Korean-Style Charcoal Grilled Meat Rice Bowl

Experience the smoky perfection of Seoul's popular charcoal-grilled rice bowls. Tender sous-vide pork and charred vegetable skewers combine for a savory masterpiece.

Ingredients

• 300 g pork neck
• 200 g pork belly
• 1 unit onion
• 2 stalks green onion
• 3 cloves garlic
• 1 slice ginger
• 1 tbsp lemon juice
• 1 unit eggplant
• 2 units green peppers
• 4 units cherry tomatoes
• 4 units mushrooms
• 2 servings steamed white rice
• to taste marinade sauce

Instructions

1. 1Slice the pork neck

   

   Place the thick-cut pork neck on a cutting board and slice it into uniform square blocks. Preparing the meat into consistent portions ensures that it cooks evenly during the subsequent marinating and grilling stages.

   Tip: Keep the slices consistent in size so they reach the desired level of tenderness at the same time.
2. 2Prepare and trim the pork belly

   

   Pat the pork belly dry with a paper towel to remove moisture, which helps achieve a better texture. Carefully trim away any excess or unwanted fat using a sharp knife to ensure the meat is lean and pleasant to eat.

   Tip: Removing excess surface moisture helps the meat sear better later on the charcoal grill.
3. 3Sauté the aromatics

   

   Add chopped onions, green onions, and garlic to a pan. Sauté the vegetables over medium heat until they are soft and lightly browned, releasing their fragrant oils to build the base of the marinade.

   Tip: Sautéing the aromatics before adding them to the sauce deepens the savory flavor profile.
4. 4Marinate the pork

   

   Submerge the prepared pork neck and belly pieces into the metal container filled with the dark, flavorful marinade. Ensure every piece is thoroughly coated to absorb the savory essence of the ginger, garlic, and onion-infused sauce.

   Tip: Let the meat soak in the marinade long enough to ensure it penetrates the interior of the thicker cuts.
5. 5Sous-vide the marinated meat

   

   Place the marinated meat into vacuum-sealed bags and submerge them in a temperature-controlled water bath. This cooking method ensures the pork remains tender and reaches a perfect, consistent doneness throughout.

   Tip: Using a sous-vide machine provides precise control over the texture, making the meat exceptionally tender.
6. 6Prepare vegetable skewers

   

   Thread pieces of eggplant, green peppers, mushrooms, and cherry tomatoes onto wooden skewers. These vegetable skewers will be grilled alongside the marinated pork to add freshness and variety to the meal.

   Tip: Cut the vegetables into uniform pieces so they grill evenly on the skewers.
7. 7Grill the meat and skewers

   

   Place the prepared meat blocks and vegetable skewers, including eggplant, green peppers, cherry tomatoes, and mushrooms, onto the hot charcoal grill. Cook at high temperatures, turning occasionally, until the meat achieves a crispy exterior and tender interior.

   Tip: Grilling over charcoal infuses the meat and vegetables with an authentic smoky flavor.
8. 8Glaze the meat

   

   Once the meat is seared, dip the pieces into the prepared marinade sauce. Dipping provides a quick and efficient way to coat the meat, ensuring it remains flavorful and juicy.

   Tip: Dipping is a time-saving alternative to brushing that ensures even coverage.
9. 9Slice the grilled meat

   

   Place the grilled meat on a cutting board and slice it into thin, even strips. This makes the meat easier to arrange in the rice bowl and ensures each bite is perfectly sized for the customer.

   Tip: Use a sharp knife to get clean slices without tearing the tender meat.

Storage & Reheating

Burn It Off

Frequently Asked Questions