Garlic-Soy Bossam Rice Bowl

Method

1. Cut the pork into long blocks 4 cm thick so they cook faster. Pour the water into a 20 cm pot, dissolve the doenjang, add the leek and garlic and boil on high heat for 10 min.

   Add in this stepWater 1½ LDoenjang (Korean soybean paste) 1½ tbspKorean leek (daepa) or thick spring onion 1Garlic cloves, whole 3

   high heat

2. Add the pork when it boils. Once it returns to the boil, turn the heat from high heat down to medium-low heat, set the lid ajar and simmer for 35 min. It is done when a chopstick slides in easily and the juices run clear.

   Add in this stepPork belly, in one piece 300 g

   high heat→medium-low heat

3. While the pork cooks, mix the soy sauce, honey and minced garlic with as much water as soy sauce (not from the list) to make the garlic-soy sauce.

   Add in this stepSoy sauce 2 tbspHoney (or rice syrup) 2 tspMinced garlic 1 tsp

4. Lift out the pork, let it cool for 5 minutes, slice it 1 cm thick and pat dry. Heat the oil in a 24 cm pan on medium-high heat, lay the slices in a single layer and brown them for 3 min, turning once. Pour in the sauce and shake the pan for 1 min until it turns syrupy and coats the meat. The honey burns quickly, so take it off the heat as soon as it thickens.

   Add in this stepVegetable oil 1½ tsp

   medium-high heat

5. Move the pork to a plate, wipe the pan with paper towel, add the oil and crack in the eggs on medium-low heat. Cover and cook for 2 min 30 sec, until the whites are set and the yolks still runny.

   Add in this stepEggs 2Vegetable oil 1½ tsp

   medium-low heat

6. Cut the garlic chives into 4 cm lengths and toss lightly with the chilli flakes, vinegar, sesame oil and sesame seeds; dress them right before serving so they stay crisp. Put the rice in bowls, arrange the pork on top, spoon over the pan sauce and finish with the chive salad and a fried egg.

   Add in this stepGarlic chives 40 gGochugaru (Korean chilli flakes) 1 tspRice vinegar 1 tspToasted sesame oil 1 tspToasted sesame seeds 1 tspHot cooked short-grain rice 400 g