Pork Belly and Kimchi Pot Rice recipe - ingredients, nutrition and when to eat it
This one-pot rice dish is cooked with pork belly and kimchi. The rich pork and tangy kimchi go well together, and the crispy scorched rice at the bottom is…
This one-pot rice dish is cooked with pork belly and kimchi. The rich pork and tangy kimchi go well together, and the crispy scorched rice at the bottom is especially savory. It’s a satisfying choice for lunch or dinner.
Rice bowls · 45 minutes to cook
Nutrition (per 377g serving): 706.3 kcal · protein 19.6g · carbohydrate 77.4g · fat 32.4g · sodium 1032.4mg
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 has a lot of liquid, reduce the water a little so the rice doesn’t turn mushy.
Tips: For more scorched rice, let the rice rest after cooking, then leave it over low heat for another 2–3 minutes, listening carefully so the bottom doesn’t burn.
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Ingredients (1 serving)
- Rice — 90 g
- Pork belly — 80 g
- Napa cabbage kimchi — 70 g
- Green onion — 10 g
- Garlic — 1 clove
- Sesame oil — 1 tsp
- Soy sauce — 0.5 Tbsp
- Water — 110 ml