dinner

Spicy Gochujang Braised Pork Belly with Kimchi Fried Rice

Name: Spicy Gochujang Braised Pork Belly with Kimchi Fried Rice
Ingredients: 3.2 oz (283 g) Pork belly, skin on, cut into 1-inch cubes; 1.0 tbsp (45 g) Gochujang (Korean chili paste); 2.4 tbsp (30 ml) Soy sauce; 0.6 tbsp (30 ml) Mirin (Japanese sweet rice wine); 0.4 tbsp (15 ml) Rice vinegar; 1.2 tsp (5 ml) Sesame oil; 0.6 cloves (6 g) Garlic, minced; 0.4 tsp (2 g) Ginger, grated; 0.4 /2 cup (120 ml) Water; 0.6 cups (390 g) Cooked short-grain rice, day-old; 0.4 cup (150 g) Kimchi, chopped; 0.6 stalks (30 g) Scallions, thinly sliced (white and green parts separated); 1.2 tbsp (15 ml) Vegetable oil; 1.2 Egg, large; 1.2 tsp (2 g) Toasted sesame seeds; Pinch Flaky sea salt

Nutrition

1191

kcal

Calories

Protein

180

Carbs

Fat

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Ingredients(16)

Pork belly, skin on, cut into 1-inch cubes3.2 oz (283 g)

Gochujang (Korean chili paste)1.0 tbsp (45 g)

Soy sauce2.4 tbsp (30 ml)

Mirin (Japanese sweet rice wine)0.6 tbsp (30 ml)

Rice vinegar0.4 tbsp (15 ml)

Sesame oil1.2 tsp (5 ml)

Garlic, minced0.6 cloves (6 g)

Ginger, grated0.4 tsp (2 g)

Water0.4 /2 cup (120 ml)

Cooked short-grain rice, day-old0.6 cups (390 g)

Kimchi, chopped0.4 cup (150 g)

Scallions, thinly sliced (white and green parts separated)0.6 stalks (30 g)

Vegetable oil1.2 tbsp (15 ml)

Egg, large1.2

Toasted sesame seeds1.2 tsp (2 g)

Flaky sea saltPinch

Instructions

Braise the Pork Belly: In a medium bowl, whisk together gochujang, soy sauce, mirin, rice vinegar, sesame oil, minced garlic, and grated ginger. Add the cubed pork belly and toss to coat evenly. Let it marinate for at least 30 minutes, or up to 2 hours in the refrigerator.

Heat a Dutch oven or heavy-bottomed pot over medium-high heat. Add the marinated pork belly in a single layer (work in batches if necessary to avoid crowding). Sear the pork on all sides until deeply browned and caramelized, about 5-7 minutes total. This step is crucial for developing flavor.

Pour the remaining marinade into the pot, scraping up any browned bits from the bottom. Add 1/2 cup of water. Bring the liquid to a simmer, then reduce the heat to low, cover, and braise for 1.5 to 2 hours, or until the pork belly is fork-tender and meltingly soft. Stir occasionally.

Make the Kimchi Fried Rice: While the pork is braising, heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat. Add the white parts of the scallions and stir-fry until fragrant, about 30 seconds.

Add the chopped kimchi and stir-fry for 2-3 minutes until slightly softened and the liquid has reduced.

Add the day-old cooked rice to the skillet. Break up any clumps with your spatula and stir-fry, mixing well with the kimchi, until the rice is heated through and lightly toasted, about 5-7 minutes. Season with a pinch of salt if needed (kimchi is already salty).

Fry the Egg: In a separate small non-stick skillet, heat a tiny bit of oil over medium heat. Crack the egg into the skillet and cook to your preference, aiming for a runny yolk.

Assemble and Serve: Spoon a generous portion of the kimchi fried rice into a bowl. Top with several pieces of the tender braised pork belly, spooning some of the rich braising liquid over the pork. Carefully slide the fried egg on top of the pork. Garnish with the reserved green parts of the scallions and a sprinkle of toasted sesame seeds. Finish with a pinch of flaky sea salt. Serve immediately.