NUTRITION

SERVINGS

INGREDIENTS

1.5 oz pork belly

0.25 cup cooked jasmine rice

1 large egg

0.5 cup egg whites

0.5 cup kimchi

2 whole scallions

1 clove garlic

1 tsp ginger

1 tbsp tamari

1 tsp gochujang

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Slice the pork belly into thin strips and finely chop the kimchi into bite-sized pieces.

• 2

  Heat a large skillet over medium-high heat and sear the pork belly until the fat renders and the edges become golden and crispy.

• 3

  Add the minced garlic, grated ginger, and the white parts of the sliced scallions to the pan, sautéing for 1 minute until fragrant.

• 4

  Stir in the chopped kimchi and gochujang, cooking for 2-3 minutes to allow the flavors to meld and the kimchi to soften.

• 5

  Add the cooked jasmine rice and tamari to the skillet, tossing well and pressing the rice against the hot pan for 2 minutes to develop a slight crunch.

• 6

  Push the rice mixture to one side of the pan, pour the egg and egg whites into the empty space, and scramble until just set before folding them into the rice.

• 7

  Season the dish with sea salt and black pepper, then serve immediately garnished with the reserved green parts of the scallions.