NUTRITION

SERVINGS

INGREDIENTS

4 oz pork shoulder

0.5 cup cooked jasmine rice

0.5 cup kimchi

0.5 cup egg whites

0.5 tsp sesame oil

1 tbsp tamari

1 tsp gochujang

1 clove garlic

1 stalk green onion

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Dice the pork shoulder into small, uniform cubes and season with sea salt and black pepper.

• 2

  Heat a large cast-iron skillet or wok over medium-high heat and add the sesame oil.

• 3

  Add the pork cubes to the skillet and sear for 5-6 minutes until the fat renders and the edges become golden and crispy.

• 4

  Stir in the minced garlic and chopped kimchi, sautéing for 2 minutes until the kimchi begins to caramelize and soften.

• 5

  Add the cooked jasmine rice and gochujang to the pan, breaking up any clumps and pressing the rice down firmly to develop a toasted crust.

• 6

  Pour the egg whites and tamari over the rice mixture, tossing quickly and constantly until the eggs are fully cooked and the rice is well-coated.

• 7

  Remove from heat and garnish with thinly sliced green onions before serving immediately.