Praise the internet and its wealth of culinary wisdom! Among the treasures we discovered was Maangchi, a YouTube guru who effortlessly demystifies a wide range of popular and lesser-known Korean delicacies. Thanks to her guidance, I quickly mastered the art of preparing comforting Soondubu and Kimchi Jigae, and began exploring ways to create quick and hassle-free meals, much like this delightful creation of Korean Pork Belly & Kimchi Bowls ready in just 10 minutes.
Among the dishes I eagerly anticipate at a Korean eatery is Dubu Kimchi. It typically comprises pork, kimchi, and occasionally includes rice cakes and/or noodles, all simmered together in a tasty, fiery sauce and served alongside tofu.
The flavor palette of these speedy Pork Belly Kimchi bowls mirrors that of Dubu Kimchi, and the preparation is incredibly straightforward.
You’ll need a mere eight ingredients, and as you can glean from the recipe guidelines, which are summed up in five brief sentences, you can concoct a pair of these Pork Belly Kimchi bowls in a fleeting 10 minutes.
However, don’t misconstrue the simplicity. Despite the recipe’s brevity, it doesn’t skimp on the taste front. It rivals any dish I’ve savored while tucked in a cozy booth in Koreatown, a sentiment echoed by The Woks of Life food critique team.
Now, let’s delve into the process!
Recipe: Ingredients
- 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)
Instructions
- Crank up a wok or skillet over high heat until it starts to smoke. Introduce the oil, followed by the pork belly, and stir-fry for about 60 seconds (or until slightly caramelized).
- Incorporate the onion, kimchi, and sugar, cooking for an extra 3 minutes. Stir in the gochujang and allow it to cook for another minute.
- Ladle it over rice, and add a touch of chopped scallions for garnish.
Additional Information
Kimchi, a staple in Korean cuisine, is not only flavorful but also packed with health benefits. It’s fermented, which means it’s a great source of probiotics, supporting gut health. Furthermore, its primary ingredient, cabbage, is rich in vitamins A and C. On the other hand, Gochujang, another integral part of this recipe, is a spicy, sweet, and savory paste made from red chili, rice, fermented soybeans, and salt. This unique blend of flavors contributes to the bold and umami-rich profile of many Korean dishes, including our delectable Pork Belly & Kimchi Bowls.
When purchasing pork belly, look for a piece with a good balance of fat and meat. The fat will render down during cooking, providing flavor and keeping the meat moist. Remember, thinly slicing the pork belly will ensure it cooks quickly, making it ideal for this speedy recipe.