Thin-Sliced Pork Belly and Kimchi Rice Bowl recipe - ingredients, nutrition and when to eat it
This rice bowl is topped with thin-sliced pork belly and kimchi stir-fried together and served over warm rice.
This rice bowl is topped with thin-sliced pork belly and kimchi stir-fried together and served over warm rice. The rich, savory pork pairs beautifully with the spicy, tangy kimchi, making it perfect for a satisfying lunch or dinner for one.
Rice bowls · 15 minutes to cook
Nutrition (per 478g serving): 840.1 kcal · protein 23.8g · carbohydrate 79.7g · fat 44.5g · sodium 898.2mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If there’s a lot of kimchi juice, remove some before you start so the cooking time doesn’t become too long.
Tips: Thin-sliced pork belly can become tough if overcooked, so add the kimchi once the pork is cooked and lightly browned around the edges.
Tips: Serve the rice warm so it pairs well with the aroma of the stir-fried pork and kimchi.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Cooked rice — 1 bowl
- Thinly sliced pork belly — 100 g
- Napa cabbage kimchi — 80 g
- Onion — 40 g
- Green onion — 20 g
- Garlic — 1 Tbsp
- Cooking oil — 1 tsp
- Soy sauce — 1 tsp
- Korean chili flakes — 1 tsp
- Sesame oil — 1 tsp
- Sesame seeds — 1 tsp