Kimchi Pork Belly Rice Bowl
Serves 2
Directions
- 1Dice the potatoes into small cubes
- 2Add salt and water to the potatoes and let sit for 15 minutes
- 3Cut the pork belly into small cubes
- 4Wash the kimchi and squeeze out the water. Roughly chop it.
- 5Add cooking oil to the pan and cook the pork belly first
- 6When the pork belly is golden brown, strain the potatoes
- 7Wash the potatoes once and dry with a paper towel
- 8Add to the pan and stir-fry together (medium heat)
- 9When the potatoes are cooked, add the washed kimchi
- 10Stir-fry for 2 more minutes
- 11Add the sauce and stir-fry for another 2 minutes
- 12Add the potato starch and thicken
- 13Stir-fry once more to finish
Ingredients
- 1 kg pork belly
- 5 piece potatoes
- 650 g kimchi
- 3 tablespoons minced garlic
- 10 tablespoons cooking wine
- 10 tablespoons dark soy sauce
- 3 tablespoons oyster sauce
- 6 tablespoons starch syrup
- 1.5 tablespoons salt
- 8 tablespoons cooking oil
- 2 tablespoons potato starch
Equipment
knifecutting boardbowlwok
Tips
- You can use pork for curry.
- Adjust seasoning and ingredients to your liking.
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