Aromatic Pork Belly and Scallion Rice Bowl: Super Simple One-Plate Recipe
Aromatic Pork Belly and Scallion Rice Bowl: Super Simple One-Plate Recipe
Delicious Pork Belly Rice Bowl, Even on Busy Days!
Don’t worry if you’re cooking for one or feeling particularly unmotivated! Introducing a super simple recipe to whip up a delicious pork belly and scallion rice bowl in just one dish. The harmony of abundant vegetables, savory pork belly, and the sweet and sour kimchi will whet your appetite. This dish is not only a great meal but also satisfying without needing many side dishes. It’s so easy to make with no complicated steps, so even cooking beginners can try it with confidence.
Main Ingredients- 200g thinly sliced pork belly
- 1 large scallion
- 1/4 head of kimchi (well-fermented)
- 1/4 cup chopped pickled radish (danmuji)
- 1 handful of bean sprouts
- A little radish sprouts (for garnish)
- 1 Tbsp sugar (for stir-frying kimchi)
- 1 Tbsp cooking oil
Seasoning Ingredients- 1.5 Tbsp soy sauce
- 1 Tbsp cooking wine (mirin, etc.)
- 1 Tbsp sugar (for sauce)
- 1.5 Tbsp soy sauce
- 1 Tbsp cooking wine (mirin, etc.)
- 1 Tbsp sugar (for sauce)
Cooking Instructions
Step 1
First, lay the thinly sliced pork belly on paper towels. Gently pressing down with the paper towels to remove excess blood will help eliminate any unwanted odors, resulting in a cleaner taste.
Step 2
Remove the excess filling from the kimchi and chop it finely. Then, squeeze out any excess water with your hands. Finely chop the pickled radish as well. Wash the scallions and cut them into large pieces, about 3-4 cm long. Preparing the ingredients in advance will make the cooking process much smoother.
Step 3
Heat a pan over medium heat and add 1 tablespoon of cooking oil. Add the prepared kimchi and stir-fry. Once the kimchi starts to soften and cook, add 1 tablespoon of sugar and continue to stir-fry together. Adding sugar neutralizes the kimchi’s sourness and enhances its savory flavor, making it even more delicious.
Step 4
When the kimchi is sufficiently stir-fried, add all the thinly sliced pork belly (with the blood removed) to the pan. Spreading the pork belly slices out as you add them will prevent them from clumping together and ensure even cooking.
Step 5
Continue to stir-fry the pork belly until it is golden brown and cooked through. Cook it until the fat renders and the pork becomes slightly crispy. Stir occasionally to prevent burning.
Step 6
Once the pork belly is nicely cooked, add the chopped scallions to the pan and stir-fry them together. The aroma released from the cooking scallions will enhance the flavor of the pork belly, and the delicious scallion-infused oil will elevate the taste of the rice bowl. Stir-fry until the scallions wilt and become fragrant.
Step 7
Now it’s time to season. Add 1.5 tablespoons of soy sauce, 1 tablespoon of sugar, and 1 tablespoon of cooking wine to the pan. Stir-fry quickly to ensure all ingredients are well coated with the sauce. Be mindful of the heat to prevent the sauce from burning, stir-fry briefly, and then turn off the heat.
Step 8
Place a generous portion of warm rice in a serving bowl. This is the first step in assembling the toppings for your rice bowl.
Step 9
Arrange the stir-fried pork belly, kimchi, and chopped pickled radish attractively over the rice. Top with a generous amount of fresh bean sprouts, and finally, add a few radish sprouts for garnish to complete your mouth-watering pork belly rice bowl.
Step 10
Depending on your preference, you can add a dollop of gochujang and soy sauce mixed together, or add your favorite soy sauce-based seasoning for an even richer flavor. Enjoy your meal!
