Korean · Dinner
Korean Rice with Grilled Pork Belly
Grilled pork belly slices served over short-grain rice, seasoned with a garlic-doenjang marinade, sesame oil and gochujang dipping sauce, finished with scallions and toasted sesame seeds. Served alongside quick-pickled radish and a wedge of lettuce for wrapping bites, balancing char, funk and steamed rice.
$6
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
702Calories
29.8gProtein
49.5gFat
33.1gCarbs
6.9gSugar
2.8gFiber
1428mgSodium
137mgChol
18.9gSat Fat
620mgPotassium
75mgCalcium
2.4mgIron
0.9mcgVitamin B12
9mgVitamin C
gluten-free-adaptable
rich-umami
thirty-min-meals
hidden-gems
Instructions
1
Prep
Pat pork belly dry, rub with minced garlic, doenjang and sesame oil, and set aside in a shallow dish to marinate at room temperature for 20 minutes.
2
Pickle
Toss sliced daikon radish with rice vinegar and salt in a small bowl and set aside until translucent at the edges, about 15 minutes.
3
Mix
Whisk gochujang, soy sauce, rice vinegar and sugar in a small bowl until smooth and glossy for dipping.
4
Grill
Heat a grill pan over medium-high heat and grill marinated pork belly 3 to 4 minutes per side until deeply browned and crisp with no pink in the centre.
5
Plate
Mound rice in a bowl, fan sliced pork belly over the top, scatter with scallion and sesame seeds, and serve with pickled daikon, lettuce leaf and gochujang sauce.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g pork belly
- 2 tbsp2 tbsp doenjang
- 4 cloves4 cloves garlic
- 2 tsp2 tsp sesame oil
- 1 cup190g cooked short-grain white rice
- 2 tsp2 tsp gochujang
- 1 tsp1 tsp soy sauce
- 1 tsp1 tsp rice vinegar
- 1/2 tsp1/2 tsp sugar-white
- 22 scallion
- 2 tsp2 tsp sesame seeds
- 4 oz114g daikon radish
- 1 tsp1 tsp rice vinegar (for pickling radish)
- 1/2 tsp1/2 tsp salt (for pickling radish)
- 22 lettuce leaf
