Aromatic Chickweed & Soybean Paste Stir-fried Pork Bibimbap: A Bowl of Spring Flavors!
Aromatic Chickweed & Soybean Paste Stir-fried Pork Bibimbap: A Bowl of Spring Flavors!
The perfect harmony of spring chickweed, savory soybean paste, and sweet and spicy stir-fried pork! Chickweed Soybean Paste Pork Bibimbap, Chickweed Bibimbap, Chickweed Soybean Paste Pork Stir-fry, How to Make Seasoned Chickweed with Soybean Paste, Pork Recipe
Hello everyone! This is Jina, your cooking enthusiast. When you think of spring, the first herb that comes to mind is the fragrant chickweed, a true symbol of the season. Chickweed, infused with the essence of spring, is rich in protein and vitamins, making it a wonderful ingredient to revitalize us during the languid spring days. Today, we’ll be using this delicious chickweed to create ‘Chickweed Soybean Paste Pork Bibimbap.’ We’ll gently mix aromatic chickweed with a savory soybean paste dressing and serve it with a sweet and spicy stir-fried pork. This combination makes for a hearty and incredibly delicious one-bowl meal! It’s a highly recommended dish when your appetite feels a bit low, so be sure to give it a try!
Stir-fried Pork Ingredients- Pork shoulder, thinly sliced for bulgogi (500g)
- 1/2 Onion
- A little Green onion
Stir-fried Pork Seasoning Ingredients (Measurements are based on adult tablespoon)- 2 Tbsp Sugar
- 1 Tbsp Mirin (rice wine)
- 1 Tbsp Plum extract
- 2 Tbsp Soy sauce
- 1 Tbsp Sesame oil
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Minced garlic
Chickweed & Soybean Paste Salad Ingredients- 1 handful Chickweed
- 0.5 Tbsp Soybean paste
- 0.5 Tbsp Minced garlic
- 1 Tbsp Plum extract
- 0.5 Tbsp Gochugaru (Korean chili flakes)
- 0.5 Tbsp Sesame oil
- 2 Tbsp Sugar
- 1 Tbsp Mirin (rice wine)
- 1 Tbsp Plum extract
- 2 Tbsp Soy sauce
- 1 Tbsp Sesame oil
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Minced garlic
Chickweed & Soybean Paste Salad Ingredients- 1 handful Chickweed
- 0.5 Tbsp Soybean paste
- 0.5 Tbsp Minced garlic
- 1 Tbsp Plum extract
- 0.5 Tbsp Gochugaru (Korean chili flakes)
- 0.5 Tbsp Sesame oil
Cooking Instructions
Step 1
First, let’s prepare the chickweed and soybean paste salad. Since it will be mixed into the bibimbap with the stir-fried pork, we won’t season it too strongly. We’ll gently mix it to create a mild and savory flavor. First, rinse the thawed chickweed several times in clean water to thoroughly remove any dirt or debris.
Step 2
Next, finely chop the cleaned chickweed into bite-sized pieces using kitchen scissors.
Step 3
Now, gently toss the chopped chickweed with the prepared seasoning ingredients for the salad: 0.5 Tbsp soybean paste, 0.5 Tbsp minced garlic, 1 Tbsp plum extract, 0.5 Tbsp gochugaru, and 0.5 Tbsp sesame oil. It’s so deliciously savory even on its own! ^^
Step 4
Now, let’s move on to the main dish: stir-fried pork. We’re using 500g of pork shoulder, thinly sliced for bulgogi, for a tender texture. Gently press the surface of the meat with paper towels to remove excess blood; this helps eliminate any unwanted odors and ensures a clean flavor.
Step 5
Next, we’ll make the stir-fried pork seasoning. Start by adding 2 tablespoons of sugar.
Step 6
Add 1 tablespoon of mirin to help neutralize any porky smells.
Step 7
Pour in 2 tablespoons of soy sauce for a rich umami flavor.
Step 8
Add 1 tablespoon of plum extract for enhanced sweetness and aroma.
Step 9
Drizzle in 1 tablespoon of sesame oil for a nutty fragrance.
Step 10
Add 1 tablespoon of gochugaru for a pleasant spiciness.
Step 11
Include 1 tablespoon of gochujang for a deeper, spicy kick.
Step 12
Finally, add 1 tablespoon of minced garlic to boost the overall flavor profile.
Step 13
In a bowl, combine the pork (with blood removed) with the prepared stir-fry seasoning. Add the 1/2 sliced onion and a bit of green onion, mixing everything evenly. Let it marinate in the refrigerator for about 15 minutes; this allows the flavors to meld beautifully, resulting in a more delicious stir-fry.
Step 14
Heat a pan over medium-high heat and add the marinated pork. Stir-fry until the meat is browned. I also found some leftover cabbage in the fridge and added it in – it gave the stir-fry a wonderful textural contrast! (Cabbage is optional.)
Step 15
As the pork cooks and the sauce thickens, add a little water at a time to keep the stir-fry moist and tender. This ensures the pork remains succulent.
Step 16
And there you have it – the sweet and spicy, rice-gobbling stir-fried pork is ready!
Step 17
Now, let’s assemble the bibimbap. Spread a generous portion of warm white rice into a wide bowl.
Step 18
Top the rice with a hearty serving of the delicious stir-fried pork, and then add the aromatic chickweed and soybean paste salad. Voila! Your ‘Chickweed Soybean Paste Pork Bibimbap,’ a dish that’s both incredibly tasty and nutritious, is complete!
Step 19
It feels like spring has truly arrived at our dining table.
Step 20
When you mix the sweet and spicy stir-fried pork with the fragrant chickweed and soybean paste salad, the aromatic chickweed flavor spreads throughout your mouth, doubling the deliciousness. It’s a truly unique and delightful dish that will have you finishing your rice in no time.
Step 21
Wrapping it all up in fresh lettuce leaves for a big bite is also absolutely divine! ♡
