NUTRITION

SERVINGS

INGREDIENTS

1 oz pork belly

0.5 cup cooked jasmine rice

0.5 cup kimchi

2 large eggs

0.5 cup egg whites

1 tbsp gochujang

0.5 tsp toasted sesame oil

1 clove garlic

1 tsp fresh ginger

2 stalks green onions

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Place the diced pork belly in a cold cast-iron skillet or wok over medium heat to allow the fat to render slowly.

• 2

  Cook the pork belly, stirring occasionally, until the fat renders out and the meat becomes golden and crispy.

• 3

  Add the minced garlic and grated ginger to the rendered fat in the pan, sautéing for about 30 seconds until fragrant.

• 4

  Stir in the chopped kimchi and gochujang, cooking for 2 minutes to caramelize the kimchi and deepen the flavor.

• 5

  Add the chilled jasmine rice to the pan, breaking up any clumps and pressing it down firmly with a spatula to maximize contact with the heat.

• 6

  Let the rice sit undisturbed for 2-3 minutes to develop a crispy, toasted crust on the bottom.

• 7

  Push the rice to one side of the pan and pour in the whisked eggs and egg whites, scrambling them until just set before folding them into the rice.

• 8

  Season the mixture with sea salt and black pepper, then drizzle with toasted sesame oil for a nutty aroma.

• 9

  Garnish with sliced green onions and serve immediately while the rice is at its peak crunch.