Spicy Kimchi and Pork Belly Breakfast Congee

Instructions

1. 1

   Rinse the jasmine rice thoroughly under cold water until the water runs clear. Drain well.

2. 2

   In a large pot, combine the rinsed rice and 8 cups of water. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 60 minutes, stirring occasionally, until the rice breaks down into a thick, porridge-like consistency.

   ~60 min
3. 3

   While the congee simmers, thinly slice the pork belly. Heat a frying pan over medium-high heat. Add the pork belly and cook, stirring occasionally, until golden brown and crispy, about 8-10 minutes. Remove the pork belly from the pan, reserving about 1 tablespoon of the rendered fat in the pan. Place the crispy pork belly on a paper towel-lined plate to drain.

   ~10 min
4. 4

   Add the chopped kimchi, kimchi juice, gochugaru, minced garlic, and minced ginger to the reserved pork fat in the frying pan. Sauté for 3-4 minutes until fragrant and the kimchi is slightly softened.

   ~4 min
5. 5

   Once the congee has reached the desired consistency, stir in the sautéed kimchi mixture, soy sauce, and sesame oil. Season with salt and black pepper to taste. Continue to simmer for another 5 minutes, allowing the flavors to meld.

   ~5 min
6. 6

   To serve, ladle the hot congee into bowls. Top generously with the crispy pork belly pieces, sliced scallions, and toasted sesame seeds.