Kimchi and Pork Belly Pot Rice recipe - ingredients, nutrition and when to eat it
This pot rice is cooked with pork belly and kimchi layered over the rice. The savory meat infuses each bite with the tangy, salty flavor of kimchi, making it a…
This pot rice is cooked with pork belly and kimchi layered over the rice. The savory meat infuses each bite with the tangy, salty flavor of kimchi, making it a satisfying meal on its own. It’s perfect for a warm dinner.
Rice bowls · 40 minutes to cook
Nutrition (per 529.7g serving): 1001.5 kcal · protein 26.3g · carbohydrate 125.1g · fat 39.8g · sodium 473mg
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 the kimchi is very ripe and salty, rinse it briefly or use a little less.
Tips: If the pork belly releases a lot of fat, pour some off so the rice doesn’t turn out too greasy.
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Ingredients (1 serving)
- Rice — 0.8 cup
- Pork belly — 100 g
- Napa cabbage kimchi — 0.5 cup
- Water — 180 ml
- Scallions — 0.3 stalk
- Garlic — 1 clove
- Sesame oil — 1 tsp
- Ground black pepper — 0.1 tsp