Dinner · Korean · 20 min
Spicy Gochujang Braised Pork Belly with Kimchi Fried Rice and Quick-Pickled Cucumber
- Calories
- 559
- Protein
- 12g
- Carbs
- 81g
- Fat
- 19g
Ingredients
- 1.8 oz (225 g) Pork belly, cut into 1-inch cubes
- 1.6 tbsp (30 g) Gochujang (Korean chili paste)
- 0.4 tbsp (30 ml) Soy sauce
- 0.8 tbsp (15 ml) Mirin (Japanese sweet rice wine)
- 0.2 tsp (5 ml) Sesame oil
- 1.6 cloves (6 g) Garlic, minced
- 0.8 tsp (2 g) Ginger, grated
- 0.8 /2 cup (120 ml) Water
- 0.8 cup (180 g) Cooked white rice (preferably day-old)
- 0.8 /2 cup (100 g) Kimchi, chopped
- 1.6 stalks (20 g) Scallions, thinly sliced (whites and greens separated)
- 0.2 tbsp (15 ml) Vegetable oil
- 0.8 /2 cup (60 g) Cucumber, thinly sliced
- 1.6 tbsp (30 ml) Rice vinegar
- 0.8 tsp (4 g) Sugar
- 0.2 tsp (2 g) Toasted sesame seeds, for garnish
- pinch Flaky sea salt, for finishing
Method
- 01Braise the Pork Belly: In a medium pot or Dutch oven, combine the pork belly, gochujang, soy sauce, mirin, sesame oil, minced garlic, grated ginger, and water. Stir to coat the pork. Bring to a simmer over medium heat, then reduce heat to low, cover, and braise for 1.5 to 2 hours, or until the pork is fork-tender and the sauce has thickened. Stir occasionally. Once tender, uncover and increase heat slightly to reduce the sauce to a glaze, about 10-15 minutes. The sauce should cling to the pork.
- 02Quick-Pickle the Cucumber: While the pork braises, combine the thinly sliced cucumber, rice vinegar, and sugar in a small bowl. Toss to coat and let sit for at least 30 minutes. This will slightly soften the cucumber and add a bright, acidic counterpoint.
- 03Make the Kimchi Fried Rice: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the white scallop and the white parts of the scallions and stir-fry for 1 minute until fragrant. Add the chopped kimchi and stir-fry for another 2-3 minutes until slightly softened and the liquid has reduced. Push the kimchi and rice to one side of the skillet and add the pork belly braising liquid (about 2 tablespoons) to the empty side. Let it bubble for 30 seconds, then stir everything together. Continue to stir-fry for 5-7 minutes, breaking up any clumps of rice, until the rice is heated through and slightly crisp. Season with a pinch of flaky sea salt.
- 04Assemble and Serve: Divide the kimchi fried rice between two bowls. Top generously with the braised pork belly, spooning any extra glaze over the top. Arrange the quick-pickled cucumber slices alongside the rice and pork. Garnish with the green parts of the scallions and toasted sesame seeds. Serve immediately.
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