Pork Kimchi Cooked Rice for Parties

• 700 grams White rice
• 130 grams Napa cabbage kimchi
• 120 grams Pork belly (thinly sliced)
• 1 tbsp Yakiniku (Japanese BBQ) sauce
• 1 Salt and pepper
• 1 tsp Sesame oil
• 1 tbsp Sake
• 1 tbsp Ketchup
• 1 tsp Soy sauce
• 1 dash Toppings such as Japanese leek etc.

1. Wash the rice and let sit in a sieve for about 30 minutes.
2. Cut the pork into 1 cm cubes.
3. Cut the larger pieces of kimchi.
4. (I use it as-is).
5. Saute the pork in sesame oil, and season with yakiniku sauce, salt, and pepper.
6. Add the rice and the seasoning ingredients into the rice cooker, add water up to the two cup marker, and lightly stir.
7. Place the pork on top, and switch on the rice maker.
8. Cook via the normal or mixed rice mode, and it is done.
9. It will cook a bit hard.
10. Please feel free to increase the amount of water.
11. Arrange onto plates, top with green onion, and it is done.
12. It is also nice to top it off with Korean seaweed, a fried egg, or a soft-boiled egg.
13. I recommend using kimchi that is well-marinated and has a rich flavor.
14. I think Korean-produced kimchi is the best.
15. Bit of wisdom on the effects of using ketchup as a secret ingredient: The acidic glutamine gives it an elegant flavor.
16. You can also look forward to the benefits of antioxidants thanks to the lycopene.

white rice, cabbage, belly, yakiniku, salt, sesame oil, sake, ketchup, soy sauce

Taken from cookpad.com/us/recipes/149329-pork-kimchi-cooked-rice-for-parties (may not work)