Korean BBQ Pork Belly Hash
Leftover Korean BBQ pork belly transformed into the ultimate breakfast hash with gochugaru-dusted potatoes, caramelized kimchi, and that perfect golden egg on top. This is how you turn yesterdayโs dinner into todayโs most craveable breakfast legend using pro smokehouse techniques thatโll make your kitchen smell like heaven.
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Ingredients
Instructions
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Toss diced potatoes with a drizzle of neutral oil and Gochugaru until every piece is coated in vibrant red
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Heat a large cast iron skillet over medium-high. Add enough oil to fully coat the bottom
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Spread potatoes in a single, uncrowded layer. Listen for a loud sizzle! Patience is key: Donโt touch for 5 minutes. Let that crust form
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Once golden, toss and continue cooking until all sides are crispy (about 15-20 min total). Stirring every 5 minutes
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Add remaining 1 tbsp oil to the empty side of the skillet
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Add diced pork belly. Sear for 2-3 minutes, letting the fat render and edges caramelize
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Stir together with potatoes once pork is glistening and aromatic
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Add diced onion to the pan. Sautรฉ 2 minutes until just softened
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Stir in minced garlic, cook 1 minute more until fragrant
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Add gochujang paste, chopped kimchi, and kimchi brine
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Toss everything together, scraping up any crispy bits from the bottom
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Cook 1-2 minutes until everything is glossy and slightly sticky
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Drizzle with a little sesame oil for extra aroma (optional)
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In a separate nonstick pan, fry 4 eggs sunny-side up (or to your liking). Season lightly with salt
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Spoon hash onto plates or serve family-style in the skillet
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Top each portion with a fried egg
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Garnish with sliced scallions and toasted sesame seed
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Serve immediately for max crunch and flavor!
