Kimchi and Pork Belly Rice Bento recipe - ingredients, nutrition and when to eat it
This bento pairs rice with golden-browned pork belly and kimchi. The savory pork belly balances the tangy, spicy kimchi, making it a satisfying lunch.
Lunchbox & quick meals · 20 minutes to cook
Nutrition (per 452g serving): 798.4 kcal · protein 23g · carbohydrate 78.3g · fat 40.8g · sodium 544.9mg
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: Once the pork belly has rendered enough fat, you don’t need to add cooking oil.
Tips: If the kimchi is salty, leave out the gochujang and adjust the seasoning as you stir-fry.
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Ingredients (1 serving)
- Rice — 1 bowl
- Pork belly — 100 g
- Napa cabbage kimchi — 0.5 cup
- Onion — 0.3 pc
- Garlic — 2 pc
- Gochujang — 0.5 tsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp