This exquisite pork kimchi, ready in just 10 minutes with no knife required, features the savory flavors of tender pork belly and runny eggs. The moist, soft pork and mildly spicy kimchi pair perfectly with rice, making this a dish you'll want to make repeatedly. It's also perfect as a side dish for drinks.
Ingredients
Main Ingredients (2 servings)
- Pork Belly 150g
- Cooking Sake (Rice Wine) 2 tsp
- Potato Starch 2 tsp
- Eggs 2
- Mayonnaise 1 tbsp
- Kimchi 100g
- Chopped Green Onions (to garnish) a little
Seasonings
- Sugar 1 tsp
- Soy Sauce 1 tsp
- Vegetable Oil (for frying) as needed
Steps
- Add 2 tsp Cooking Sake (Rice Wine) to 150g Pork Belly and massage.
- Add 2 tsp Potato Starch and mix to coat. Tear large pieces of pork into bite-sized portions.
- In a bowl, whisk together 2 Eggs and 1 tbsp Mayonnaise until well combined.
- Heat Vegetable Oil in a frying pan over medium heat.
- Pour the beaten eggs into the hot pan. Once the edges start to set, push them towards the center and continue cooking until the eggs are mostly set but still have a runny center.
- Transfer the semi-cooked eggs to a bowl.
- Lightly wipe the frying pan clean and add more Vegetable Oil.
- Arrange the pork pieces in the pan and stir-fry over medium heat until cooked through.
- Once the pork has changed color, add 100g Kimchi, 1 tsp Sugar, and 1 tsp Soy Sauce. Stir-fry everything together. (Key Tip!) Continue stir-frying until the moisture evaporates, making the mixture less sticky and well combined.
- Turn off the heat and return the cooked eggs to the pan.
- Break the eggs into large chunks and gently mix them with the pork and kimchi. (Key Tip!) Break the eggs into large pieces to ensure a satisfying texture.
- Once the eggs and pork kimchi are combined, transfer to a serving dish.
- Sprinkle with chopped Green Onions and serve.
🚨 レシピの修正をリクエストする
レシピの誤りがありましたらお知らせください。ご協力をお願いします。