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Crispy Pork Belly Kimchi Bowls

When I first discovered the king of cuisines that's Korean food, I never really contemplated the thought of trying to cook it reception . Recreating the various dishes i might enjoy in ny City’s Koreatown appeared like a foreign possibility at the best . there have been numerous unfamiliar ingredients (e.g., kimchi, all those various pastes and sauces, etc. etc.) and such an abundance of dishes (the banchan alone is enough to form any well meaning reception cook present their hands and cough up $50 instead) that I didn’t even know where to start out.

But as many of you've got probably experienced on this blog, those seemingly out-of-reach dishes and recipes are often easier than your overburdened Seamless order history/takeout menu drawer could have hoped. You’re browsing the web for a recipe one minute, and therefore the next thing you recognize , you’re chowing down on a plate of [insert intimidating dish here] and patting yourself on the rear for employment well done.

Crispy Pork Belly Kimchi Bowls
Crispy Pork Belly Kimchi Bowls

Indeed, after some much needed Internet soul searching, we stumbled upon Maangchi, YouTube authority on demystifying both well-known and obscure Korean foods, and every one my Korean cooking prayers were answered. Pretty soon, i used to be whipping up Soondubu and Kimchi Jigae on the reg, and experimenting with ways to form quick and straightforward dishes like this one.

One of my absolute favorite dishes to erode a Korean restaurant is Dubu Kimchi (my sister actually did her own quick recipe for it three years ago, which you'll find here–forgive our noob photo quality), which usually consists of pork, kimchi, and perhaps some rice cakes and/or noodles, all cooked together during a savory, spicy sauce and served with tofu.

These Crispy side of pork Kimchi bowls raise an equivalent flavors, but this dish is additionally insanely easy to form

Crispy Pork Belly Kimchi Bowls

  • 2 tablespoons oil
  • 8 oz. pork belly (thinly sliced)
  • 1 large onion (thinly sliced)
  • 2 cups kimchi
  • 1 1/2 teaspoons sugar
  • 1 tablespoon Gochujang (Korean red pepper paste)
  • 2 cups cooked medium grain rice
  • 1 scallion (chopped)
  1. Heat a wok or skillet over high heat just until smoking. Add the oil, followed by the pork belly, and stir-fry for 1 minute (or until slightly caramelized).
  2. Add the onion, kimchi, and sugar, and cook for an additional 3 minutes. Add the gochujang and cook for another minute.
  3. Serve over rice, and garnish with chopped scallions.

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