Pork & Glasswort Bibimbap with Aromatic Chili Oil

Julienne the onion, slice the chives, slice the lemon, crush the garlic, slice the ginger flat and coarsely crush the dried chilies.

Toast the anchovies in a dry pan over medium heat for 3 minutes, then grind finely with the dried glasswort and kelp.

Heat 20 ml of oil over medium heat with the aromatics for 3 minutes to make an aromatic oil.

Mix the oil (reserving 10 g) with the sesame oil, pepper and anchovy powder and stir into the rice.

Heat the reserved 10 g of oil over medium heat and grill the shishito peppers and pork for 9 minutes, then slice the pork thinly.

Top the rice with the pork, shishito peppers, onion, chives, lemon, seaweed flakes, wasabi, radish sprouts and the poached egg.