Long time lurker, finally got the guts to post something! This is my attempt at elevating a classic Korean dish, dolsot bibimbap, where the rice is in a hot stone bowl to create nurungji or crispy rice.
Pork belly was braised with leeks, doenjang (fermented soybean paste), onion, garlic, and ginger before crisping. Rice was cooked, chilled, then fried to crisp. Puree was made with pork braising liquid, carrots, and a healthy amount of kochujang (red pepper paste).
Garnished with perilla leaves (I usually make kimchi of these but kept fresh with this because there are a lot of flavors going on) and green onion from the garden, a sprinkle of kochukaru (red pepper flakes), and fried garlic.
Forward_Past3197
Looks amazing, gochujang however
PeriodicAdamSchiff
That looks great. Part of me wonders if I’d prefer a gochujang sauce rather than the puree but that’s nitpicking
3 Comments
Long time lurker, finally got the guts to post something! This is my attempt at elevating a classic Korean dish, dolsot bibimbap, where the rice is in a hot stone bowl to create nurungji or crispy rice.
Pork belly was braised with leeks, doenjang (fermented soybean paste), onion, garlic, and ginger before crisping. Rice was cooked, chilled, then fried to crisp. Puree was made with pork braising liquid, carrots, and a healthy amount of kochujang (red pepper paste).
Garnished with perilla leaves (I usually make kimchi of these but kept fresh with this because there are a lot of flavors going on) and green onion from the garden, a sprinkle of kochukaru (red pepper flakes), and fried garlic.
Looks amazing, gochujang however
That looks great. Part of me wonders if I’d prefer a gochujang sauce rather than the puree but that’s nitpicking