RAWBAR BIBIMBAP
Provided by Food Network
Time 14h15m
Yield 4 portions
Number Of Ingredients 39
Steps:
- For the pork belly: Mix together salt and sugar in a small bowl. Rub all sides of pork belly with mixture and place on a rack set in a pan, then cover and refrigerate, 8 hours.
- Preheat the oven to 400 degrees F.
- Remove pork belly from rack and pat dry. Place back in pan without the rack. Bring cola, ginger and 3 quarts water to a simmer in a saucepan, then pour over pork belly. Cover pan with foil and braise in the oven until tender, 1 to 2 hours. Remove from broth, then let cool and refrigerate until completely cold.
- Slice into 4-by-1/8-inch-thick slices.
- For the bibimbap: Preheat oven to 500 degrees F.
- Bring oil to 350 degrees F in a deep-fryer. Fry Rice Cakes, 3 minutes. Drain and hold.
- Place 8 slices pork belly in a pan (save remainder for another use) and bake until hot and browning on the edges, 6 to 8 minutes.
- Meanwhile, stir-fry carrots, onions and bok choy in oil in a saute pan until tender and caramelized. Deglaze pan with Kim Chi Sauce and remove from heat.
- Fry eggs in a nonstick pan until sunny-side up is reached.
- Assemble in each of 4 warm bowls: Daikon radish, Rice Cake, drizzle of Ginger-Scallion Sauce, stir-fry vegetable mix, pork belly, fried egg and radish sprouts on top.
- For the lemongrass simple syrup: Bring sugar, lemongrass and 1/4 cup water to a boil in a small pot, then turn off the heat and let cool.
- For the rice cakes: Combine the vinegar, sugar, dashi and 1/4 cup salt in a large bowl and stir until sugar and salt dissolve. Wipe kombu with a wet paper towel, then add it to the seasoning. (Remove kombu before using.) Season the sushi rice with 3/4 cup of this "sushi zu" (save the remainder for another use).
- Combine the sushi rice, 3/4 cup simple syrup (save the remainder for another use), scallions, garlic, pepper, 2 cups panko and remaining teaspoon salt in a bowl. Mix well, then shape into 8 cakes using a 3-inch oiled ring mold. Press firmly into remaining panko to crust both sides. Individually wrap each cake in plastic.
- Combine fish sauce, soy sauce, sugar, Thai chiles and habaneros in a bowl and whisk to dissolve sugar.
- Combine scallions, soy sauce, ginger, vinegar, sugar and seasoning sauce in a bowl and whisk to dissolve sugar.
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Praise Notwanwe
[email protected]This bibimbap is a bit too spicy for me, but it's still really good. I would recommend using less gochujang sauce if you don't like spicy food.
that one roblox person
[email protected]The gochujang sauce in this bibimbap is so flavorful. It's the perfect balance of sweet, spicy, and tangy.
MD Abdulla Hossain
[email protected]I love the crispy rice at the bottom of this bibimbap. It adds a nice textural contrast to the soft and fluffy rice.
Md Shohagappoa52
[email protected]This bibimbap is a great way to use up leftover salmon and tuna. It's also a healthy and delicious meal that's easy to make.
Nadia Naseem
[email protected]I wasn't sure about the raw bar ingredients in this bibimbap, but I was pleasantly surprised. They added a nice touch of flavor and texture to the dish.
anette andre
[email protected]This bibimbap is amazing! The combination of flavors and textures is perfect. I highly recommend trying this recipe.
senaj ahmed
[email protected]This bibimbap is a bit different from the traditional version, but it's still really good. The raw bar ingredients add a nice touch of freshness, and the gochujang sauce is nice and spicy.
Ibrahim Suleiman
[email protected]This was my first time making bibimbap, and it turned out great! The instructions were easy to follow, and the dish was so flavorful. I especially loved the crispy rice at the bottom of the bowl.
Amina Talokdar
[email protected]I love how easy this bibimbap is to make. I was able to throw it together in just a few minutes, and it was so delicious. The raw bar ingredients are a great way to add some extra protein and flavor to the dish.
nigel wolter
[email protected]The flavors in this bibimbap are incredible. The salmon and tuna are so fresh and flavorful, and the avocado and kimchi add a nice touch of acidity and spice. I will definitely be making this again!
melissa wise
[email protected]This bibimbap is a delightful explosion of flavors and textures. The raw bar ingredients add a unique twist to the classic dish, and the gochujang sauce ties everything together perfectly. I highly recommend trying this recipe!