10-Minute Korean Crispy Pork Belly Kimchi Bowls

December 31, 2022

While I always like eating Korean food, I never seriously considered learning to cook it myself until recently. Koreatown in New York City is home to a wide variety of delectable cuisines, the likes of which I have never been able to replicate until this 10-minute korean crispy pork belly kimchi bowls.

There was a plethora of meals, many of which I had never seen before and several of which had ingredients I had never heard of.

Some of the most exotic-sounding dishes and recipes are actually far simpler to make than the stuffed drawer full of takeout menus, and Seamless order histories would have you believe. One minute you’re searching for a recipe online, and the next, you’re proudly devouring the results of your own hard work.


My prayers for a YouTube channel that would help me with Korean cuisine were finally realized when I found Maangchi. I quickly found myself regularly preparing dishes like Soondubu and Kimchi Jigae, and I also began exploring other methods of preparing similarly speedy and simple meals.

Dubu Kimchi, a dish typically made of pork, kimchi, rice cakes, and/or noodles, and served with tofu, is one of my favorite food to order at a Korean restaurant.

Bowls of Crispy Pork Belly Kimchi evoke those similar aromas, yet they’re ridiculously simple to prepare.

You can make two Crispy Pork Belly Kimchi Bowls in about 10 minutes, and you only need 8 ingredients, as you can see from the recipe’s directions, which take up all 5 sentences.

Don’t misunderstand me, though. Even though it’s a quick recipe, don’t assume that it lacks flavor. I can’t tell the difference between this and the food I’ve had in a booth in Koreatown, and both are delicious.

Now, I’ll show you how to put it together.


  • 8 oz. of thinly sliced pork belly
  • 1 chopped scallion
  • 1 thinly sliced large onion
  • 2 cups of kimchi
  • 2 cups of cooked medium grain rice
  • 2 tablespoons of oil
  • 1 tablespoon of Gochujang
  • 1 1/2 teaspoons of sugar


  1. Prepare a smoking wok or pan by placing it over high heat. Stir-fry the pork belly for 1 minute, or until faintly caramelized, after the oil is hot.
  2. Cook for 3 more minutes after adding the onion, kimchi, and sugar. Stir in the gochujang and continue cooking for one more minute.
  3. Chop some scallions and sprinkle them on top of the rice before serving.
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