Easy Korean Pork Belly Breakfast Bowl

Make the Sauce:

1. In a bowl, whisk together gochujang, soy sauce, sesame oil, and rice vinegar. Add just enough mirin to make it smooth and pourable—the mirin brings a subtle sweetness and glossy finish. Set aside some sauce for the hero shot.

Cook the Scramble:

1. Heat a nonstick skillet over medium-high.
2. Sauté pork belly until edges are crisp, 2–3 min.
3. Push pork to the side, drop butter in the empty space, then pour in eggs. Let set for 15–20 sec, then gently scramble, folding pork belly into eggs just as they finish.
4. Remove from heat when eggs are soft and glossy.

Build the Bowl:

1. Fluff rice into each bowl.
2. Drizzle a generous amount of the mirin-sweetened gochujang sauce right onto the rice.
3. Heap on the pork belly scramble.
4. Sprinkle smoked Maldon salt flakes for pop and crunch.
5. Add a shake of furikake for umami and color.
6. Scatter sliced scallions for freshness.
7. Finish with an extra swirl of sauce