Pork and Glasswort Rice Bowl (Dwaeji Hamcho Deopbap)

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Slice the onion into thin strips, thinly slice the thin green onion, slice the lemon, crush the garlic, slice the ginger flat, and coarsely crush the dried chili peppers.
2. Stir-fry the anchovies in a dry pan over medium heat for 3 minutes to dry them out, then blend them in a blender with the dried glasswort and kelp until fine.
3. Heat a pan over medium heat, add the cooking oil (20 ml) and prepared aromatics, and stir-fry for 3 minutes to make flavored oil.
4. Mix the sesame oil, ground black pepper, and finely ground anchovy powder into the flavored oil, then mix it into the rice.
5. Heat a pan over medium heat with the reserved flavored oil (10 g), add the shishito-type peppers and pork, and cook for 9 minutes; slice the pork thin into bite-size pieces.
6. Top the seasoned rice in a bowl with the grilled pork and peppers, prepared onion, thin green onion, lemon, crumbled seaweed, wasabi, radish sprouts, and poached egg.