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 on
Looks amazing, gochujang however
PeriodicAdamSchiff on
That looks great. Part of me wonders if I’d prefer a gochujang sauce rather than the puree but that’s nitpicking
Drandness on
Wow. This looks beyond delicious and gorgeous. I might have to try making it.
TwopintsyaPrick on
Let that belly shine, pass that purée and you’re into a winner. Pic doesn’t do it justice tbh, show us 2.0 please 🤙
fddfgs on
Beautifully made and I would love to eat it, but a bibimbap by definition is supposed to be mixed around in rice, might want to think of a new name to avoid confusion.
kimchimandoo3 on
I understand this is culinary playing but can’t help but seem confused by this dish. Feels more like a fancy jaeyuk bokkum or an elevated version of that instead.
I know availability is a problem but I’d love to have seen doraji or gosari mixed with the rice and then turned into nurungji. Those are some hardy vegetables so they handle heat quite well.
Unfortunately the dish doesn’t scream bibimbap at all and personally feels like a collection of vaguely Korean ingredients and ultimately fails to capture the essence of bibimbap.
The plating is a work in progress because I believe the dish is incomplete.
7 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
Wow. This looks beyond delicious and gorgeous. I might have to try making it.
Let that belly shine, pass that purée and you’re into a winner. Pic doesn’t do it justice tbh, show us 2.0 please 🤙
Beautifully made and I would love to eat it, but a bibimbap by definition is supposed to be mixed around in rice, might want to think of a new name to avoid confusion.
I understand this is culinary playing but can’t help but seem confused by this dish. Feels more like a fancy jaeyuk bokkum or an elevated version of that instead.
I know availability is a problem but I’d love to have seen doraji or gosari mixed with the rice and then turned into nurungji. Those are some hardy vegetables so they handle heat quite well.
Unfortunately the dish doesn’t scream bibimbap at all and personally feels like a collection of vaguely Korean ingredients and ultimately fails to capture the essence of bibimbap.
The plating is a work in progress because I believe the dish is incomplete.