Bibim Brunch Bowl Recipe
2 poached eggs, soy & sesame oil hashbrowns, gochu braised pork belly, housemade kimchi, shaved cucumber, green onion, shaved carrot
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Ingredients
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Eggs
Hashbrowns
Braised Pork Belly
Kimchi
Garnishes
Method
Preparation
- 1
Prepare the Kimchi
In a large bowl, combine Napa cabbage with salt and let it sit for 1-2 hours. Rinse and drain. Mix garlic, ginger, gochugaru, and fish sauce in a separate bowl. Toss with cabbage and let it ferment in a jar for at least 24 hours.
- 2
Cook the Pork Belly
In a pot, combine pork belly with gochujang, soy sauce, brown sugar, and minced garlic. Add enough water to cover. Simmer on low heat for about 1.5 hours until tender. Slice into pieces.
- 3
- 4
Poach the Eggs
Bring a pot of water to a gentle simmer, add a splash of vinegar. Crack each egg into a small bowl and gently slide into the water. Poach for about 3-4 minutes until the whites are set but yolks are still runny.