Samgyeopsal Deopbap with Crispy Rice

Instructions

1. 1

   Soak dried shiitake mushrooms in 1 cup of warm water for at least 30 minutes. Reserve the soaking liquid.

   ~30 min
2. 2

   Drain and thinly slice the rehydrated shiitake mushrooms. Mince garlic and ginger.

   ~5 min
3. 3

   In a saucepan, combine the jasmine rice and 2 cups of water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Let stand for 5 minutes, then fluff.

   ~25 min
4. 4

   While the rice is cooking, prepare the mushroom broth. Strain the reserved mushroom soaking liquid through a fine-mesh sieve into a saucepan. Add the remaining 1 cup of water and bring to a simmer.

   ~10 min
5. 5

   Add the sliced shiitake mushrooms to the simmering broth. Stir in soy sauce, sesame oil, minced garlic, and minced ginger. Simmer gently for 10 minutes to allow flavors to meld.

   ~10 min
6. 6

   Thinly slice the pork belly. Season generously with salt and black pepper.

   ~5 min
7. 7

   Heat a large skillet over medium-high heat. Add the pork belly slices and cook until golden brown and crispy on both sides, about 5-7 minutes per side. Drain excess fat.

   ~15 min
8. 8

   To create the crispy rice layer, remove about half of the cooked jasmine rice from the pot. In the same large skillet (with a little reserved pork fat or a tablespoon of oil), spread the rice thinly and evenly across the bottom of the pan. Cook over medium heat without stirring for 5-7 minutes, or until the bottom layer is golden brown and crispy.

   ~7 min
9. 9

   While the rice crisps, thinly slice green onions and mix them with gochugaru and sugar in a small bowl to create a garnish.

   ~3 min
10. 10

    To assemble, carefully slide the crispy rice layer onto serving plates. Top with the remaining fluffy jasmine rice, followed by the crispy pork belly slices. Ladle the mushroom broth over the rice and pork. Garnish with the green onion and chili flake mixture.

    ~5 min