Main Ingredients:
Rice: 2 cups; Water: as needed; Bean sprouts: 1 handful; Spinach: a few stalks; Pork belly: 1 ounce; Kimchi: as needed; Carrot: a little; Cucumber: a little (optional); Egg: 1.
Additional Ingredients:
Korean sweet and spicy sauce: 1 tablespoon; Vegetable oil: 2 tablespoons; Toasted sesame seeds: a little; Salt: a little.
Flavor: Mildly spicy; Technique: Mix; Cooking Time: 45 minutes; Difficulty: Moderate.
Step-by-Step Guide to Making Korean Pork Belly Bibimbap
Prepare all the ingredients. Rinse the rice, put it in the rice cooker, add water just covering the rice, and place the inner pot into the rice cooker.
Close the lid, set the rice cooker to the “steam rice” function, and it will start automatically after 5 seconds, taking 22 minutes. While the rice is cooking, prepare the other ingredients. Blanch the bean sprouts and spinach, drain, mix with a little salt and cucumber strips, and let it marinate for a while.
Season the pork belly with a little salt, pan-fry over low heat until cooked, then add a little kimchi juice before removing from the pan for extra flavor. Quickly stir-fry the carrot strips in the same pan, then set aside. This way, the nutrients in the carrots are easier for the body to absorb.
Once the rice is done steaming, it will automatically switch to the keep warm mode. Remove the rice and spread it evenly in a large bowl or small pot.
Arrange the drained bean sprouts, carrot, spinach, cucumber strips, pork belly, and kimchi on top of the rice. Place the fried egg in the center, add a spoonful of Korean sweet and spicy sauce, sprinkle some toasted sesame seeds, mix well, and it’s ready to eat.
