Pork and Glasswort Rice Bowl

Ingredients

Onion(10g), Chive(3g), Lemon(3g), Radish Sprout(20개), Anchovy(7~8마리), Dried Glasswort(3g), Kelp(5g), Rice(210g), Shishito Pepper(5개), Pork(등심, 120g), Poached Egg(1개), Seaweed Flakes(2g), Wasabi(2g), Garlic(3쪽), Ginger(1톨), Dried Chili Pepper(3개), Red Beans각(1개), Sesame Oil(1T), Pepper Powder(⅓Ts), Cooking Oil(20ml)

Instructions

1. 1

   Julienne the onion, thinly slice the chive, slice the lemon, crush the garlic, slice the ginger flat, and coarsely crush the dried chili.

   
2. 2

   Add anchovy to a medium-heated dry pan and stir-fry for 3 minutes to remove moisture, then finely blend with dried glasswort and kelp.

   
3. 3

   Add cooking oil (20ml) and the prepared spices to a medium-heated pan and stir-fry for 3 minutes to make flavored oil.

   
4. 4

   Mix sesame oil, pepper, and finely ground anchovy powder into the flavored oil, then mix evenly into the rice.

   
5. 5

   Heat the reserved flavored oil (10g) in a medium-heated pan, add shishito pepper and pork, and grill for 9 minutes, then thinly slice the pork into bite-size pieces.

   
6. 6

   Top the bibimbap in a bowl with grilled pork and shishito pepper, the prepared onion, chive, lemon, seaweed flakes, wasabi, radish sprout, and poached egg.