Korean-Inspired Kimchi and Pork Sauté with Jasmine Rice

By AislePrompt Editorial · Published 2026-06-05 · Updated 2026-06-05

A fast weeknight meal of tender pork belly, pickled kimchi, and fluffy jasmine rice with a sweet-salty glaze. This Korean recipe, ready in about 30 minutes, pairs pork belly, kimchi, jasmine rice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb pork belly
• 1.5 cups kimchi
• 2 cups cooked jasmine rice
• 1 tbsp brown sugar
• 2 tbsp soy sauce
• 1 tbsp grated ginger
• 2 stalks sliced green onions

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Instructions

1. Step 1: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add 1 lb pork belly, cut into 1-inch cubes, and cook for 5 minutes until browned on all sides.
2. Step 2: Stir in 1.5 cups kimchi, 1 tbsp grated ginger, 1 tbsp brown sugar, and 2 tbsp soy sauce. Cook for 10 minutes until the pork is tender and the kimchi is softened.
3. Step 3: Serve over 2 cups cooked jasmine rice. Garnish with 2 stalks sliced green onions and additional kimchi if desired.