Modu Recipes

Jung Ho-young and Choi Kang-rok's Gyo-dong

A simple rice bowl dish where tender pork belly is simmered with the rich aroma of burdock root and green onions, then glazed in a deeply savory-sweet sauce.

🙋 Recommended for

  • ⭐ Those who want to make a professional-grade, rich and flavorful Japanese-style rice bowl in just 10 minutes
  • ⭐ Busy individuals or parents needing quick, hearty meals for kids during hectic days or school breaks
  • ⭐ Anyone wanting to experience the harmonious blend of subtle burdock root aroma and the savory richness of pork belly fat

Ingredients needed 🛒2 servings

  • pork belly 300g
  • onion 1/2
  • sliced burdock root 100g
  • green onion 1
  • rice 2 servings
  • egg yolk 2
  • green onion for garnish to taste
  • shichimi togarashi to taste
  • water 60ml
  • mirin 6 tablespoons
  • sugar 2/3 tablespoon
  • soy sauce 2.5 tablespoons
  • black pepper to taste

Recipe 🍳

  1. Place pork belly in a heated pan without adding oil, and cook until golden brown and the rich pork fat has rendered out.
  2. Once sufficient fat has been released, add sliced onion, thinly sliced burdock root, and julienned green onion, and stir-fry together with the pork until well combined.
  3. When the ingredients are tender, add water 60ml, mirin 6 tablespoons, sugar 2/3 tablespoon, soy sauce 2.5 tablespoons, and sprinkle lightly with black pepper.
  4. Simmer over medium heat until the sauce thickens slightly and evenly coats the pork and vegetables.
  5. Place warm rice into a wide bowl, then generously spoon the cooked pork and sauce—along with the broth—over the rice.
  6. Top the center with a neat mound of egg yolk, and garnish with green onion, shichimi togarashi, and sesame seeds as desired.
  1. Sauté pork belly in a pan until it releases its fat, then add onion, burdock root, and green onion and cook together.
  2. Add measured amounts of water, mirin, sugar, soy sauce, and black pepper, and simmer until the sauce thickens.
  3. Serve over rice, top with the cooked pork and sauce, then finish with egg yolk and garnishes like shichimi togarashi.

Cooking tips 💡

  • Use fatty cuts like pork belly rather than lean ones—this ensures the rich flavor of the meat infuses into the vegetables, resulting in a much deeper taste.
  • For a more intense flavor and a richer, restaurant-style color, substitute regular white sugar with dark brown sugar.
  • Do not mix the rice and topping together all at once; instead, serve the pork and vegetables on top of the rice and eat them layer by layer to fully enjoy the texture of each grain.

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pork bellyonionburdock rootgreen onioneggshichimi togarashi

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