10-Minute Korean Pork Belly Kimchi Rice Bowls

Name: 10-Minute Korean Pork Belly Kimchi Rice Bowls
Prep time: 3 min
Cook time: 7 min
Total time: 10 min
Yield: 3
Ingredients: 8 oz pork belly; 1 large onion; 2 cup kimchi; 2 cup cooked medium-grain rice; 2 tbsp oil; 1 tbsp gochujang; 1 1/2 tsp sugar; 1 scallion

These Korean pork belly kimchi rice bowls deliver crispy, savory pork, tangy kimchi, and a spicy gochujang kick in just 10 minutes. Served over warm rice with fresh scallions, they make a fast and deeply satisfying meal for busy days.

Servings3 Portions

Prep Time3 Mins

Cook Time7 Mins

Difficulty

Easy

Ingredients

pork belly
8 oz
large onion
1
kimchi
2 cup
cooked medium-grain rice
2 cup
oil
2 tbsp
gochujang
1 tbsp
sugar
0.5 tsp
scallion
1

Step-by-Step Instructions

Heat a wok or large skillet over high heat until very hot. Add the oil, then add the pork belly in an even layer and stir-fry for about 1 minute, until the edges begin to brown and crisp.

Add the sliced onion, kimchi, and sugar. Stir-fry for about 3 minutes, tossing often, until the onion softens slightly and the kimchi is hot and fragrant.

Stir in the gochujang and cook for 1 minute more, coating the pork and vegetables evenly. If the pan looks dry, add a small splash of water to loosen the sauce.

Divide the cooked rice between bowls. Spoon the pork belly kimchi mixture over the rice and finish with chopped scallion before serving.

Chef's Tips

Use thinly sliced pork belly so it crisps quickly without overcooking the kimchi. Well-fermented kimchi gives the bowls a deeper tangy flavor; if your kimchi is very sour, the small amount of sugar helps balance it. Serve immediately for the best texture, or refrigerate leftovers in an airtight container for up to 2 days and reheat in a skillet or microwave until hot.