Spicy pork and greens bibimbap

A saucepan, a sieve, a large frying pan and mixing bowls. Use a kitchen scale for these metric quantities. Rinsing, soaking and steaming water is additional where stated.

Mix the pork sauce: 32 g gochujang, 28 g soy sauce, 18 g gochugaru, 12 g sugar, 11 g rice wine, 18 g minced garlic, 0.4 g pepper and 68 g plum syrup. Cut the thin pork slices into about 6 by 4 cm pieces, coat with the sauce and refrigerate while preparing the greens.

Cut thin green onions into 5 cm lengths and shred the perilla and lettuce into 1 cm strips. Use the listed 11 g perilla for the whole batch. Rinse soybean sprouts and discard damaged ones.

Put sprouts, 500 g water and the separate 1.5 g blanching salt in a covered saucepan. Bring to a boil, then simmer gently for about 10 minutes, until fully cooked. Drain, cool briefly under cold drinking water and squeeze gently. Season with 1 g salt, 1 g sesame oil and 0.6 g ground toasted sesame.

Heat 12 g neutral oil in a frying pan and stir-fry the sauced pork, about 2.5 minutes initially. Continue until fully cooked to at least 63 C, rather than relying on the source fry time. Add the green onions, stir until hot and allow a 3-minute meat rest before eating.

Divide 920 g hot rice between four bowls. Divide all perilla, lettuce, cooked sprouts and pork evenly among the bowls, arranged in separate sections. Mix at the table. This is a pork-and-perilla bowl, distinct from the existing general beef bibimbap recipe.