Combine the best of Japanese and Korean cuisines with this kimchi donburi recipe. This recipe features stir-fried spicy and crunchy pickled kimchi cabbage (one of Korea’s national dishes) and pork, served on a bed of hot Japanese rice in a donburi bowl for an easy one-bowl meal. Perfect for serving for lunch or as a light dinner.
First start by preparing your rice. If you’re just using plain rice for your donburi, you can follow our guides for cooking white rice or brown rice, if you’re being extra healthy. To make shirataki rice, see steps 2 and 3.
Optional: To make shirataki rice, rinse the noodles well and pat dry. Using scissors, cut the shirataki into roughly 0.5cm pieces.
Gently warm a frying pan and lightly heat the shirataki for a minute. Mix the shirataki with the rice and cook as you would normally.
Next, chop your kimchi and your lettuce into bite sized pieces. Again, the kimchi may be easier to cut with a pair of kitchen scissors.
Pre-heat 1 tbsp of cooking oil in your frying pan. Increase the temperature to high and add your pork, stir fry until the meat is browned. Next add the kimchi and lettuce, and quickly stir fry these as well.
Mix the soy sauce and sugar together in a bowl, then drizzle onto the pork. Serve on top of the rice and enjoy.
• If you like a little fire in your food you could add a tsp of gochujang to the dressing, or sprinkle on a little togarashi chilli pepper to spice things up.
• It’s really easy to change this dish to suit your preferences. Omit the pork for a tasty vegetarian dish or swap it for beef, seafood or tofu if you’re not a pork fan.