Spicy Pork Belly Bibimbap

Ingredients

• 1 lb Pork belly, thinly sliced
• 3 tbsp Gochujang (Korean chili paste)
• 1 tbsp Soy sauce
• 2 tbsp Toasted sesame oil
• 1 tbsp Honey or brown sugar
• 10 oz Fresh spinach
• 0.5 cup Pickled daikon radish (Danmuji), julienned
• 3 cups Short-grain white rice, cooked
• 3 cloves Garlic, minced
• 2 large Eggs
• 1 tsp Gochugaru (Korean chili flakes)(optional)
• 1 tsp Toasted sesame seeds

Instructions

1. 1

   In a medium bowl, whisk together gochujang, soy sauce, honey, half the minced garlic, and 1 tablespoon of sesame oil to create the marinade.

2. 2

   Add the sliced pork belly to the marinade, coating every piece thoroughly, and let it sit for at least 30 minutes in the refrigerator.

3. 3

   Blanch the spinach in boiling water for 30 seconds, drain immediately, squeeze out excess water, and season with a pinch of salt and the remaining sesame oil.

4. 4

   Heat a large skillet or wok over medium-high heat and cook the marinated pork belly until the edges are slightly charred and crispy.

5. 5

   In a separate small non-stick pan, fry the eggs sunny-side up until the whites are set but the yolks remain runny.

6. 6

   Divide the warm cooked rice into two deep bowls.

7. 7

   Arrange the cooked spicy pork belly, seasoned spinach, and pickled radish in separate sections on top of the rice.

8. 8

   Place the fried egg in the center of each bowl and sprinkle with toasted sesame seeds and gochugaru before serving.