Super Simple Thinly Sliced Pork Belly Duruchigi & Fried Rice
Instant 10-Minute Pork Belly Duruchigi Meal for 4 with Leftover Fried Rice
When you’re out of ideas for dinner, use 300g of frozen thinly sliced pork belly to create a delicious meal for four in just 10 minutes, including cleanup! Plus, a versatile leftover fried rice recipe that works with any dish. Watch the full tutorial on YouTube: [Cooking Out of Laziness_GuyoRiTV] https://youtu.be/lYWB1-Hiu-M
Main Ingredients- 300g thinly sliced pork belly
- Scallion whites or green onions (for garnish), enough to cover the pork belly
- 1/4 head of cabbage
- 1 bowl of cooked rice
- A handful of mozzarella cheese
- 6 sheets of seasoned seaweed (gim)
- 1 Tbsp sesame oil
- Kimchi (finely chopped), a little
- 1 pair of kitchen scissors
Seasoning Ingredients- 2 Tbsp minced garlic (generous)
- 4 Tbsp soy sauce
- 2 Tbsp red pepper paste (gochujang)
- 1.5 Tbsp sugar
- 1 Tbsp red pepper flakes (gochugaru)
- 4 Tbsp cheongju (rice wine)
- 4 Tbsp mirin (cooking wine)
- 2 Tbsp minced garlic (generous)
- 4 Tbsp soy sauce
- 2 Tbsp red pepper paste (gochujang)
- 1.5 Tbsp sugar
- 1 Tbsp red pepper flakes (gochugaru)
- 4 Tbsp cheongju (rice wine)
- 4 Tbsp mirin (cooking wine)
Cooking Instructions
Step 1
In a wide pan, spread out the 300g of thinly sliced pork belly. Layer all the seasoning ingredients (minced garlic, soy sauce, gochujang, sugar, gochugaru, cheongju, mirin) on top of the pork belly.
Step 2
Cut the cabbage into bite-sized square pieces. A useful tip: when you scoop the seasoning with a spoon, use the remaining cabbage pieces to scrape off any excess seasoning from the spoon. This helps prevent waste and ensures all the seasoning is used.
Step 3
Top the pork belly and seasoning with the prepared scallion strips. Put on disposable gloves and gently mix everything together, being careful not to break the pork belly slices, ensuring the seasoning is evenly distributed.
Step 4
Place the pan over medium heat. Add a portion of the cabbage and start stir-frying. Once the cabbage begins to turn translucent, add the remaining cabbage and continue to cook. Cooking over medium heat allows the cabbage to soften and sweeten without burning.
Step 5
Using the same pan with the remaining duruchigi sauce, add 1 bowl of cooked rice, finely chopped kimchi, 6 sheets of seasoned seaweed, and 1 Tbsp of sesame oil. Stir-fry everything together. Using the residual sauce in the pan from the duruchigi adds extra flavor to the fried rice.
Step 6
Continue stir-frying until the kimchi and cabbage are tender and the rice grains are separated. Finally, add a handful of mozzarella cheese and cook just until it melts. This completes your delicious and cheesy leftover fried rice. You can also sprinkle additional crumbled gim on top for extra flavor.
