Spicy Kimchi-Infused Pork Stir Fry with Quail Eggs

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender pork belly and fermented kimchi simmered in a bold sauce, topped with perfectly poached quail eggs for a creamy contrast. This Korean-inspired stir-fry recipe, ready in about 35 minutes, pairs pork belly, kimchi, garlic 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.

Prep: 15 min Cook: 20 min Serves 4 Korean cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp sesame oil in a wok over medium-high heat. Add 1 lb pork belly slices and 3 minced garlic cloves, stir-frying for 3-4 minutes until browned and nearly cooked through.
  2. Step 2: Add 1 cup shredded kimchi, 2 tbsp gochujang paste, and 1/4 cup soy sauce. Stir to combine, then reduce heat to low and simmer for 10 minutes until pork is tender and sauce thickens.
  3. Step 3: Meanwhile, bring a small pot of water to a gentle simmer. Gently crack 6 quail eggs into the water and poach for 4-5 minutes until yolks are runny. Drain and set aside.
  4. Step 4: Stir in 2 sliced green onions. Divide pork mixture among bowls, top with poached quail eggs, and drizzle with remaining 1 tbsp sesame oil.

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