Gochujang Korean BBQ Rice Bowl

Ingredients

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Garlic

  Raw

  3 clove or 9g

• Pork belly

  Fresh, raw

  1 ⁵⁄₁₆ lb or 590g

• Oil

  Submarine Sandwich - Wegmans

  ½ tbsp or 7g

• Sesame oil

  Salad or cooking

  1 tsp or 5g

• Lettuce

  Butterhead (includes boston and bibb types), raw

  1.7kg

• Onions

  Raw

  ¼ medium or 28g

• Egg

  Whole, fresh eggs

  1 medium or 44g

• Sesame seeds

  Seeds, whole, dried

  0.001 cup or 0.2g

• Gochujang Hot Sauce

  Bibigo

  100g

• Soy sauce

  Regular sodium, Shoyu

  1 tbsp or 16g

• Oyster sauce

  Ready-to-serve

  ½ tbsp or 9g

• Sugar

  White, granulated sugar

  1 tbsp or 13g

• Honey

  100g

• Kotterin Mirin

  Kikkoman

  2 tablespoon or 200g

• Pepper

  Spices, black

  1 dash or 0.1g

• Water

  Plain, clean water

  1 tbsp or 15g

• Cornstarch

  1 tsp or 3g

• Vinegar

  Cider

  1 ½ tbsp or 22g

• Sugar

  White, granulated sugar

  ½ tbsp or 6g

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

• Fish sauce

  Ready-to-serve

  1 tbsp or 18g

Directions

1. Prep Ingredients
2. Thinly slice the green onions, separating the greens and whites. Finely chop the garlic.
3. Cut the pork belly into bite-sized pieces.
4. Make Sauce
5. In a small container, mix together Korean chili paste, Korean chili pepper flakes, soy sauce, oyster sauce, sugar, corn syrup, mirin, black pepper to taste, water, cornstarch and MSG (if using).
6. Make Gochujang Samgyupsal
7. In a large pan, heat the oil (1/2 tbsp) over high heat. Once it gets nice and hot, add in the pork belly. (If your pan is not big enough, you can do this in two batches.) Cook for 4 minutes or until golden brown and crispy.
8. To the pan, add the chopped garlic and white parts of the green onions. Saute for 1 minute or until fragrant.
9. Reduce the heat to medium-low. Pour in the sauce. Give it a good stir for 1 to 2 minutes until the pork is beautifully coated. Add in the sesame oil (1 tsp). Toss together. Set aside.
10. Make Lettuce Salad
11. Tear the lettuce into bite-sized pieces. Transfer to a large mixing bowl.
12. Thinly slice the onion. Soak it in cold water for 5 minutes. Drain and add it to the mixing bowl.
13. In a separate container, mix together the soy sauce, vinegar, sugar, Korean chili pepper flakes, sesame oil, and fish sauce. Add the salad dressing to the mixing bowl. Gently toss together.
14. Assemble
15. Divide the rice into serving bowls. Add a generous amount of pork and salad. Optionally, top with soft-boiled eggs (if using).
16. Garnish with green onions and sesame seeds. Enjoy~!

Similar Foods

• Korean Beef Rice Bowls
• Korean Beef Bowl
• BBQ Chicken Burrito Bowls