Savory Kimchi Pork Rice Bowl (Kimchi Dubap)
A quick and comforting Korean-style kimchi pork rice bowl featuring tender, flour-coated pork, caramelized onions, and tangy kimchi, topped with a runny fried egg.
Rooted in the practical magic of Korean home cooking, this kimchi pork rice bowl transforms pantry staples and leftover aged kimchi into a rich, deeply satisfying meal. Coating the pork lightly with flour helps it lock in moisture while creating a slight cling for the savory juices of the kimchi and onions. Finished with a golden fried egg, it is the ultimate comfort food for busy nights.
Ingredients
- 200 g thinly sliced pork
- 1 tbsp flour
- 1 onion
- 1 cup aged kimchi
- 2 tbsp kimchi juice
- 2 cloves garlic
- 1 tbsp sesame oil
- 1 egg
- 2 servings cooked white rice
- to taste toasted sesame seeds
- to taste chopped green onions
Instructions
- 1Sauté the garlic
Add sesame oil to a pan and heat it over medium heat, then add the sliced garlic and sauté until fragrant.
Tip: Keep the heat moderate to avoid burning the garlic slices. - 2Stir-fry the pork
Add the flour-coated sliced pork into the pan with the sautéed garlic and stir-fry continuously until the meat changes color.
Tip: Ensure the pork is well separated so it cooks evenly. - 3Add onions
Quarter the onion and add a portion of the sliced onions into the pan with the stir-frying pork.
Tip: Adding onions at this stage allows them to soften and absorb the flavors. - 4Add kimchi
Add the kimchi along with a splash of kimchi juice into the pan containing the pork and onions.
Tip: Kimchi juice adds great depth and moisture for flavor distribution without needing extra seasonings. - 5Fry an egg
Crack an egg into a pan on the stove and fry it until the white is set and the yolk remains runny.
Tip: Keep the heat medium-low so the bottom doesnt burn before the white cooks.
