Modu Recipes

Ttukdak Hyung's Kimchi Samgyeopsal Sotbap

A hearty one-bowl pot-cooked rice dish made by stir-frying sliced pork belly and well-fermented kimchi, then cooking with soaked rice in a pot.

🙋 Recommended for

  • ⭐ Those who want a complete and hearty meal in one bowl without any side dishes.
  • ⭐ Those who want to try making a savory and umami-packed pot rice at home.
  • ⭐ Those who want to enjoy the proven winning combination of pork belly and stir-fried kimchi with rice.

Ingredients needed 🛒3 servings

  • 3 cups rice
  • 3 cups water
  • a little cooking oil
  • adequate amount of sliced pork belly
  • a little salt
  • a little pepper
  • adequate amount of finely chopped kimchi
  • 1 tbsp gochugaru
  • 2 tbsp anchovy sauce
  • 2 tbsp soy sauce
  • 1/2 tbsp beef dasida
  • plenty of scallions
  • 1 drizzle of sesame oil

Recipe 🍳

  1. Wash 3 cups of rice and soak in 3 cups of water for at least 20-30 minutes before cooking.
  2. Add a little cooking oil to a pot, add the sliced pork belly, season with salt and pepper, and stir-fry until golden brown.
  3. Once the meat is cooked, add the finely chopped kimchi, 1 tbsp gochugaru, 2 tbsp anchovy sauce, and 2 tbsp soy sauce. Stir-fry over high heat.
  4. When the kimchi becomes translucent, pour in the soaked rice and water. Add 1/2 tbsp beef dasida and gently mix.
  5. Once the water starts to boil, immediately cover the pot with a lid, reduce the heat to low, and cook for 15 minutes.
  6. After 15 minutes, turn off the heat and let it rest with the lid on for 10 minutes to steam.
  7. While it rests, thinly slice the scallions into small pieces for garnish.
  8. Open the lid, top generously with the sliced scallions, drizzle with one drizzle of sesame oil, and mix everything together evenly.
  1. Mix equal amounts of rice and water and soak. In a pot, stir-fry sliced pork belly with salt and pepper.
  2. Add finely chopped kimchi and seasonings, stir-fry over high heat, then add soaked rice, water, and dasida. Bring to a boil.
  3. Once boiling, cover, reduce heat to low, and cook for 15 minutes. Turn off heat and let steam for 10 minutes. Mix in scallions and sesame oil.

Cooking tips 💡

  • When making pot rice, soak the rice for at least 20-30 minutes to ensure the grains are fully cooked and tender.
  • Stir-fry the kimchi until it becomes translucent to remove its sourness and blend well with the pork belly fat for a deep flavor.
  • Do not open the lid during steaming; the steam inside the pot will perfectly cook the rice grains all the way through.

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