Kimchi and Pork Stir-Fry Rice Bowl recipe - ingredients, nutrition and when to eat it
This hearty rice bowl is topped with pork and kimchi stir-fried with a little heat.
This hearty rice bowl is topped with pork and kimchi stir-fried with a little heat. Tangy kimchi and savory pork come together for a filling meal that’s great for a busy lunch or a quick dinner.
Rice bowls · 20 minutes to cook
Tips: If the kimchi has a lot of liquid, cook it in the pan first to let some moisture evaporate so the rice doesn’t get soggy.
Tips: If the kimchi is salty or well fermented, add the soy sauce and sugar a little at a time and adjust to taste.
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
- Pork shoulder — 120 g
- Napa cabbage kimchi — 100 g
- Onion — 0.3 pc
- Green onion — 0.3 stalk
- Gochujang (Korean chili paste) — 1 tsp
- Korean chili flakes — 1 tsp
- Soy sauce — 1 tsp
- Sugar — 0.5 tsp
- Minced garlic — 1 tsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp