Stir-fried Rice Bowl with Sliced Pork Belly, Kimchi, Napa Cabbage, and Enoki Mushrooms
I should have had some onions...
Ingredients
Main ingredients
- Sesame Oil 4.5 ml
- Soy Sauce 100 ml
- Korean Red Pepper Flakes (Gochugaru) 1 spoon
- Mixed Grain Rice 1 serving
- Enoki Mushrooms 100 g
- Minced Garlic 1 teaspoon
- Fresh Garlic 1 clove
- Napa Cabbage Kimchi 1 side dish bowl
- Thinly Sliced Pork Belly 100 g
- Napa Cabbage 838 g
Seasonings/Sauce
No seasonings/sauce have been registered.
Nutrition summary
Carbohydrates
105.39 g
45%
Protein
51.61 g
22%
Fat
33.91 g
33%
Cooking steps
-
1
Cut the sliced pork belly, kimchi, napa cabbage, and enoki mushrooms into bite-sized pieces.
-
2
Heat cooking oil in a pan and stir-fry the sliced pork belly on both sides.
-
3
Add the kimchi and napa cabbage, stir-fry together, then add the enoki mushrooms.
-
4
Add gochujang (Korean red pepper paste), soy sauce, sugar, and minced garlic, and stir-fry until the seasoning is well absorbed.
-
5
Serve the stir-fried mixture over a bowl of rice to finish.
