Kimchi Fried Rice with Pork Belly
85% автентично · Korean
A richer, more indulgent version of kimchi fried rice, featuring savory pan-fried pork belly for added depth of flavor and texture.
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Съставки
- Pork Belly4 oz, thinly sliced
- Aged Kimchi1 cup, chopped
- Cooked Rice2 cups, preferably day-old
- Kimchi Juice2 tablespoons
- Gochujang1 tablespoon
- Soy Sauce1 teaspoon
- Sesame Oil1 teaspoon
- Garlic1 clove, minced
- Onion1/4 cup, chopped
- Vegetable Oil1 tablespoon
- Egg1 per serving
- Green Onionsfor garnish
- Toasted Sesame Seedsfor garnish
- Saltto taste
- Black Pepperto taste
- Wateras needed
Стъпки
- 1
In a skillet, cook the sliced pork belly over medium heat until browned and crispy. Remove pork belly and set aside, leaving the rendered fat in the skillet.
- 2
Add chopped onion and minced garlic to the skillet with pork fat. Sauté until fragrant.
- 3
Add chopped kimchi and cook for 5-7 minutes until softened.
- 4
Stir in gochujang, soy sauce, and kimchi juice. Cook for another minute until the sauce thickens.
- 5
Add the cooked rice and the cooked pork belly to the skillet. Stir-fry, mixing well, until the rice is heated through and evenly coated.
- 6
Drizzle with sesame oil and season with salt and black pepper to taste. Stir well.
- 7
While the rice is finishing, fry eggs sunny-side-up.
- 8
Serve the kimchi fried rice hot, topped with a fried egg, and garnished with chopped green onions and toasted sesame seeds.
