Delicious Pork Belly Gochujang Bibimbap: A Recipe to Use Leftover Pork Belly
Delicious Pork Belly Gochujang Bibimbap
This recipe is perfect for using up leftover pork belly to make a satisfying meal for your kids before they head to their academy. It’s a simple yet hearty and flavorful dish.
Main Ingredients- 300g Pork Belly (cut into bite-sized pieces)
- 1/2 Onion (thinly sliced)
- 1 Egg
Seasoning & Sides- A little Olive Oil (for stir-frying onions)
- 1 Tbsp Sesame Oil
- 2 Tbsp Mild Gochujang (Korean chili paste, adjust to taste)
- A little Vinegar (to remove pork belly odor)
- A pinch of Black Pepper (for marinating pork belly)
- 2 bowls Cooked Rice
- A portion of Young Radish Kimchi or Lettuce
- Pickled Radish (optional)
- A little Olive Oil (for stir-frying onions)
- 1 Tbsp Sesame Oil
- 2 Tbsp Mild Gochujang (Korean chili paste, adjust to taste)
- A little Vinegar (to remove pork belly odor)
- A pinch of Black Pepper (for marinating pork belly)
- 2 bowls Cooked Rice
- A portion of Young Radish Kimchi or Lettuce
- Pickled Radish (optional)
Cooking Instructions
Step 1
Heat a little olive oil in a pan over medium-low heat. Add the thinly sliced onions and stir-fry until they become translucent and sweet, bringing out their natural sweetness. Set the cooked onions aside.
Step 2
Lightly season the pork belly pieces with black pepper and a tiny splash of vinegar to eliminate any gamey odor. Heat a pan over medium heat, then add the pork belly and stir-fry until golden brown and cooked through. Cooking over medium heat rather than high heat helps retain the juices and ensures a more flavorful result.
Step 3
Place two bowls of warm cooked rice into a mixing bowl. Arrange the stir-fried onions and the prepared young radish kimchi (or lettuce) attractively on top of the rice. Adding pickled radish on the side will make the bibimbap even more complete.
Step 4
Add the cooked pork belly to the bowl. Fry the egg until the yolk is still runny (sunny-side up), and carefully place it on top of the other ingredients. (Alternatively, you can use just the raw egg yolk if preferred.) Drizzle about 1/2 teaspoon of sesame oil per person and add 1 teaspoon of mild gochujang. Serve immediately while everything is still warm. Mix everything together before eating for the best flavor. Adjust the amount of gochujang according to your children’s preference.
