NUTRITION

SERVINGS

INGREDIENTS

0.25 oz pork belly

5 oz pork tenderloin

0.5 cup cooked jasmine rice

0.5 cup kimchi

1 large egg

0.5 tsp toasted sesame oil

1 tbsp tamari

0.5 tbsp gochujang

2 medium green onions

1 clove garlic

0.25 tsp black pepper

0.25 tsp sea salt

PREPARATION

• 1

  Heat a large skillet or wok over medium-high heat and add the diced pork belly, cooking until the fat renders and the edges are crispy.

• 2

  Add the diced pork tenderloin to the pan, seasoning with sea salt and black pepper, and sauté until browned and cooked through.

• 3

  Stir in the minced garlic and the white parts of the sliced green onions, cooking for 30 seconds until aromatic.

• 4

  Add the chopped kimchi and gochujang to the skillet, stirring for 2 minutes to caramelize the sugars and deepen the flavor.

• 5

  Incorporate the cooked rice, breaking up any clumps, and toss with tamari and toasted sesame oil until every grain is coated and steaming.

• 6

  Push the rice to one side of the pan, crack the egg into the empty space, and fry until the white is set but the yolk remains runny.

• 7

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