Brunch Bibimbap Recipe
Pork Belly, Jasmine Rice, Maple-Gochujang Drizzle, Nori, Seasonal Vegetables, Fried Egg*
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Ingredients
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Main Ingredients
Method
Instructions
Prepare the Pork Belly
Preheat the oven to 375°F (190°C). Season the pork belly with salt and pepper. Place it on a baking sheet and roast for about 25-30 minutes until crispy and cooked through. Let it rest before slicing.
Cook the Jasmine Rice
Rinse the jasmine rice under cold water until the water runs clear. In a pot, combine the rice with 2 cups of water, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit covered for 5 minutes.
Prepare the Seasonal Vegetables
Blanch or sauté the seasonal vegetables until tender but still vibrant in color. Set aside.
Make the Maple-Gochujang Drizzle
In a small bowl, whisk together the gochujang, maple syrup, sesame oil, and rice vinegar until smooth. Adjust seasoning to taste.
Fry the Eggs
In a non-stick skillet, fry the eggs sunny-side up or to your preferred doneness.
Assemble the Bibimbap
In a bowl, add a serving of jasmine rice, top with sliced pork belly, seasonal vegetables, and a fried egg. Drizzle generously with the maple-gochujang sauce. Garnish with torn nori sheets.
