lunch

Spicy Gochujang Pork Belly with Kimchi Fried Rice and Crispy Nori

Name: Spicy Gochujang Pork Belly with Kimchi Fried Rice and Crispy Nori
Ingredients: 1.7 oz (227 g) Pork belly, skin on, cut into 1-inch cubes; 1.9 tbsp (30 g) Gochujang (Korean chili paste); 0.2 tbsp (15 ml) Soy sauce; 0.9 tsp (5 ml) Rice vinegar; 0.2 tsp (5 ml) Sesame oil; 1.9 cloves (6 g) Garlic, minced; 0.9 tsp (2 g) Ginger, grated; 1.4 cups (300 g) Cooked short-grain rice, day-old; 0.5 cup (80 g) Kimchi, chopped; 1.9 stalks (30 g) Scallions, thinly sliced; 10 large (100 g) Eggs, large; 5 sheet (3 g) Nori sheets, toasted; 0.2 tbsp (15 ml) Neutral cooking oil (like canola or vegetable); 0.2 tsp (2 g) Toasted sesame seeds (for garnish)

Nutrition

822

kcal

Calories

Protein

112

Carbs

Fat

AI Insight

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Ingredients(14)

Pork belly, skin on, cut into 1-inch cubes1.7 oz (227 g)

Gochujang (Korean chili paste)1.9 tbsp (30 g)

Soy sauce0.2 tbsp (15 ml)

Rice vinegar0.9 tsp (5 ml)

Sesame oil0.2 tsp (5 ml)

Garlic, minced1.9 cloves (6 g)

Ginger, grated0.9 tsp (2 g)

Cooked short-grain rice, day-old1.4 cups (300 g)

Kimchi, chopped0.5 cup (80 g)

Scallions, thinly sliced1.9 stalks (30 g)

Eggs, large10 large (100 g)

Nori sheets, toasted5 sheet (3 g)

Neutral cooking oil (like canola or vegetable)0.2 tbsp (15 ml)

Toasted sesame seeds (for garnish)0.2 tsp (2 g)

Instructions

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

Cook the Pork Belly: Heat a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Add the marinated pork belly in a single layer (you may need to do this in batches to avoid crowding the pan). Sear the pork belly, turning occasionally, until deeply browned and crispy on all sides, about 10-12 minutes. The fat should render and become golden. Remove the pork belly from the skillet and set aside on a plate, leaving the rendered fat in the pan.

Prepare the Kimchi Fried Rice: Reduce the heat to medium. Add the chopped kimchi to the rendered pork fat in the skillet and cook for 2-3 minutes, stirring, until slightly softened and fragrant. Add the day-old rice to the skillet, breaking up any clumps with your spoon. Stir-fry for 5-7 minutes, until the rice is heated through and starting to crisp slightly. Stir in half of the sliced scallions.

Fry the Eggs: While the rice is cooking, heat a separate small non-stick skillet over medium heat with a teaspoon of neutral oil. Crack the two eggs into the skillet. Cook sunny-side up or over-easy, until the whites are set and the yolks are still runny, about 3-4 minutes. Season lightly with salt.

Assemble and Serve: Divide the kimchi fried rice between two bowls. Top each bowl with half of the crispy gochujang pork belly. Carefully place a fried egg on top of each serving. Tear the toasted nori sheets into bite-sized pieces and scatter them over the pork and rice. Garnish with the remaining sliced scallions and a sprinkle of toasted sesame seeds. Serve immediately, encouraging diners to break the egg yolk and mix it into the rice and pork.