Kimchi Pork Belly Rice Bowl recipe - ingredients, nutrition and when to eat it
Kimchi Pork Belly Rice Bowl is a one-bowl dish topped with golden-brown grilled pork belly and tangy, spicy stir-fried kimchi.
Kimchi Pork Belly Rice Bowl is a one-bowl dish topped with golden-brown grilled pork belly and tangy, spicy stir-fried kimchi. The rich, savory flavors come together beautifully, making it a satisfying lunch or dinner.
Rice bowls · 20 minutes to cook
Tips: If the kimchi is very sour, add a little more sugar. If it is not fully fermented, add a few drops of vinegar for extra tang.
Tips: Removing some of the fat rendered from the pork belly makes the dish feel lighter with the rice.
Tips: Kimchi can already be quite salty, so don’t add salt or soy sauce at first. Taste at the end and adjust as needed.
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Ingredients (1 serving)
- Cooked rice — 1 bowl
- Pork belly — 100 g
- Napa cabbage kimchi — 80 g
- Onion — 0.3 pc
- Green onion — 0.3 stalk
- Korean red pepper flakes — 0.5 tsp
- Sugar — 0.5 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp