This simple rice bowl made with ground pork and kimchi is quick to prepare and full of bold, satisfying flavor.
Perfect for busy days when you want something hearty without spending much time in the kitchen.
Topping the bowl with a soft-boiled egg ties all the flavors together for the perfect finishing touch.
5 minutes
Sako
PROFILE
INGREDIENTS
SERVES 3
Original recipe (1X) yields 3 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 7 oz ground pork
- 1 bunch garlic chives (nira), cut into 3/4-inch-long pieces
- 5 1/3 oz kimchi, roughly chopped
- 0.5 Japanese long onion (minced)
- 1 garlic clove, minced
- 1 tbsp. ginger, minced
- 1 tbsp. sesame oil
- Salt and pepper, to taste
- 3 soft-boiled eggs (onsen tamago)
- 3 servings cooked white rice
- Sesame oil (for topping), to taste
- Toasted sesame seeds, to taste
- A1/2 tbsp. sugar
- A1 tsp. soy sauce
- A1 tbsp. mentsuyu (4x concentrated)
INSTRUCTIONS
Preparation
Cut the garlic chives into 3/4-inch-long (2 cm) pieces. Roughly chop the kimchi.- 1
Heat 1 tbsp. sesame oil in a skillet over medium heat. Add the minced garlic and ginger. Once fragrant, add the ground pork. Season with salt and pepper and cook until browned.
- 2
Add the chopped kimchi and stir-fry everything together.
- 3
Add the garlic chives and minced long onion. Stir-fry briefly, then add the seasonings A (sugar, soy sauce, mentsuyu) and stir well. Drizzle with a little sesame oil and turn off the heat.
- 4
Serve over warm rice. Top each bowl with a soft-boiled egg and sprinkle with toasted sesame seeds.
RecipeID
80
Tips & Notes
・Best topped with a soft-boiled egg (onsen tamago) cracked over the bowl just before eating.
・Great for meal prep or a quick weeknight dinner.
Optional: How to Make Onsen Tamago (Soft-Boiled Eggs)
1. Bring a pot of water to a boil, then turn off the heat.
2. Gently add cold eggs using a ladle. Cover and let sit for 12 minutes.
3. Remove the eggs from the hot water and crack them over your rice bowl.
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Based in Osaka Prefecture. Licensed nutritionist. I’m a mother of two who enjoys cooking, baking, food styling, and table coordination, while also working in recipe development and other food-related projects. On Instagram, I share photos of nutritious, family-friendly dinners that bring smiles to my loved ones. Here on Nadia, I focus on delivering delicious recipes that anyone can enjoy.