Modu Recipe
Modu Recipe

Ttukdak Hyung's Myeongran Pork Belly Pot Rice

A special pot rice made by stir-frying soaked rice and aged kimchi in the savory oil from pan-fried pork belly, topped with grilled myeongran-stuffed pork belly

Ingredients needed 2 servings

Recipe

Cooking tips

  • Make a hole in the center of the pork belly and insert the myeongran jeot one by one. If it doesn't go in easily, use chopsticks.
  • When the water starts to boil, cover with a lid, reduce the heat to low, and simmer for 10 minutes. Then turn off the heat and let it steam for an additional 10 minutes.

Recommended for

  • Those who want to serve a meal with an impressive and nutritious one-bowl pot rice dish.
  • Those who want to enjoy the deep flavor of pork fat gently permeating the rice grains.
  • Those who prefer a Korean formal meal style with the strong aroma of scallions and perilla oil.

Shop ingredients on Coupang(Ad)

pork bellymyeongran jeot (salted fermented pollock roe)riceaged kimchituna extractscallionsperilla oil

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