Pork Bibimbap Food

BIBIMBAP (KOREAN RICE WITH MIXED VEGETABLES)

Steps:

• Stir cucumber pieces with 1/4 cup gochujang paste in a bowl; set aside.
• Bring about 2 cups of water to a boil in a large nonstick skillet and stir in spinach; cook until spinach is bright green and wilted, 2 to 3 minutes. Drain spinach and squeeze out as much moisture as possible; set spinach aside in a bowl and stir soy sauce into spinach.
• Heat 1 teaspoon olive oil in large nonstick skillet and cook and stir carrots until softened, about 3 minutes; stir in garlic and cook just until fragrant, about 1 more minute. Stir in cucumber pieces with gochujang paste; sprinkle with red pepper flakes, and set the mixture aside in a bowl.
• Brown beef in a clean nonstick skillet over medium heat, about 5 minutes per side, and set aside. In a separate nonstick skillet, heat 1 more teaspoon olive oil over medium-low heat and fry the eggs just on one side until yolks are runny but whites are firm, 2 to 4 minutes each.
• To assemble the dish, divide cooked rice into 4 large serving bowls; top with spinach mixture, a few pieces of beef, and cucumber mixture. Place 1 egg atop each serving. Drizzle each bowl with 1 teaspoon of sesame oil, a sprinkle of sesame seeds, and a small amount of gochujang paste if desired.

PORK BIBIMBAP

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.

MIDWEST BIPBIMBOP WITH PORK BELLY

Steps:

• Heat a medium skillet and add Pork Belly to sear off, about 2 minutes on each side. Remove from skillet. In same skillet, add mushrooms to saute in rendered pork fat. Season with salt and pepper as desired. To serve, add 1 cup of rice to a medium serving bowl. Top with three to four slices pork, 1/4 cup Pickles, 2 tablespoons Ssamjang, 1 egg, 7 to 8 slices radishes and a quarter of the cooked mushrooms. Garnish with some baby greens. Repeat with the remaining ingredients to make 3 more servings.
• In a small bowl, mix together salt, brown sugar, pepper, chile powders, if using, smoked paprika and bay leaves. Pour over pork, rubbing mix into meat. Wrap pork in plastic and refrigerate overnight or up to 24 hours.
• Preheat the oven to 275 degrees F.
• Remove plastic from pork belly. Rinse off excess seasoning under cold water, then place pork on a wire rack in a sheet pan. Place in oven and cook until golden brown and meat begins to pull apart with a fork, about 4 hours. Let cool, then slice.
• In a small bowl, toss cucumbers and onion with salt. Refrigerate 1 hour, then drain excess liquid. Meanwhile, in a small saucepot, add vinegar, granulated sugar, peppercorns, bay leaf and 1/2 cup water and place on medium heat. Bring to a boil to dissolve sugar, then remove from heat. Allow to cool, then add to salted cucumbers and onions. Let sit overnight in fridge to pickle.
• In a small bowl, combine gochujang, sesame seeds, sesame oil, ginger, honey and garlic until fully incorporated.