Kimchi, Pork, and Egg Rice Bowl recipe - ingredients, nutrition and when to eat it
This rice bowl is topped with stir-fried kimchi and pork and served with a fried egg.
This rice bowl is topped with stir-fried kimchi and pork and served with a fried egg. The tangy kimchi and rich egg come together for a hearty, familiar flavor. It makes a quick lunch or an easy dinner.
Rice bowls · 20 minutes to cook
Nutrition (per 532.5g serving): 679.7 kcal · protein 36g · carbohydrate 79.9g · fat 21.7g · sodium 746.9mg
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 salty or very sour, use less gochujang and add a little more onion to balance the flavor.
Tips: Spread the pork out in the pan as it cooks to keep it from releasing too much liquid.
Tips: Fry the egg sunny-side up so you can mix the yolk into the rice.
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Ingredients (1 serving)
- Rice — 1 bowl
- Pork shoulder — 100 g
- Napa cabbage kimchi — 0.8 cup
- Egg — 1 pc
- Onion — 0.3 pc
- Green onion — 0.3 stalk
- Garlic — 1 clove
- Cooking oil — 1 tsp
- Gochujang — 0.5 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp