★ Chinese soup stock, soy sauce, sake, mirin, sesame oil
1 teaspoon each
1 bunch (about 10)
◎ Chinese soup stock
◎ Sesame oil
▲ Sesame seeds and pepper
Stir fry the rough chopped pork with the ★ ingredients. The pork should be fairly finely chopped. Stir fry until there's no moisture left in the pan.
Blanch the spinach quickly and cool in running water. Squeeze out well and cut into 1 cm long pieces. Mix with the ◎ ingredients.
Mix the pork and spinach with the ▲ ingredients.
Story Behind this Recipe
I made this quickly for my son who loves namul and bibimbap! I usually use ground pork, but when I tried it with roughly chopped pork, it tasted even better.
I used "Chinese Flavor" soup stock granules from Ajinomoto. You can use any chicken stock granules. Add the soup stock granules to the spinach first and mix well before adding sesame oil. If you do it the other way around the granules won't dissolve easily. The rice should be hot. If the topping and the rice are cold, the fat in the pork hardens and becomes rather cloying.