Korean · Dinner
Soy-Glazed Pork Belly Rice Bowl
Pork Belly Bossam Rice One Pot
Korean one-pot rice cooked with sliced pork belly, soy-garlic glaze, and shiitake on top of short-grain rice, finished with scallion, sesame, and a drizzle of sesame oil.
$$
10 minsPrep
30 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
650Calories
28gProtein
38gFat
52gCarbs
4gSugar
2gFiber
780mgSodium
75mgChol
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Instructions
1
Prep
Rinse 240g short-grain rice until water runs clear. Slice 440g pork belly into 1cm strips. Remove stems from 120g shiitake, thinly slice caps. Finely grate 6 garlic cloves and 20g ginger. Thinly slice 2 scallions. Toss pork with 40ml soy sauce, 20ml mirin, 10g brown sugar, grated garlic, ginger, and 1 tsp black pepper. Rest 8 minutes.
2
Sear
Heat 2 tsp sesame oil in a large heavy pot over medium-high. Add marinated pork in a single layer, render 4 minutes until fat turns translucent and pork is lightly caramelized.
3
Saute
Add sliced shiitake to the pot, stir 2 minutes over medium-high until mushroom edges soften slightly.
4
Build
Scatter rinsed rice evenly over pork and shiitake. Season with 1 tsp salt. Pour 360ml hot water gently down the side. Bring to a boil over high heat, then reduce to lowest heat.
5
Steam
Cover tightly and cook 15 minutes undisturbed until rice absorbs all liquid. Remove from heat, keep covered, and rest 8 minutes so steam finishes cooking the rice.
6
Plate
Drizzle remaining 2 tsp sesame oil over the top. Scatter scallions and 10g sesame seeds across. Serve straight from the pot.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) pork belly
- 240g (8.5 oz) short-grain white rice
- 360ml (1 1/2 cups) hot water
- 120g (4.2 oz) fresh shiitake mushrooms
- 40ml (2 tbsp + 2 tsp) soy sauce
- 20ml (1 tbsp + 1 tsp) mirin
- 10g (2 tsp) light brown sugar
- 20ml (1 tbsp + 1 tsp) toasted sesame oil
- 6 garlic cloves
- 20g (2 tbsp) fresh ginger
- 2 scallions
- 10g (2 tbsp) toasted sesame seeds
- 1 tsp fine sea salt
- 1 tsp freshly ground black pepper