Breakfast · Korean · 20 min
Spicy Gochujang Pork Belly with Kimchi and Fried Egg
- Calories
- 489
- Protein
- 23g
- Carbs
- 11g
- Fat
- 40g
Ingredients
- 6 oz (170 g) Thick-cut pork belly, cut into 1-inch cubes
- 2 tbsp (30 g) Gochujang (Korean chili paste)
- 1 tsp (5 g) Sesame oil
- 1 clove (3 g) Garlic, minced
- 1/2 tsp (1 g) Ginger, grated
- 1/2 cup (75 g) Fermented kimchi, chopped
- 1 large (50 g) Large egg
- 1 tsp (5 g) Avocado oil
- 1 tbsp (5 g) Scallion, thinly sliced
- 1 tsp (3 g) Toasted sesame seeds
Method
- 01In a small bowl, whisk together the gochujang, sesame oil, minced garlic, and grated ginger to create a marinade.
- 02Add the cubed pork belly to the marinade and toss to coat evenly. Let it marinate for at least 15 minutes at room temperature, or up to 2 hours in the refrigerator.
- 03Heat a cast-iron skillet or heavy-bottomed frying pan over medium-high heat. Add the marinated pork belly in a single layer, reserving any excess marinade.
- 04Sear the pork belly, turning occasionally, until deeply browned and crispy on all sides, about 8-10 minutes. The fat should render out, and the meat should be tender. If the pan gets too dry, add a splash of water or a tiny bit more sesame oil.
- 05While the pork belly cooks, gently warm the chopped kimchi in a small saucepan over low heat, or microwave it for 30 seconds. You just want to take the chill off.
- 06Once the pork belly is crispy, push it to one side of the skillet. Add the avocado oil to the cleared side and crack the egg into the hot oil. Fry the egg to your desired doneness – a runny yolk is ideal for richness. Season the egg with a pinch of salt.
- 07To serve, spoon the warmed kimchi onto a plate. Arrange the crispy gochujang pork belly alongside the kimchi. Carefully slide the fried egg on top of the pork belly.
- 08Garnish generously with thinly sliced scallions and toasted sesame seeds.
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