Liberally salt both daikon and carrots in separate bowls. It takes longer for carrots to take in flavor and release water so its best to keep the daikon and carrots separate for now.
2. Once the vegetables have released a large majority of their water content and look floppy/wilted, rinse off the salt rub and squeeze out excess water.
3. In a separate bowl combine the rice vinegar and sugar, making sure all the sugar has dissolved.
4. Combine with daikon, carrots, and peppers
5. Let it sit overnight before serving
시금치나물 (Seasoned Spinach)
1 lb cleaned and washed spinach
1. In a pot of salted boiling water quickly blanch the spinach
2. Squeeze out excess water
3. Season with garlic, soy sauce, and sesame oil to taste
표고버섯 (Sautéed Mushrooms)
1 lb sliced mushrooms (shiitake works best but I didn’t have enough so I substituted with baby bella)
2 tbsp soy sauce
1 tbsp gochujang
1 tbsp sugar
1. Heat up some sesame oil in a hot frying pan and then add soy sauce and mushrooms
2. Stir fry until most of the soy sauce and sesame oil has been absorbed by the mushrooms and then add sugar and gochujang.
3. Cooked until the sugar caramelizes and all the liquids are gone.
Spicy Pork Belly
2 lbs thinly sliced pork belly with rind (=.= what I was unable to get)
1 stalk long thinly sliced green onions
3 cloves of sliced garlic
2 thinly sliced serrano peppers (optional)
0.25 cup mashed mango (optional)
0.25 cup honey
0.25 cup sake
0.25 cup gochujang
1. Mix everything together and let it marinate overnight
2. In a hot frying pan, pan fry pork belly till cooked through
Doctored Bibimbap Sauce
0.5 cup gochujang
2 tbsp honey
2 tbsp sake
1 tbsp sesame oil
1. Mix everything together and serve
pickled daikon & carrots
spicy pork belly
egg over easy
1. Put everything on top the rice, mix, and enjoy