Midwest Pork Belly Bipbimbop Recipe

Marinate pork belly

In a medium bowl combine 3 tbsp soy sauce, 1 tbsp mirin, 1 tbsp brown sugar, 1 tsp grated ginger, 1 tsp minced garlic, 1 tsp toasted sesame oil and 1/4 tsp black pepper. Add the pork belly strips and toss to coat. Cover and refrigerate for at least 30 minutes or up to 4 hours.

When ready to cook, pat pork belly dry lightly with paper towels (reserve marinade). Heat a large skillet over medium-high heat. Add pork belly in a single layer (work in batches if needed) and sear without moving for 2–3 minutes until browned, then flip and cook another 2–3 minutes until edges caramelize and fat renders. Reduce heat to medium-low, add 1–2 tbsp of the reserved marinade to the pan to glaze and cook 1–2 more minutes until sticky and cooked through. Transfer to a plate lined with paper towels to rest for 3 minutes and then cut into bite-size pieces if not already.

Quick-pickled daikon

While pork marinates, combine 1/2 cup white vinegar, 1/2 cup water, 2 tbsp sugar and 1 tsp kosher salt in a jar or bowl and whisk until sugar dissolves. Add 1 cup julienned daikon and 1/2 cup thinly sliced daikon (if using both cuts) and press to submerge. Let sit at room temperature for at least 20 minutes (longer for stronger flavor). Refrigerate if not using within 2 hours.

Sauté mushrooms

Heat a sauté pan over medium-high heat and add 1 tbsp neutral oil. Add 1 cup sliced shiitake and 1 cup sliced cremini mushrooms in a single layer without crowding. Let them brown undisturbed for 2–3 minutes, then stir and cook until softened and golden, about 4–5 minutes total. Add 1 tbsp butter, 1/2 tsp kosher salt and 1/4 tsp black pepper, toss to coat, and remove from heat. Keep warm.

Rinse 2 cups short-grain rice under cold water until runoff is clear. Combine rinsed rice and 2.25 cups water in a rice cooker or medium pot. Cook according to rice cooker instructions or bring to a boil, then reduce to low, cover and simmer 15 minutes; remove from heat and let steam, covered, 10 minutes.

Fluff rice with a fork or paddle, stir in 1 tsp rice vinegar, 1/2 tsp sesame oil and 1 tsp toasted sesame seeds. Keep covered and warm until serving.

Make ssamjang by combining 1 tbsp doenjang, 1 tbsp gochujang, 1 tsp honey (or brown sugar), 1/2 tsp toasted sesame oil, 1/2 tsp minced garlic and 1/2 tsp lemon or lime juice in a small bowl. Taste and adjust for sweetness or heat. Set aside at room temperature.

Soft-boil eggs

Bring a medium pot of water to a gentle boil. Using a spoon, lower 4 large eggs into the water and cook for 6 minutes for jammy soft yolks (6 to 6.5 minutes depending on size). While eggs cook, prepare an ice bath. When time is up, transfer eggs to ice bath for 4 minutes to stop cooking, then peel gently.

Marinate eggs (soy ajitsuke-style)

In a shallow container combine 1/4 cup soy sauce, 1/4 cup water, 1 tbsp mirin and 1 tsp sugar, stirring until sugar dissolves. Add peeled soft-boiled eggs and submerge (use a small plate to weigh them down). Marinate 15–30 minutes for a light soy flavor (longer for deeper color).

Warm and finish components: reheat pork briefly if needed, reheat mushrooms if cooled, and drain pickled daikon.

To assemble (serves 4): Divide rice among four bowls (about 1/2 cup cooked rice per bowl if serving larger portions adjust). Top each bowl with even portions of pork belly pieces (about 4 oz cooked per bowl), sautéed mushrooms (1/2 cup), a small mound of pickled daikon (2–3 tbsp), a handful of microgreens, and thinly sliced fresh daikon if using. Halve one soy-marinated soft-boiled egg and place on top.

Garnish each bowl with sliced scallions, a sprinkle of toasted sesame seeds, and a drizzle or small dollop (about 1 tsp) of ssamjang. Serve immediately so egg yolk is runny and pork is warm. Provide extra ssamjang and gochujang at the table for added heat.