Korean BBQ Pork Belly Bibimbap

Elevate your home cooking with this savory Korean BBQ bibimbap, featuring marinated pork belly, colorful stir-fried vegetables, and a spicy-sweet gochujang sauce.

Ingredients

• 300g pork belly
• 1 bowl steamed white rice
• 1 egg
• 50g carrots
• 50g zucchini
• 50g bean sprouts
• 50g spinach
• 50g shiitake mushrooms
• 2 tbsp Korean chili paste (gochujang)
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp cooking wine
• 1 tsp minced garlic
• 3 slices ginger
• 1 tbsp sesame oil
• 1 tbsp Sprite
• 1 tbsp white sesame seeds

Instructions

1. 1Slice the pork belly

   

   Take the fresh pork belly and use a sharp cleaver to slice it into thick, uniform strips on a wooden cutting board. This ensures the meat cooks evenly and makes it easier to marinate and grill later.

   Tip: If the pork belly is slightly frozen, it will be much easier to slice into thin, clean strips.
2. 2Marinate the pork belly

   

   Place the sliced pork belly into a bowl. Add minced garlic, ginger slices, Korean chili paste, honey, soy sauce, and cooking wine. Use your hands to thoroughly mix the meat with the marinade until every piece is well-coated. Let it sit for 20 minutes to absorb the flavors.

   Tip: Massaging the marinade into the meat with your hands helps it penetrate the pork fibers more quickly.
3. 3Prepare the vegetables

   

   Prepare your vegetables: carrots, zucchini, bean sprouts, spinach, and shiitake mushrooms. Stir-fry the julienned carrots in a pan with a little oil until they are tender. Repeat this process for each vegetable separately to maintain their distinct textures and colors, then set them aside.

   Tip: Keep the vegetables crisp by stir-frying them over high heat for a short time.
4. 4Sauté the spinach

   

   In the same pan, stir-fry the fresh green spinach. Toss it gently with a wooden spoon until it just wilts, then immediately remove it from the heat to keep the bright green color. Set it aside with the other prepared vegetables.

   Tip: Adding a pinch of salt while frying the spinach helps it release excess moisture.
5. 5Grill the pork belly

   

   Heat a black grill pan and add the marinated pork belly slices. Pan-fry them over medium-high heat until the meat is slightly scorched and the fat has rendered out, leaving the pork golden brown and sizzling.

   Tip: Do not crowd the pan, as this will cause the meat to steam instead of sear.
6. 6Prepare the bibimbap sauce

   

   In a small white bowl, combine Korean chili paste, soy sauce, sesame oil, a splash of Sprite, honey, and white sesame seeds. Stir everything together with a wooden spoon until the dressing is smooth and well-incorporated.

   Tip: Adding a little bit of Sprite to the sauce adds a subtle sweetness and brightness that elevates the chili paste.
7. 7Assemble the bibimbap base

   

   Place the cooked spinach, sautéed carrots, stir-fried shiitake mushrooms, and the pan-fried pork belly onto a bowl of fluffy white rice. Arrange each ingredient in its own section to create an appetizing and organized presentation.

   Tip: Keep the vegetable colors distinct while arranging to highlight the variety in the bowl.
8. 8Top with a fried egg and sauce

   

   Carefully place a freshly fried egg in the center of the bowl over the vegetables and meat. Drizzle the prepared spicy Korean chili dressing generously over the egg and the surrounding ingredients.

   Tip: A soft-yolk fried egg adds richness to the bibimbap when mixed in later.
9. 9Mix and enjoy

   

   Use a wooden spoon to thoroughly combine the rice, sauce, egg, vegetables, and pork belly. Ensure every grain of rice is well-coated with the savory and spicy dressing for the perfect bite.

   Tip: Dont be afraid to mix thoroughly — the fusion of flavors is the highlight of the dish.

Storage & Reheating

Burn It Off

Frequently Asked Questions