Finished dish photo of Korean-Style Kimchi Pork Belly

Korean-Style Kimchi Pork Belly

Slices of pork belly paired with Korean-style kimchi, with a spicy, tangy, and slightly sweet flavor. Rich but not greasy, it's savory, spicy, and appetizing—all perfect for rice accompaniment~~

Ingredients

Pork belly slices200 grams
Korean-style napa cabbage kimchi200 grams
Onion1/4 piece
Soybean sprouts100 grams
Korean chili pasteTo taste
Soy sauceTo taste
SugarTo taste
Sesame oilA little
White sesame seeds (toasted)A little

Steps

1

Slice pork belly thinly, marinate briefly with Korean chili paste, soy sauce, and sugar.

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2

Remove the roots from the soybean sprouts, wash thoroughly, blanch them briefly in boiling water, and set aside.

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3

Cut onions into slices and Korean-style napa cabbage kimchi into sections, then set aside.

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4

Heat the pan, add oil, and sauté the onion slices until aromatic.

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5

Add pork belly slices and stir-fry until the meat changes color and slightly shrinks.

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6

Add kimchi to stir-fry until fragrant, then toss in the blanched soybean sprouts and stir-fry over high heat.

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7

Before removing from the pan, drizzle a little sesame oil.

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8

Sprinkle toasted white sesame seeds for additional aroma.

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9

A simple yet tantalizing dish perfect for rice is ready to serve.

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Cooking Tips

For this dish, I used pork belly slices prepared for grilling, which are already thin and can simply be cut into sections, making it very convenient. Alternatively, you can buy premium pork belly and slice it thinly yourself, though good knife skills are required :-). The pork belly slices are pre-marinated, so there's no need to add extra salt; the saltiness from the kimchi is also sufficient. Adding a bit of sugar when marinating the meat enhances the flavor. Don't waste the leftover kimchi juice; pour it into the pan for an even richer flavor.