Ingredients with Measurements:
- 2 cups of short-grain rice
- 2 cups of water
- 1 pound of pork belly, sliced into thin pieces
- 1 tablespoon of gochujang (Korean chili paste)
- 1 tablespoon of soy sauce
- 1 tablespoon of honey
- 1 tablespoon of sesame oil
- 1 tablespoon of minced garlic
- 1 tablespoon of minced ginger
- 1 tablespoon of vegetable oil
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of salt
- 2 green onions, thinly sliced
- 1 tablespoon of toasted sesame seeds
Special Equipment Needed:
- Rice cooker
- Large skillet
Step-by-Step Instructions:
1. Rinse the rice in cold water until the water runs clear. Add the rice and water to a rice cooker and cook according to the manufacturer's instructions.
2. In a large bowl, combine the gochujang, soy sauce, honey, sesame oil, garlic, ginger, black pepper, and salt. Mix well.
3. Add the sliced pork belly to the bowl and toss to coat the meat evenly with the marinade. Let it marinate for at least 30 minutes.
4. Heat the vegetable oil in a large skillet over medium-high heat. Add the marinated pork belly and cook for 5-7 minutes, stirring occasionally, until the meat is cooked through and caramelized.
5. To serve, divide the cooked rice among four bowls. Top each bowl with the spicy pork belly and sprinkle with sliced green onions and toasted sesame seeds.
Time:
Preparation time: 40 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 650
Fat: 38g
Carbohydrates: 50g
Protein: 23g
Sodium: 700mg
Sugar: 7g
Substitutions for ingredients:
- Pork belly can be substituted with chicken, beef, or tofu.
- Gochujang can be substituted with sriracha or red pepper flakes.
- Soy sauce can be substituted with tamari or coconut aminos.
- Honey can be substituted with maple syrup or agave nectar.
- Vegetable oil can be substituted with canola oil or peanut oil.
Variations:
- Add sliced mushrooms or bell peppers to the skillet with the pork belly.
- Use brown rice or quinoa instead of white rice.
- Add a fried egg on top of each bowl for extra protein.
Tips and Tricks:
- Make sure to rinse the rice thoroughly to remove excess starch.
- Use a non-stick skillet to prevent the pork belly from sticking to the pan.
- Let the pork belly marinate for at least 30 minutes for maximum flavor.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation Ideas:
Serve the patbap with spicy pork in individual bowls, garnished with sliced green onions and toasted sesame seeds.
Garnishes:
Sliced green onions and toasted sesame seeds.
Pairings:
Serve with a side of kimchi or pickled vegetables.
Suggested Side Dishes:
- Steamed or stir-fried vegetables
- Korean-style potato salad
- Spicy cucumber salad
Troubleshooting Advice:
- If the pork belly is sticking to the pan, add a little more oil to the skillet.
- If the pork belly is not caramelizing, increase the heat and cook for a few more minutes.
Food Safety Advice:
- Make sure to cook the pork belly to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
Patbap is a traditional Korean dish made with short-grain rice. It is often served as a side dish or as a base for other dishes, such as bibimbap. Spicy pork is a popular Korean dish made with marinated pork belly and gochujang.
Flavor Profiles:
The patbap provides a neutral base for the spicy pork, which is savory, sweet, and spicy all at once. The dish is rounded out with the nutty flavor of sesame oil and the freshness of sliced green onions.
Serving Suggestions:
Serve the patbap with spicy pork as a main dish for lunch or dinner.
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Region: Korean