Kimchi Pork Belly Rice

Ingredients (Serves 2–4)

  • 435g Thai jasmine rice 
  • 531g water 
  • 300g pork belly, sliced 
  • 100g Korean gochujang (red chili paste) 
  • 15g Korean chili powder 
  • 150g kimchi 
  • 15g light soy sauce 
  • 20g honey 
  • 15g apple vinegar 
  • 15g garlic, minced 
  • 5g seaweed sesame flakes 
  • 3g green onion, chopped

Steps

  1. Place pork belly slices in a bowl. 
  2. Add one-third of the gochujang and one-third of the chili powder, along with soy sauce, honey, apple vinegar, and minced garlic; mix well and marinate for 15 minutes. 
  3. Add washed rice and water to the rice cooker pot, then mix in the remaining gochujang and chili powder. 
  4. Add marinated pork belly and kimchi. 
  5. Close the lid and select "white rice"
    mode. 
  6. Open the lid, mix well, garnish with chopped green onion, and serve.