Korean · Dinner
Grilled Pork Belly and Kimchi Bowl
Grilled pork belly slices glazed with soy and garlic, served over short-grain rice with sautéed kimchi, a fried egg, scallions, and sesame seeds. Smoky char from the grill meets tangy fermented heat, finished with sesame oil for a savory Korean rice bowl.
$7
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
678Calories
33.9gProtein
46.8gFat
33.7gCarbs
3.7gSugar
2.2gFiber
1089mgSodium
324mgChol
16.6gSat Fat
612mgPotassium
83mgCalcium
3mgIron
1mcgVitamin B12
8mgVitamin C
rich-umami
Instructions
1
Prep
Mince the garlic and combine with soy sauce and sugar in a small bowl, then rub over the pork belly slices and let sit 20 minutes.
2
Grill
Heat a grill pan over medium-high heat and grill the pork belly 3-4 minutes per side until edges char and fat crisps.
3
Rest
Transfer pork to a cutting board and rest 3 minutes, then slice into bite-sized pieces.
4
Saute
Heat vegetable oil in a skillet over medium heat, add the chopped kimchi and gochugaru, and cook 3-4 minutes until softened.
5
Fry
Crack the egg into the skillet over medium heat and fry 2-3 minutes until whites set and yolk centers stay runny.
6
Plate
Spoon rice into a bowl, top with sliced pork belly and sautéed kimchi, slide the fried egg alongside, scatter scallion and sesame seeds, and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 340g340g pork belly
- 160g160g kimchi
- 2 tbsp2 tbsp soy sauce
- 4 cloves4 cloves garlic
- 2 tsp2 tsp sesame oil
- 22 scallion
- 280g280g cooked short-grain white rice
- 22 large eggs
- 2 tsp2 tsp vegetable oil
- 2 tsp2 tsp toasted sesame seeds
- 1 tsp1 tsp gochugaru
