Grilled Pork Salad

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Difficulty: Advanced
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Korean-style fresh and vibrant salad that brings home-style flavor to your table
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This Korean salad features Minutes per side. Transfer to a cutting board, cover loosely, Tablespoons soy sauce, Sesame oil, Cloves garlic. It delivers aromatic, well-seasoned taste. Perfect for lunch, picnics, or as a light side dish. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

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Grilled Pork Salad

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Calories: 409.9

Description

This Korean salad features Minutes per side. Transfer to a cutting board, cover loosely, Tablespoons soy sauce, Sesame oil, Cloves garlic. It delivers aromatic, well-seasoned taste. Perfect for lunch, picnics, or as a light side dish. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. Bibimbap, literally "mixed rice," is a classic Korean dish consisting of rice with a variety of toppings.
  2. Gochujang-a Korean condiment made from red chiles, glutinous rice, and fermented soybeans-adds pungent flavor.
  3. prepare the short ribs, in a large bowl,
  4. whisk together the soy sauce, sesame oil, garlic, brown sugar, and sesame seeds.
  5. Add the short ribs and toss to coat.
  6. Let stand at room temperature for 30 minutes, or
  7. cover and
  8. refrigerate In a large nonstick frying pan over medium-high
  9. heat , warm the sesame oil.
  10. Add the rice and pack it down in an even layer.
  11. Cook without stirring until the rice browns and crisps, about 10 minutes, rotating the pan and adjusting the
  12. heat as needed to prevent burning.
  13. Transfer to a bowl; set aside.
  14. Wipe out the pan if necessary, then warm the canola oil over medium heat.
  15. Add the garlic and ginger and cook, stirring frequently, until crisp and brown, about 3 minutes.
  16. Using a slotted spoon, transfer the garlic and ginger to a paper towel-lined plate and set aside.
  17. Add the spinach to the pan and cook, stirring frequently, until wilted, about 3 minutes.
  18. Transfer the spinach to a bowl, season with salt, and set aside.
  19. Make the kimchi-zucchini slaw; set aside.
  20. Heat a grill pan over medium-high heat.
  21. Place the short ribs on the pan and
  22. cook until browned on both sides, about with aluminum foil, and
  23. rest for 5 minutes.
  24. Cut into slices between the bones, or trim off the
  25. line of bones and then
  26. slice the meat across the grain.
  27. To serve, divide the rice among 4 bowls.
  28. Top each with short ribs, spinach, kimchi-zucchini slaw, and a fried egg.
  29. Garnish with the garlic and ginger.
  30. Serve gochujang alongside

Nutrition Facts

Amount Per Serving
Calories 409.9kcal
% Daily Value *
Total Fat 29.3g46%
Saturated Fat 9.9g50%
Cholesterol 63.0mg21%
Sodium 1447.5mg61%
Total Carbohydrate 3.1g2%
Dietary Fiber 0.1g1%
Sugars 0.2g
Protein 22.5g45%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: board, cloves, cover, cutting, firmly, frying, garlic, grilled, grilling, korean, loosely, minced, minutes, oil, packed, pork, salad, sauce, sesame, side
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