NUTRITION

SERVINGS

INGREDIENTS

5 oz pork belly

0.5 cup cooked jasmine rice

0.5 cup kimchi

2 tbsp kimchi juice

1 tsp gochujang

1 tbsp tamari

1 tsp toasted sesame oil

2 cloves garlic

1 tsp fresh ginger

2 stalks green onions

1 large egg

1 large egg white

1 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Place a large cast-iron skillet over medium-high heat and add the diced pork belly.

• 2

  Sauté the pork belly until the fat renders and the meat becomes crispy and golden brown.

• 3

  Remove all but one tablespoon of the rendered fat from the skillet.

• 4

  Add the minced garlic and grated ginger, stirring for 30 seconds until the aroma is released.

• 5

  Stir in the chopped kimchi and cook for 2 minutes until it begins to caramelize.

• 6

  Add the chilled jasmine rice to the pan, using a spatula to break apart any clumps.

• 7

  Pour in the kimchi juice, gochujang, and tamari, tossing the rice until it is thoroughly coated and heated through.

• 8

  Push the rice to one side of the skillet; crack the egg and pour the egg white onto the cleared space, cooking until the white is firm and the yolk is still runny.

• 9

  Turn off the heat and fold in the sliced green onions and toasted sesame oil.

• 10

  Transfer the rice to a bowl, top with the fried egg, and sprinkle with sesame seeds, sea salt, and black pepper.