Ttukdak Hyung's Pork Belly Kimchi Rice Bowl
Ultra-fast one-pan rice bowl made by quickly grilling pork belly with scissors instead of a cutting board, then topping it with stir-fried kimchi seasoned with gochujang and sugar using the rich pork fat left in the pan.
Ingredients needed 1 servings
Recipe
Cooking tips
- The rendered pork fat is essential—it reduces the raw smell of kimchi and enhances its depth of flavor, so never discard it; use it as the base for your stir-fry.
- By using only kitchen scissors and avoiding knives and cutting boards entirely, you can drastically cut down on cooking time and cleanup.
Recommended for
- Those who need to eat alone but don’t want to bother with knives or cutting boards, or find everything else too inconvenient.
- People looking for a quick, satisfying meal combining the rich taste of grilled pork belly with the bold, sweet-and-spicy kick of stir-fried kimchi.
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