Kimchi and Pork Rice Bowl recipe - ingredients, nutrition and when to eat it
A rice bowl topped with stir-fried kimchi and pork, served with a fried egg. Savory pork and a rich egg yolk balance the spicy, salty kimchi, making this a…
A rice bowl topped with stir-fried kimchi and pork, served with a fried egg. Savory pork and a rich egg yolk balance the spicy, salty kimchi, making this a satisfying lunch or dinner.
Rice bowls · 20 minutes to cook
Tips: If the kimchi has a lot of liquid, gently squeeze it before adding it to the pan so the stir-fry isn’t too wet.
Tips: Fry the egg at the end; you can break the yolk and mix it into the rice.
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Ingredients (1 serving)
- White rice — 1 bowl
- Pork shoulder — 100 g
- Napa cabbage kimchi — 80 g
- Egg — 1 pc
- Onion — 0.3 pc
- Scallion — 0.3 stalk
- Korean red pepper flakes — 0.5 tsp
- Soy sauce — 0.5 Tbsp
- Sugar — 0.5 tsp
- Sesame oil — 1 tsp
- Cooking oil — 1 tsp
- Toasted sesame seeds — 0.5 tsp