Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, korean-style pork belly rice bowl (with gochujang). It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
Enjoy with Sunny Side Up Eggs! Hi Sara, You can serve the pork belly with brown/white rice with sauteed veggies or salad, or add it to your noodle dish. Recipe courtesy of Food Network Kitchen.
Korean-Style Pork Belly Rice Bowl (with Gochujang) is one of the most favored of current trending foods in the world. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. Korean-Style Pork Belly Rice Bowl (with Gochujang) is something that I’ve loved my whole life. They’re nice and they look wonderful.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook korean-style pork belly rice bowl (with gochujang) using 12 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Korean-Style Pork Belly Rice Bowl (with Gochujang):
- Take 300 grams Pork belly (thinly sliced for grilling)
- Make ready 1 dash of each Salt and pepper
- Make ready 1 tbsp ★Gochujang
- Make ready 1 tbsp ★Soy sauce
- Get 2 tbsp ★Sake
- Get 1 1/2 tsp ★ Honey (or sugar)
- Get 1/2 to 1 teaspoon ★ Garlic (grated)
- Take 1 tbsp ★ Water
- Get 1 Vegetable oil
- Make ready 2 medium ☆ Green bell peppers
- Prepare 1/4 of 1 medium ☆ Carrot
- Get 1 White sesame seeds
So you should feel privileged that I'm sharing this with you. 😝. Deeply savory gochujang adds a mild heat to the finished dish so kids can still enjoy; look for it on the Asian foods aisle. Lean ground chicken gets tons of flavor from Korean ingredients like gochujang, red pepper flakes, garlic, ginger. Serve over rice, and garnish with chopped We're Bill, Judy, Sarah, and Kaitlin- a family of four cooks sharing our home-cooked and restaurant-style.
Instructions to make Korean-Style Pork Belly Rice Bowl (with Gochujang):
- I used thinly sliced meat as shown in the photo, but you can also buy a block of meat and slice it about 5 to 6 mm thick. Season with salt and pepper. Cut the peppers up into bite-sized pieces, and slice the carrot into thin rectangular pieces. Mix the ★ ingredients together.
- Heat a little oil (about a teaspoon) in a frying pan, and stir fry the vegetables. Take them out, and stir-fry the pork belly meat in the same frying pan.
- You don't have to cook the meat thoroughly at this time, since it will be cooked more a bit later. When it's about 80% cooked, take it out of the pan.
- Add the combined ★ ingredients to the frying pan. When it comes to a boil add the partially cooked pork in one go. When the meat is well coated with the sauce and shiny, and the sauce has reduced to about half, it's ready to go.
- Put some rice in a bowl, top with the vegetables and meat, drizzle on the sauce and sprinkle with some sesame seeds to finish. Garnish with some finely shredded Japanese leek (the white portion), if available.
In a large bowl, season the cubed pork belly with the ginger and black pepper and massage until well coated. Slice the pork into extremely thin slices, then transfer to a large bowl. This works best when the pork is super cold or partially Sprinkle a bit of sesame seeds on top, then serve with rice! A simple drizzle of mayo mixed with gochujang—a savory paste made from chiles and fermented soybeans—deliciously brings together contrasting textures of tender beef, crisp bok choy, and crunchy marinated It's all served over a bed of jasmine rice, which tempers the bold flavors of the dish. Cookbook recipe testing is such a great excuse to do Korean BBQ all by myself.
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