2 poached eggs, soy & sesame oil hashbrowns, gochu braised pork belly, housemade kimchi, shaved cucumber, green onion, shaved carrot

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.

Prepare the Kimchi

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.

Cook the Pork Belly

Grate the potatoes and squeeze out excess moisture. Heat sesame oil in a skillet over medium heat, add potatoes, soy sauce, salt, and pepper. Cook until crispy and golden, about 5-7 minutes per side.

Make the Hashbrowns

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.

Poach the Eggs

In a bowl, layer the crispy hashbrowns, slices of gochu braised pork belly, poached eggs, housemade kimchi, shaved cucumber, chopped green onion, and shaved carrot. Serve immediately.

Assemble the Bowl

Eggs

Potatoes

Soy sauce

Sesame oil

bibim brunch bowl

Recipe information

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