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Korean BBQ Pork Belly Hash

Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Difficulty: Beginner
Best Season: Fall, Winter
Description

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 yesterday’s dinner into today’s most craveable breakfast legend using pro smokehouse techniques that’ll make your kitchen smell like heaven.

Ingredients
  • 2 lb Potatoes (Russet/Yukon Gold)
  • Neutral oil Ca, as needed
  • 1 Tbsp Gochugaru (Korean chili flakes)
  • 1.5 lb BBQ Korean pork belly (diced, 1/2 - inch cubes)
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 1 cup Kimchi, chopped 1/2"
  • 2 tbsp Kimchi brine
  • 1 Tbsp Gochujang (Korean chili paste)
  • 1 tsp toasted sesame oil + drizzle for garnish
  • 4 Eggs (one per serving)
  • 2 Scallions thinly sliced, green only
  • 1 Tbsp Sesame seeds for garnish
Instructions
  1. 1
    Toss diced potatoes with a drizzle of neutral oil and Gochugaru until every piece is coated in vibrant red
  2. 2
    Heat a large cast iron skillet over medium-high. Add enough oil to fully coat the bottom
  3. 3
    Spread potatoes in a single, uncrowded layer. Listen for a loud sizzle! Patience is key: Don’t touch for 5 minutes. Let that crust form
  4. 4
    Once golden, toss and continue cooking until all sides are crispy (about 15-20 min total). Stirring every 5 minutes
  5. 5
    Add remaining 1 tbsp oil to the empty side of the skillet
  6. 6
    Add diced pork belly. Sear for 2-3 minutes, letting the fat render and edges caramelize
  7. 7
    Stir together with potatoes once pork is glistening and aromatic
  8. 8
    Add diced onion to the pan. Sauté 2 minutes until just softened
  9. 9
    Stir in minced garlic, cook 1 minute more until fragrant
  10. 10
    Add gochujang paste, chopped kimchi, and kimchi brine
  11. 11
    Toss everything together, scraping up any crispy bits from the bottom
  12. 12
    Cook 1-2 minutes until everything is glossy and slightly sticky
  13. 13
    Drizzle with a little sesame oil for extra aroma (optional)
  14. 14
    In a separate nonstick pan, fry 4 eggs sunny-side up (or to your liking). Season lightly with salt
  15. 15
    Spoon hash onto plates or serve family-style in the skillet
  16. 16
    Top each portion with a fried egg
  17. 17

    Garnish with sliced scallions and toasted sesame seed

  18. 18

    Serve immediately for max crunch and flavor!

Read it online: https://brinnerbites.com/recipe/korean-bbq-pork-belly-hash/