Korean Tuna Kimchi Rice Cake & Dae Bae Ssamjang Pork Belly Recipe

Updated at: 08/05/2025

Indulge in the ultimate Korean comfort food experience with our "Korean Comfort Food Duo" recipe! This tantalizing combination features two beloved dishes: spicy, chewy Korean Tuna Kimchi Rice Cakes and succulent, flavorful Dae Bae Ssamjang Pork Belly. Imagine the explosion of tastes – the savory richness of the pork belly perfectly complementing the fiery kick of the kimchi rice cakes. This dynamic duo is perfect for a satisfying weeknight meal or a fun weekend gathering with friends and family. Both dishes are surprisingly easy to make, offering a delicious escape from the ordinary.

This recipe guide will take you on a culinary journey, showcasing the authentic flavors of Korea in your own kitchen. We'll walk you through each step, ensuring you create a memorable dining experience. From the preparation of the vibrant kimchi rice cake sauce to the slow-cooking perfection of the pork belly, get ready to master these two iconic dishes. Prepare to be amazed by how simple it is to bring the comforting warmth of Korean cuisine to your table.

Tools Needed

  • Pan
  • Microwave or Steamer
  • Bowl

Ingredients

  • Seasoning
  • Eggs: 1
  • Onion: 1
  • Kimchi: 1 cup
  • Gochujang: 1/2 spoon
  • Sugar: 1/2 spoon
  • Tuna (in oil): 1 can
  • Water: 1/2 cup
  • Red pepper powder
  • Sesame oil
  • White rice
  • Pork belly: 200g
  • Lamb shoulder
  • Ssmajang: 1 spoon
  • Tonkatsu sauce: 1 spoon
  • Noodles: 1/2 spoon
  • Perilla leaves: 3-4
  • Cheongyang peppers
  • Egg yolk
  • Sesame seeds
  • Eggplant: 1
  • Starch powder
  • Sesame powder (or pancake/frying powder)
  • Flour
  • Soy sauce: 1 spoon
  • Oyster sauce: 1 spoon
  • Green onions
  • Pimento peppers

Step-by-Step Instructions

Step 1. Prepare the Tuna Kimchi Rice Cake

  • Generously spread seasoning on the pan, crack an egg on top, pour seasoning on the bottom, and fry like an egg for a crispy half-boiled egg.
  • Set aside the fried egg. Roughly chop an onion and add it with kimchi (1 cup), 1/2 spoon gochujang, and 1/2 spoon sugar (omit sugar if using sweet kimchi). Stir-fry evenly in cooking oil.
  • Add canned tuna (with its oil) and 1/2 cup of water. Simmer until moisture evaporates. Add more red pepper powder for darker color.
  • Once thickened, add sesame oil. Serve over rice, topped with the fried egg.
Generously spread seasoning on the pan, crack an egg on top, pour seasoning on the bottom, and fry like an egg for a crispy half-boiled egg.Set aside the fried egg. Roughly chop an onion and add it with kimchi (1 cup), 1/2 spoon gochujang, and 1/2 spoon sugar (omit sugar if using sweet kimchi). Stir-fry evenly in cooking oil.Add canned tuna (with its oil) and 1/2 cup of water. Simmer until moisture evaporates. Add more red pepper powder for darker color.Once thickened, add sesame oil. Serve over rice, topped with the fried egg.
Prepare the Tuna Kimchi Rice Cake

Step 2. Cook the Dae Bae Ssamjang Pork Belly

  • For the pork belly, cook 200g pork belly and sliced lamb shoulder together, stir-frying until cooked through.
  • Add 1 spoon ssamjang, 1 spoon tonkatsu sauce, 1/2 spoon sugar, 1/2 spoon noodles and stir-fry in the pork belly fat. Add 1 cup water to moisten.
  • Serve on a hot rock, topped with thinly sliced perilla leaves, Cheongyang peppers, and egg yolk.
For the pork belly, cook 200g pork belly and sliced lamb shoulder together, stir-frying until cooked through.Add 1 spoon ssamjang, 1 spoon tonkatsu sauce, 1/2 spoon sugar, 1/2 spoon noodles and stir-fry in the pork belly fat. Add 1 cup water to moisten. Serve on a hot rock, topped with thinly sliced perilla leaves, Cheongyang peppers, and egg yolk.
Cook the Dae Bae Ssamjang Pork Belly

Step 3. Prepare the Fried Eggplant Side Dish

  • For the eggplant, microwave or steam a large eggplant for 3 minutes with a little water until soft.
  • Cut the eggplant in half, spread it out and sprinkle with starch powder. Fry in hot oil until crispy on both sides.
  • Add roughly chopped onion to the pan and fry with the eggplant until onions are browned. Add 1 spoon soy sauce, 1 spoon oyster sauce, and 1 spoon sugar; stir-fry.
  • Serve the fried eggplant over hot rice, topped with the seasoned onions, green onions, and pimento peppers.
For the eggplant, microwave or steam a large eggplant for 3 minutes with a little water until soft.Cut the eggplant in half, spread it out and sprinkle with starch powder. Fry in hot oil until crispy on both sides.Add roughly chopped onion to the pan and fry with the eggplant until onions are browned. Add 1 spoon soy sauce, 1 spoon oyster sauce, and 1 spoon sugar; stir-fry.Serve the fried eggplant over hot rice, topped with the seasoned onions, green onions, and pimento peppers.
Prepare the Fried Eggplant Side Dish

Read more: Perfect Korean BBQ Pork: Yangnyeom Teji Galbi Recipe

Tips

  • Omit sugar if using sweet kimchi.
  • Use lamb tea instead of onions if needed.
  • If you don’t have sesame powder, use pancake mix or frying powder.

Nutrition

  • N/A

FAQs

1. Can I substitute the tuna in the Kimchi Rice Cakes?

Yes! You can substitute the tuna with other proteins like cooked chicken, pork, or even tofu for a vegetarian option. Adjust the seasoning accordingly.

2. How far in advance can I prepare the Dae Bae Ssamjang sauce?

The Dae Bae Ssamjang sauce is best made fresh, but you can prepare it up to 2 days in advance and store it in an airtight container in the refrigerator. The flavors will deepen slightly over time.


This Korean Comfort Food Duo offers a delightful balance of spicy, savory, and satisfying flavors. From the fiery kimchi rice cakes to the rich pork belly, this recipe is sure to become a new family favorite. Enjoy the delicious results of your culinary adventure!