Pork Kimchi Don
Pork Kimchi Egg Donburi - Savory Rice Bowl Dish Recipe
This became my lunch staple last week, and I haven’t looked back since!
When I’m in a rush during lunchtime, my typical go-to is kimchi, rice, and scrambled egg or something egg on the side. It’s a simple, balanced combination of vegetables, starch, and protein - right? Then I thought, why not combine everything together into a donburi dish (a Japanese rice bowl)? Enter my Pork Kimchi Egg Don: a quick, satisfying one-bowl meal perfect for busy days.
If you’ve ever tried Buta Kimchi, a pork and kimchi stir-fry that’s a popular home-cooked dish and teishoku set meal in Japan, this recipe gives it a cozy twist by adding soft, velvety eggs and serving it over steaming hot rice. It’s packed with flavor and comfort, all in one bowl.
RECIPE
Servings: 2-3
Time: 15 minutes
Ingredients:
2 pcs pork belly
1/2 cup kimchi
3 eggs
2 scallions
2 tbsp mentsuyu (Japanese soup base)
2/3 cup water
1 tbsp potato starch
sesame oil
My Kitchen Tools:
Instructions:
Prep your ingredients:
Chop the scallions, cut the pork belly into bite-sized pieces, and, if your kimchi pieces are large, cut them down for easier eating.
Cook the pork:
Heat a frying pan over medium heat and add the sesame oil. Once hot, stir-fry the pork belly pieces until they’re fully cooked and slightly golden.
Add the kimchi:
Toss in the kimchi and stir-fry with the pork for about 1 minute, allowing the flavors to meld together.
Make the sauce:
In a small bowl, combine the water and potato starch to create a slurry. Add the slurry and mentsuyu to the pan, stirring well. Let the sauce simmer until it thickens and coats the pork and kimchi.
Add the eggs:
Beat the eggs in a separate bowl and pour them into the pan once the sauce has thickened. Let the eggs cook gently for a soft, custardy texture, then top with the chopped scallions.
Assemble and serve:
Scoop some cooked rice into a bowl, then ladle the pork, kimchi, egg, and sauce mixture over the top.
Tips
Use store-bought mentsuyu to save time, but you can substitute with soy sauce and a bit of dashi or mirin if needed.
Adjust the amount of kimchi based on your spice preference. For a spicier kick, add a splash of kimchi brine to the sauce.
If you’re not a fan of pork belly, try substituting with thinly sliced beef, chicken, or tofu for a different twist.
