NUTRITION

SERVINGS

INGREDIENTS

5.5 oz pork belly

0.5 cup kimchi

0.25 cup cooked jasmine rice

1 large egg

1 tsp toasted sesame oil

1 tbsp tamari

1 tbsp gochujang

2 stalk green onions

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Slice the pork belly into thin, bite-sized pieces and finely mince the garlic and green onions.

• 2

  Heat a large skillet or wok over medium-high heat and sear the pork belly until the fat has rendered and the edges are crispy and golden brown.

• 3

  Remove any excess rendered fat from the pan, leaving roughly one teaspoon for flavor, then add the garlic and the white parts of the green onions.

• 4

  Stir in the chopped kimchi and gochujang, sautéing for about 2 minutes until the mixture is fragrant and slightly caramelized.

• 5

  Add the chilled jasmine rice to the skillet, using a spatula to break up any clumps and tossing thoroughly to coat every grain in the kimchi juices.

• 6

  Stir in the tamari and toasted sesame oil, then season the mixture with sea salt and black pepper.

• 7

  Push the rice to one side of the pan and crack the egg into the cleared space, frying it until the white is fully set but the yolk remains runny.

• 8

  Garnish the dish with the sliced green onion tops and serve immediately while hot.