dinner

Spicy Gochujang Braised Pork Belly with Kimchi Fried Rice and Quick-Pickled Cucumber

Name: Spicy Gochujang Braised Pork Belly with Kimchi Fried Rice and Quick-Pickled Cucumber
Ingredients: 1.8 oz (225 g) Pork belly, cut into 1-inch cubes; 1.6 tbsp (30 g) Gochujang (Korean chili paste); 0.4 tbsp (30 ml) Soy sauce; 0.8 tbsp (15 ml) Mirin (Japanese sweet rice wine); 0.2 tsp (5 ml) Sesame oil; 1.6 cloves (6 g) Garlic, minced; 0.8 tsp (2 g) Ginger, grated; 0.8 /2 cup (120 ml) Water; 0.8 cup (180 g) Cooked white rice (preferably day-old); 0.8 /2 cup (100 g) Kimchi, chopped; 1.6 stalks (20 g) Scallions, thinly sliced (whites and greens separated); 0.2 tbsp (15 ml) Vegetable oil; 0.8 /2 cup (60 g) Cucumber, thinly sliced; 1.6 tbsp (30 ml) Rice vinegar; 0.8 tsp (4 g) Sugar; 0.2 tsp (2 g) Toasted sesame seeds, for garnish; pinch Flaky sea salt, for finishing

Nutrition

559

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(17)

Pork belly, cut into 1-inch cubes1.8 oz (225 g)

Gochujang (Korean chili paste)1.6 tbsp (30 g)

Soy sauce0.4 tbsp (30 ml)

Mirin (Japanese sweet rice wine)0.8 tbsp (15 ml)

Sesame oil0.2 tsp (5 ml)

Garlic, minced1.6 cloves (6 g)

Ginger, grated0.8 tsp (2 g)

Water0.8 /2 cup (120 ml)

Cooked white rice (preferably day-old)0.8 cup (180 g)

Kimchi, chopped0.8 /2 cup (100 g)

Scallions, thinly sliced (whites and greens separated)1.6 stalks (20 g)

Vegetable oil0.2 tbsp (15 ml)

Cucumber, thinly sliced0.8 /2 cup (60 g)

Rice vinegar1.6 tbsp (30 ml)

Sugar0.8 tsp (4 g)

Toasted sesame seeds, for garnish0.2 tsp (2 g)

Flaky sea salt, for finishingpinch

Instructions

Braise the Pork Belly: In a medium pot or Dutch oven, combine the pork belly, gochujang, soy sauce, mirin, sesame oil, minced garlic, grated ginger, and water. Stir to coat the pork. Bring to a simmer over medium heat, then reduce heat to low, cover, and braise for 1.5 to 2 hours, or until the pork is fork-tender and the sauce has thickened. Stir occasionally. Once tender, uncover and increase heat slightly to reduce the sauce to a glaze, about 10-15 minutes. The sauce should cling to the pork.

Quick-Pickle the Cucumber: While the pork braises, combine the thinly sliced cucumber, rice vinegar, and sugar in a small bowl. Toss to coat and let sit for at least 30 minutes. This will slightly soften the cucumber and add a bright, acidic counterpoint.

Make the Kimchi Fried Rice: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the white scallop and the white parts of the scallions and stir-fry for 1 minute until fragrant. Add the chopped kimchi and stir-fry for another 2-3 minutes until slightly softened and the liquid has reduced. Push the kimchi and rice to one side of the skillet and add the pork belly braising liquid (about 2 tablespoons) to the empty side. Let it bubble for 30 seconds, then stir everything together. Continue to stir-fry for 5-7 minutes, breaking up any clumps of rice, until the rice is heated through and slightly crisp. Season with a pinch of flaky sea salt.

Assemble and Serve: Divide the kimchi fried rice between two bowls. Top generously with the braised pork belly, spooning any extra glaze over the top. Arrange the quick-pickled cucumber slices alongside the rice and pork. Garnish with the green parts of the scallions and toasted sesame seeds. Serve immediately.