dinner

Gochujang-Glazed Pork Belly with Kimchi Fried Rice and a Jammy Soy Egg

Name: Gochujang-Glazed Pork Belly with Kimchi Fried Rice and a Jammy Soy Egg
Ingredients: 1.7 oz (170 g) Pork belly, skin on, cut into 1-inch cubes; 2.9 tbsp (45 g) Gochujang (Korean chili paste); 0.6 tbsp (30 ml) Soy sauce; 1.0 tbsp (21 g) Honey; 1.0 tsp (5 ml) Rice vinegar; 0.2 tsp (5 ml) Sesame oil; 1.5 cups (270 g) Cooked short-grain rice (day-old); 0.5 cup (100 g) Kimchi, chopped; 2.0 stalks Scallions, thinly sliced (white and green parts separated); 1.0 large Egg; 0.2 tsp Toasted sesame seeds

Nutrition

700

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(11)

Pork belly, skin on, cut into 1-inch cubes1.7 oz (170 g)

Gochujang (Korean chili paste)2.9 tbsp (45 g)

Soy sauce0.6 tbsp (30 ml)

Honey1.0 tbsp (21 g)

Rice vinegar1.0 tsp (5 ml)

Sesame oil0.2 tsp (5 ml)

Cooked short-grain rice (day-old)1.5 cups (270 g)

Kimchi, chopped0.5 cup (100 g)

Scallions, thinly sliced (white and green parts separated)2.0 stalks

Egg1.0 large

Toasted sesame seeds0.2 tsp

Instructions

Crisp the Pork Belly: Pat the pork belly cubes completely dry with paper towels. In a cold, oven-safe skillet (cast iron is ideal), arrange the pork belly cubes in a single layer, skin-side down. Place over medium-low heat and cook slowly for 20-25 minutes, allowing the fat to render and the skin to become incredibly crisp and golden brown. You'll hear a gentle sizzle. Once crispy, pour off most of the rendered fat (save it for other cooking!), leaving about 1 tablespoon in the pan.

Make the Glaze: While the pork belly renders, whisk together the gochujang, soy sauce, honey, rice vinegar, and sesame oil in a small bowl. Set aside.

Sear the Pork: Increase the heat to medium-high. Sear the pork belly cubes for 2-3 minutes per side until deeply browned and caramelized. Remove the pork belly from the skillet and set aside on a plate.

Prepare the Fried Rice: Add the chopped kimchi and the white parts of the scallions to the same skillet with the remaining pork fat. Sauté for 2-3 minutes until the kimchi is fragrant and slightly softened. Add the day-old cooked rice and stir-fry vigorously for 5 minutes, breaking up any clumps, until the rice is heated through and slightly toasted. Stir in half of the gochujang glaze, ensuring every grain is coated.

Make the Jammy Egg: While the rice fries, bring a small saucepan of water to a boil. Gently lower the egg into the boiling water and cook for exactly 6 minutes and 30 seconds for a jammy yolk. Immediately transfer the egg to an ice bath to stop the cooking. Once cool, carefully peel the egg.

Glaze the Pork: Return the seared pork belly to the skillet with the fried rice. Pour the remaining gochujang glaze over the pork belly. Toss everything together gently for 1-2 minutes until the pork is coated in the glossy glaze and the rice is well combined.

Assemble and Serve: Divide the kimchi fried rice between two bowls. Halve the jammy egg lengthwise and nestle it into the rice. Top with the glazed pork belly. Garnish generously with the green parts of the scallions and toasted sesame seeds. Serve immediately.