Main ingredients 🥩
instant riceslab pork bellygarlicssamjangmayonnaisegreen onion slicesmozzarella cheeseperilla leaves
Solo Cooking God's Samgyeopsal Nureongji Pizza
A unique samgyeopsal pizza made by turning instant rice into crispy nureongji crust, topped with ssamjang mayo sauce, slab pork belly, green onions, and cheese
🙋 Recommended for
- ⭐ Those who want to enjoy their usual pork belly and rice in a fresh, pizza-style twist
- ⭐ People looking for a rich, savory, slightly salty unique late-night snack that pairs perfectly with beer
Ingredients needed 🛒1 servings
- instant rice 1 bowl
- slab pork belly generously
- minced garlic 1 tablespoon
- salt a pinch
- pepper a pinch
- ssamjang 1 tablespoon
- mayonnaise 1.5 tablespoons
- green onion slices generously
- mozzarella cheese generously
- perilla leaves a small amount
- hot sauce or sriracha sauce a little
Recipe 🍳
- Place generous slab pork belly in a pan, sprinkle with 1 tablespoon minced garlic, salt, and pepper, and cook until golden brown. Remove and set aside.
- Wipe the pan clean with a kitchen towel to remove any remaining oil.
- Spread 1 bowl of warm instant rice evenly across the pan. Dipping the back of a spoon in water slightly prevents the rice from sticking and makes spreading easier.
- On low heat, mix 1 tablespoon ssamjang and 1.5 tablespoons mayonnaise to make ssamjang mayo sauce, then spread it evenly over the rice.
- Layer generous green onion slices on top of the sauce.
- Add the pre-cooked slab pork belly and sprinkle generously with mozzarella cheese.
- Cover the pan and cook on low heat until the cheese is fully melted. During this time, the bottom layer of rice becomes crispy like nureongji.
- Once the cheese melts, use a torch to lightly char the top surface according to preference for added smoky flavor.
- Garnish with fragrant perilla leaves and serve with hot sauce or sriracha sauce.
- Cook slab pork belly with minced garlic, salt, and pepper, then set aside. Wipe the pan clean.
- Spread instant rice thinly in the pan, then layer in order: ssamjang mayo sauce, green onion slices, cooked pork belly, and mozzarella cheese.
- Cover and cook on low heat until the cheese melts and the bottom turns into crispy nureongji. Finish with perilla leaves and sauce.
Cooking tips 💡
- Dip the back of a spoon in water when spreading rice to prevent sticking and make shaping easier.
- Maintain low heat throughout the process to avoid burning and achieve a golden, crispy nureongji crust.
- If you have a torch, briefly charring the cheese surface at the end greatly enhances both flavor and visual appeal.
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