Kimchi and Pork Belly Fried Rice Hot Pot

A comforting and flavorful Korean-inspired dish featuring spicy kimchi fried rice cooked in a hot pot with tender pork belly and topped with a perfectly fried egg.

Prep Time

20 minutes

Total Time

55 minutes

Calories

850 kcal

Difficulty

Medium

Equipment

3 items

Cost

£3.36/serving

Season:

☀️ Summer•🍂 Autumn

Meal Type:

Lunch•Dinner

Cuisine:

Chinese

Main Ingredient:

Pork•Eggs•Rice

Mood:

Comfort Food•Spicy

Ingredients

Servings

4cupsCooked Rice(Day-old rice is best)

£1.20

1lbPork Belly(Cut into 1/2-inch thick slices)

£4.50

1.5cupsKimchi(Roughly chopped, with kimchi juice reserved)

£2.75

0.5mediumOnion(Diced)

£0.20

3clovesGarlic(Minced)

£0.15

3Green Onions(Sliced, white and green parts separated)

£0.50

1tablespoonGochujang (Korean Chili Paste)(Adjust to taste)

£0.30

2tablespoonsSoy Sauce

£0.10

1tablespoonSesame Oil

£0.25

1teaspoonSugar(Optional, for balance)

£0.01

4Eggs

£1.20

2tablespoonsVegetable Oil(For frying the eggs)

£0.05

4cupsWater(For the hot pot)

6Dried Shiitake Mushrooms(Optional for hot pot broth)

£1.50

4inchDried Kelp (Kombu)(Optional for hot pot broth)

£0.75

to tasteSalt

to tasteBlack Pepper

Total Cost

£13.46

£3.36 per serving

Instructions

1.
Prepare the hot pot broth (optional): If using, soak the dried shiitake mushrooms and kombu in 4 cups of water for at least 30 minutes. Bring to a simmer in the hot pot. Remove kombu after 10 minutes, and continue to simmer the mushrooms while cooking the pork belly.
2.
Cook the Pork Belly in Hot Pot: Add the pork belly slices to the simmering broth (or just water if not making a broth) in the hot pot. Cook until tender, about 15-20 minutes. Remove the pork belly from the hot pot and set aside, reserving the broth.
3.
Prepare the Kimchi Fried Rice: In a large skillet or wok, heat sesame oil over medium heat. Add diced onion and white parts of green onions and sauté until softened, about 3 minutes. Add minced garlic and cook for another minute until fragrant.
4.
Add Kimchi and Rice: Add the chopped kimchi and cook for 2-3 minutes, stirring occasionally. Add the cooked rice and break it up with a spatula. Cook for another 5 minutes, stirring frequently to prevent sticking.
5.
Season the Fried Rice: Add gochujang, soy sauce, and sugar (if using). Stir well to combine and cook for another 2-3 minutes until the rice is heated through and evenly coated with the sauce. Add kimchi juice if needed for moisture.
6.
Fry the Eggs: While the rice is cooking, fry the eggs in a separate pan with vegetable oil to your desired doneness (sunny-side up is recommended). Season with salt and pepper.
7.
Assemble the Dish: Spoon the kimchi fried rice into individual bowls or directly into the hot pot. Top each serving with sliced cooked pork belly, a fried egg, and garnish with the green parts of green onions.
8.
Serve Immediately: Serve the Kimchi and Pork Belly Fried Rice Hot Pot immediately while it's hot.

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My Notes

Nutrition Information

Nutrition per serving (450g)

850 kcal / 3556 kJ

Carbs

85g

33% of RDA

Fat

45g

64% of RDA

Protein

35g

70% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

12 g

13% of RDA

Sodium

1200 mg

52% of RDA

Saturated Fat

18 g

90% of RDA

Chef's Tips

Adjust the amount of gochujang to your spice preference.

For a vegetarian option, substitute the pork belly with tofu or mushrooms.

You can add other vegetables to the fried rice, such as carrots, peas, or spinach.

Garnish with toasted sesame seeds for added flavor and texture.

If you don't have a hot pot, you can serve the fried rice in a regular bowl with the pork belly on top.

Cooking Equipment

Large Skillet or Wok

Hot Pot (electric or stovetop)

Small Frying Pan

Wine Pairings

No wine pairing suggestions available for this recipe.

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