Easy Kimchi Pork Rice Bowl recipe

kimchi pork rice bowl in korean clay pot

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A protein-forward weeknight dinner that's easy and delicious: Kimchi Pork Rice Bowl! All you need is pork, kimchi, and rice to make a complete meal. Finish with Korean touches (green onion, perilla leaf, sesame oil, sesame seeds, and a fried egg) to make it extra special!

Prep Time5

Cook Time10

Course: Main Course

Cuisine: Korean

Keyword: Bowls, Kimchi, Pork, Rice

Servings:

Calories: 308kcal

Author: Lis Lam

Equipment

1 Korean Clay Pot (Ttukbaegi)
Small Skillet *for the fried egg

Ingredients

1 cup/ 100 grams thinly sliced pork shoulder *frozen pork shoulder (hot pot kind) works great
1/2 cup/ 110 grams kimchi
1/2 cup cooked white rice

Garnish

2-3 perilla leaves *optional
1 green onion
1 drizzle sesame oil
1/2 Tbsp sesame seeds
1 egg

Instructions

Cook pork. Heat a Korean clay pot over medium heat. When the pot is hot but not smoking, add 1 tsp oil. Add pork and cook, stirring often, until no longer pink.
Add kimchi. Using heavy duty kitchen scissors, chop kimchi into bite-sized pieces. Add the kimchi to the pork. Season with a salt and black pepper. Cook until flavors combine and the kimchi has softened and turned orange, about 4-5 minutes. Stir often, making sure the pork and kimchi are mixed well together. The pork and kimchi should release some liquid and bubble together. *If the pot looks dry, add a little water (1-2 Tbsp) to create a sauce.
Add rice. While the pork and kimchi cooks, prepare the rice. Add cooked rice to a small bowl and shape into a sloped mound with a rice paddle. Press gently so the rice sticks together and holds its shape.
Cook fried egg. While the pork and kimchi cooks, make the fried egg. Heat a small skillet over medium heat and add 1 tsp oil. Swirl to coat the bottom of the pan. Crack an egg into the pan and season with salt and black pepper. Cook gently until the whites are set but the york is still runny, about 1-2 minutes. Set aside.
Assemble rice bowl. Turn off the heat to the clay pot. Add the rice by flipping the bowl upside down and gently guiding it over the pork and kimchi. Add a drizzle of sesame oil and sprinkle of sesame seeds to the rice. Add the green onion and perilla leaves, if using. Top with the fried egg.
Serve. Transfer to the table, making sure to use a trivet underneath to prevent scorching the table. Serve immediately, while it's still sizzling hot!

Notes

Tips:

Adjust to your liking. This recipe is easy to adjust. Make it meatier by adding more pork and 2 fried eggs. Or make it less meaty by adding less pork. You can also adjust the portion by making it smaller or bigger. Overall, it's a very forgiving recipe.
Add seasoning. Make sure to season the pork and kimchi mixture by adding salt and pepper. It will enhance the flavors and bring everything together.
Mix the rice bowl before eating. I recommend mixing everything together before eating. The saucy kimchi and pork, as well as the runny egg, will coat the rice.
Cook in a skillet. If you don't own a Korean clay pot, cook everything in a skillet instead. FYI, it will cook faster and evaporate more quickly. When finished, transfer to a serving bowl and garnish, as per usual.

Nutrition