Raymon Kim's Pork Belly Risotto

• appropriate amount of pork belly
• 2 bowls of cold rice
• green onion (julienned) appropriate amount
• 1/2 onion
• 5 cloves of garlic
• 1 chicken stock cube
• appropriate amount of warm water
• 1/2 tablespoon gochujang
• 1 tablespoon sugar
• a pinch of red pepper powder
• 1/2 teaspoon lemon juice
• a little sesame oil
• a little olive oil
• 1 tablespoon butter
• a pinch of salt
• a pinch of pepper

Recipe 🍳

Cooking tips 💡

• When simmering the risotto, avoid vigorous stirring—gently pull the mixture to prevent starch from clumping and ensure a clean, creamy texture.
• Using cold rice instead of fresh rice reduces cooking time to about 15 minutes, making this recipe quick and convenient.
• Be sure to squeeze out excess liquid from the perilla greens and dry them thoroughly so the dressing adheres properly and the crisp texture lasts longer.

Recommended for 🙋

• ⭐Those looking to enjoy a creative meal using leftover pork belly in the freezer.
• ⭐People who want to balance the richness of Western-style risotto with a spicy, tangy Korean garnish for a cleaner, more refreshing taste.