Kimuchi Don Recipe

Rinse the short-grain rice under cold water until the water runs clear. Drain.

Combine rinsed rice and 1.8 cups water in a saucepan or rice cooker. If using a stove, bring to a boil, then reduce heat to low, cover and simmer 12–15 minutes until water is absorbed. Let stand covered 10 minutes off heat.

Fluff rice with a fork. Stir in 1 tsp rice vinegar and 1 tsp salt, then keep warm until serving.

In a bowl, combine 2 tbs soy sauce, 1 tbs mirin, 1 tbs sake, 1 tsp sugar, 1 tsp sesame oil, grated ginger and minced garlic. Stir to dissolve sugar.

Add the thinly sliced pork to the marinade and toss to coat. Let marinate 10–15 minutes at room temperature (or up to 1 hour refrigerated).

Heat 1 tbs neutral oil in a large skillet or wok over medium-high heat. Add the white parts of the sliced green onions and sliced shiitake mushrooms; sauté 1–2 minutes until fragrant.

Add marinated pork in a single layer, spreading pieces apart. Cook without moving 1 minute to get a bit of color, then stir-fry 3–4 minutes until pork is cooked through and no longer pink. Season with 1/4 tsp black pepper and 1/4 tsp salt if needed.

Push pork to one side of the skillet. Add napa cabbage and julienned carrot to the empty side and stir-fry 1–2 minutes until slightly softened.

Add chopped kimuchi (kimchi) and toss everything together. Cook 2–3 minutes to heat the kimchi and let its juices deglaze the pan.

If mixture seems dry, add 2–3 tablespoons of the dashi stock to loosen. Stir to combine.

In a small bowl, whisk together 1/2 cup dashi, 1 tbs soy sauce, 1 tsp gochujang, 1/2 tsp rice vinegar, 1/2 tsp sugar and 1 tsp cornstarch until smooth.

Pour the sauce into the skillet with pork and vegetables. Cook 1–2 minutes, stirring, until sauce thickens and coats the pork and veg. Taste and adjust seasoning — add more soy for salt, gochujang for heat, or a pinch of sugar if too acidic.

Turn off heat and drizzle 1 tsp sesame oil over the mixture. Stir in the green parts of the sliced green onions.

Divide the seasoned rice between two bowls (about 3/4 cup cooked rice per serving).

Top each bowl of rice with half of the pork, vegetable and kimuchi mixture, making sure to spoon some of the sauce over the rice.

Place a soft-boiled or fried egg on top if using. Sprinkle with toasted sesame seeds and add nori strips as desired.

Serve immediately, and provide extra kimuchi or gochujang on the side for those who want more heat or tang.