Kimchi Donburi combines the best of Japanese and Korean cuisines, to make a deliciously satisfying comforting meal. Kimchi Donburi features stir-fried spicy & crunchy pickled kimchi cabbage (one of Korea’s national dishes) and pork, served on a bed of hot Japanese rice in a donburi or ‘rice bowl’ style.
Kimchi is a very popular dish in Japan, as well as Korea. Low in calories and high in fibre, kimchi cabbage is a very tasty way to add more vegetables to your diet. What’s more, to help make this recipe even more healthy, we’ve also included how to combine rice with low-calorie, low carbohydrate shirataki noodles for a healthier base.
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.
Try with a tumbler of buckwheat shochu, its smooth earthy taste is a great contrast to the spicy sweet pork.
• 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.