Gochujang Korean BBQ Rice Bowl
Aaron and Claire recipe - undefined
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 green onions
- 3 cloves garlic
- 1.3 lb (600g) pork belly (pork shoulder or leg, beef, chicken, shrimp, tofu, etc.)
- 1/2 tbsp neutral-tasting oil
- 1 tsp toasted sesame oil
- 17 lettuce leaves, about 5 oz (150g) in total
- 1/4 yellow onion
- 3-4 cups hot cooked rice, about 1 cup (210g) for each serving
- Soft-Boiled Eggs (optional), to serve
- Generous pinch of toasted sesame seeds, to garnish
- 2 tbsp Korean chili paste (gochujang)
- 1 tbsp Korean chili pepper flakes (gochugaru)
- 1 tbsp soy sauce
- 1/2 tbsp oyster sauce
- 1 tbsp sugar
- 1 tbsp light corn syrup
- 2 tbsp mirin
- Black pepper, to taste
- 1 tbsp water
- 1 tsp cornstarch
- Small pinch of MSG (optional)
- 1 tbsp soy sauce
- 1.5 tbsp white vinegar
- 1/2 tbsp sugar
- 1 tbsp Korean chili pepper flakes (gochugaru)
- 1 tbsp toasted sesame oil
- 1 tbsp fish sauce
Instructions
- 1
Thinly slice the green onions, separating the greens and whites. Finely chop the garlic.
- 2
Cut the pork belly into bite-sized pieces.
- 3
In a small container, mix together Korean chili paste, Korean chili pepper flakes, soy sauce, oyster sauce, sugar, corn syrup, mirin, black pepper to taste, water, cornstarch and MSG (if using).
- 4
In a large pan, heat the oil (1/2 tbsp) over high heat. Once it gets nice and hot, add in the pork belly. (If your pan is not big enough, you can do this in two batches.) Cook for 4 minutes or until golden brown and crispy.
- 5
To the pan, add the chopped garlic and white parts of the green onions. Saute for 1 minute or until fragrant.
- 6
Reduce the heat to medium-low. Pour in the sauce. Give it a good stir for 1 to 2 minutes until the pork is beautifully coated. Add in the sesame oil (1 tsp). Toss together. Set aside.
- 7
Tear the lettuce into bite-sized pieces. Transfer to a large mixing bowl.
- 8
Thinly slice the onion. Soak it in cold water for 5 minutes. Drain and add it to the mixing bowl.
- 9
In a separate container, mix together the soy sauce, vinegar, sugar, Korean chili pepper flakes, sesame oil, and fish sauce. Add the salad dressing to the mixing bowl. Gently toss together.
- 10
Divide the rice into serving bowls. Add a generous amount of pork and salad. Optionally, top with soft-boiled eggs (if using).
- 11
Garnish with green onions and sesame seeds. Enjoy~!