Korean Crispy Pork Belly Kimchi Bowls in 10 Minutes

When I first learned that Korean food was the undisputed king of cuisines, the idea of attempting to make it at home never crossed my mind. It seemed highly unlikely that I could successfully recreate any delicious Korean food I would eat while visiting Koreatown in New York City.

The sheer quantity of meals and the complexity of their ingredients left me feeling absolutely bewildered.

However, as many readers of this blog have discovered, preparing seemingly impossible foods and recipes is sometimes simpler than your overflowing Seamless order history/takeout menu drawer could have anticipated. You’re only looking for a recipe online, and the next thing you know, you’ve conquered and are proudly devouring it.

A Stunningly Simple Korean Recipe

My wishes about Korean cooking were answered when I found Maangchi, a YouTube authority on explaining both common and exotic Korean dishes. Quick and easy dishes like this became my go-to, and I frequently prepared Soondubu and Kimchi Jigae.

Dubu kimchi is one of my favorite Korean restaurant dishes. It typically comprises pork, kimchi, and sometimes some rice cakes and noodles, cooked in a savory, spicy sauce and served with tofu.

These Crispy Pork Belly Kimchi bowls evoke similar aromas, and they’re ridiculously simple to prepare.

There are only 8 required ingredients for these Crispy Pork Belly Kimchi Bowls, and the instructions barely take up 5 sentences.

Don’t misunderstand me, though. The speedy preparation time of this dish should not be mistaken for lack of flavor. The dish is delicious, and the rest of the Woks of Life peanut gallery agrees that it rivals anything I’ve had in a crowded booth in Koreatown.

In any case, here are the instructions!


  • 2 tbsp. of oil
  • 8 oz. of pork belly (sliced thinly)
  • 1 large onion (sliced thinly)
  • 2 cups of kimchi
  • 1 1/2 tsp. of sugar
  • 1 tbsp. of Gochujang (Korean red pepper paste)
  • 2 cups of cooked medium grain rice
  • 1 scallion (chopped)


  1. Over high heat, bring a large skillet or wok to a rolling boil. Stir-fry the pork belly for a minute after adding the oil (or until slightly caramelized).
  2. Cook for 3 more minutes after adding the onion, kimchi, and sugar. Toss in the gochujang and continue cooking for one more minute.
  3. Place on a bed of rice and top with chopped scallions for presentation.
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