dinner

Crispy Gochujang Pork Belly with Kimchi Fried Rice and Quick-Pickled Cucumbers

Name: Crispy Gochujang Pork Belly with Kimchi Fried Rice and Quick-Pickled Cucumbers
Ingredients: 1.7 oz (170 g) Pork belly, skin on, cut into 1-inch cubes; 2.3 tbsp (30 g) Gochujang (Korean chili paste); 5 tbsp (15 ml) Soy sauce (low sodium); 0.3 tsp (5 ml) Sesame oil; 1.1 clove (3 g) Garlic, minced; 1.1 cup (185 g) Cooked short-grain rice (day-old); 1.1 /2 cup (110 g) Kimchi, chopped; 2.3 stalks (40 g) Scallions, thinly sliced (white and green parts separated); 1.1 large (50 g) Egg; 1.1 /2 cup (50 g) Cucumber, thinly sliced; 2.3 tbsp (30 ml) Rice vinegar; 1.1 tsp (4 g) Sugar; 0.3 tsp (2 g) Toasted sesame seeds, for garnish; pinch Flaky sea salt, for finishing

Nutrition

634

kcal

Calories

Protein

Carbs

Fat

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Ingredients(14)

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

Gochujang (Korean chili paste)2.3 tbsp (30 g)

Soy sauce (low sodium)5 tbsp (15 ml)

Sesame oil0.3 tsp (5 ml)

Garlic, minced1.1 clove (3 g)

Cooked short-grain rice (day-old)1.1 cup (185 g)

Kimchi, chopped1.1 /2 cup (110 g)

Scallions, thinly sliced (white and green parts separated)2.3 stalks (40 g)

Egg1.1 large (50 g)

Cucumber, thinly sliced1.1 /2 cup (50 g)

Rice vinegar2.3 tbsp (30 ml)

Sugar1.1 tsp (4 g)

Toasted sesame seeds, for garnish0.3 tsp (2 g)

Flaky sea salt, for finishingpinch

Instructions

Prepare the Pork Belly: In a bowl, combine the pork belly cubes with gochujang, soy sauce, sesame oil, and minced garlic. Toss to coat evenly. Let marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.

Crisp the Pork Belly: Heat a heavy-bottomed skillet (cast iron is ideal) 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 golden brown and crispy on all sides, about 8-10 minutes. The fat should render and become crackling. If the marinade starts to burn, reduce heat slightly. Remove pork belly to a plate and set aside.

Make the Quick-Pickled Cucumbers: While the pork belly sears, combine the sliced cucumber, rice vinegar, sugar, and a pinch of salt in a small bowl. Stir to dissolve the sugar. Let sit for at least 10 minutes.

Start the Fried Rice: Pour off most of the rendered pork fat from the skillet, leaving about 1 tablespoon. Add the white parts of the scallions and cook for 30 seconds until fragrant. Add the day-old rice and chopped kimchi. Break up the rice with a spoon and stir-fry vigorously over medium-high heat until the rice is heated through and slightly toasted, about 3-4 minutes.

Incorporate the Egg: Push the rice to one side of the skillet. Crack the egg into the empty space and scramble it quickly until just set. Then, mix the scrambled egg into the fried rice. Stir in the reserved gochujang marinade from the pork belly. Cook for another minute until everything is well combined and heated through.

Assemble and Serve: Divide the kimchi fried rice between two bowls. Top generously with the crispy gochujang pork belly. Drain the quick-pickled cucumbers and arrange them alongside the rice. Garnish with the green parts of the scallions and toasted sesame seeds. Finish with a pinch of flaky sea salt. Serve immediately.