lunch

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

Name: Spicy Gochujang Pork Belly with Kimchi Fried Rice and Quick-Pickled Cucumber
Ingredients: 1.9 oz (227 g) Pork belly, cut into 1-inch cubes; 1.9 tbsp (30 g) Gochujang (Korean chili paste); 0.2 tbsp (15 ml) Soy sauce; 0.2 tsp (5 ml) Sesame oil; 1.9 cloves (10 g) Garlic, minced; 1.0 tsp (3 g) Ginger, grated; 1.4 cups (300 g) Cooked short-grain rice (preferably day-old); 0.5 cup (100 g) Kimchi, chopped; 1.9 stalks (20 g) Scallions, thinly sliced (white and green parts separated); 0.2 tbsp (15 ml) Neutral oil (like canola or vegetable); 0.5 cup (50 g) Cucumber, thinly sliced; 1.9 tbsp (30 ml) Rice vinegar; 1.0 tsp (4 g) Sugar; 0.2 tsp (2 g) Toasted sesame seeds, for garnish; 0.2 large Fried egg, for topping (optional, but recommended)

Nutrition

740

kcal

Calories

Protein

104

Carbs

Fat

AI Insight

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Ingredients(15)

Pork belly, cut into 1-inch cubes1.9 oz (227 g)

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

Soy sauce0.2 tbsp (15 ml)

Sesame oil0.2 tsp (5 ml)

Garlic, minced1.9 cloves (10 g)

Ginger, grated1.0 tsp (3 g)

Cooked short-grain rice (preferably day-old)1.4 cups (300 g)

Kimchi, chopped0.5 cup (100 g)

Scallions, thinly sliced (white and green parts separated)1.9 stalks (20 g)

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

Cucumber, thinly sliced0.5 cup (50 g)

Rice vinegar1.9 tbsp (30 ml)

Sugar1.0 tsp (4 g)

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

Fried egg, for topping (optional, but recommended)0.2 large

Instructions

Marinate the Pork Belly: In a bowl, combine the pork belly cubes with gochujang, soy sauce, 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.

Sear 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 (work in batches if necessary to avoid crowding). Sear the pork belly on all sides until deeply browned and caramelized, about 8-10 minutes total. The fat should render and become crispy. Remove the pork belly from the skillet and set aside, leaving the rendered fat in the pan.

Make the Quick-Pickled Cucumber: While the pork belly sears, combine the thinly sliced cucumber, rice vinegar, and sugar in a small bowl. Stir well and set aside to pickle for at least 10 minutes.

Prepare the Kimchi Fried Rice: Add the white parts of the scallions to the rendered pork fat in the skillet and sauté for 1 minute until fragrant. Add the chopped kimchi and cook for 2-3 minutes, stirring, until slightly softened and the liquid has reduced. Add the cooked rice and the green parts of the scallions to the skillet. Stir-fry for 5-7 minutes, breaking up any clumps of rice, until the rice is heated through and slightly toasted. The kimchi should be well integrated.

Combine and Finish: Return the seared pork belly to the skillet with the fried rice. Stir everything together for 1-2 minutes to combine and allow the flavors to meld. Taste and adjust seasoning if needed – you might want a splash more soy sauce or a pinch of salt.

Plate and Serve: Divide the kimchi fried rice among serving bowls. Top each portion with a generous amount of the spicy gochujang pork belly. Drain the quick-pickled cucumbers and arrange them alongside the rice. If using, carefully place a fried egg on top of each serving. Garnish with toasted sesame seeds. Serve immediately, encouraging diners to break the egg yolk and mix it into the rice and pork.