Ttukdak Hyung's Samgyeopsal Pa-kimchi Sotbap
A Korean-style pot rice made by stir-frying scallion kimchi in the savory oil from pork belly, then steaming the rice to perfection.
Ingredients needed 2 servings
Recipe
Cooking tips
- For soft rice, maintain a 1:1 water-to-rice ratio and always soak the rice beforehand.
- Do not discard the oil from the pork belly; use it to stir-fry the kimchi so the savory flavor permeates the rice.
- After turning off the heat, do not open the lid for 10 minutes to ensure the rice is fully cooked through.
Recommended for
- Those who want to enjoy the combination of spicy scallion kimchi and savory pork belly in a pot rice.
- Those who want a hearty and special one-bowl meal without side dishes.
- Those who want to make perfect pot rice with foolproof heat control and resting time.
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