breakfast

Spicy Gochujang Pork Belly with Kimchi and Fried Egg

Name: Spicy Gochujang Pork Belly with Kimchi and Fried Egg
Ingredients: 6 oz (170 g) Thick-cut pork belly, cut into 1-inch cubes; 2 tbsp (30 g) Gochujang (Korean chili paste); 1 tsp (5 g) Sesame oil; 1 clove (3 g) Garlic, minced; 1/2 tsp (1 g) Ginger, grated; 1/2 cup (75 g) Fermented kimchi, chopped; 1 large (50 g) Large egg; 1 tsp (5 g) Avocado oil; 1 tbsp (5 g) Scallion, thinly sliced; 1 tsp (3 g) Toasted sesame seeds

Nutrition

489

kcal

Calories

Protein

Carbs

Fat

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Ingredients(10)

Thick-cut pork belly, cut into 1-inch cubes6 oz (170 g)

Gochujang (Korean chili paste)2 tbsp (30 g)

Sesame oil1 tsp (5 g)

Garlic, minced1 clove (3 g)

Ginger, grated1/2 tsp (1 g)

Fermented kimchi, chopped1/2 cup (75 g)

Large egg1 large (50 g)

Avocado oil1 tsp (5 g)

Scallion, thinly sliced1 tbsp (5 g)

Toasted sesame seeds1 tsp (3 g)

Instructions

In a small bowl, whisk together the gochujang, sesame oil, minced garlic, and grated ginger to create a marinade.

Add the cubed pork belly to the marinade and toss to coat evenly. Let it marinate for at least 15 minutes at room temperature, or up to 2 hours in the refrigerator.

Heat a cast-iron skillet or heavy-bottomed frying pan over medium-high heat. Add the marinated pork belly in a single layer, reserving any excess marinade.

Sear the pork belly, turning occasionally, until deeply browned and crispy on all sides, about 8-10 minutes. The fat should render out, and the meat should be tender. If the pan gets too dry, add a splash of water or a tiny bit more sesame oil.

While the pork belly cooks, gently warm the chopped kimchi in a small saucepan over low heat, or microwave it for 30 seconds. You just want to take the chill off.

Once the pork belly is crispy, push it to one side of the skillet. Add the avocado oil to the cleared side and crack the egg into the hot oil. Fry the egg to your desired doneness – a runny yolk is ideal for richness. Season the egg with a pinch of salt.

To serve, spoon the warmed kimchi onto a plate. Arrange the crispy gochujang pork belly alongside the kimchi. Carefully slide the fried egg on top of the pork belly.

Garnish generously with thinly sliced scallions and toasted sesame seeds.