Cơm Rang Kim Chi with Crispy Pork Belly
85% chuẩn vị · Korean
A richer, more decadent version of Cơm Rang Kim Chi, featuring the irresistible crunch and savory depth of pan-fried crispy pork belly alongside the spicy kimchi rice.
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Nguyên liệu
- Cooked rice (preferably day-old)3 cups
- Pork belly6 oz, cut into 1/2-inch cubes
- Kimchi1 cup, chopped
- Kimchi juice2 tablespoons
- Gochujang (Korean chili paste)1 tablespoon
- Soy sauce1 tablespoon
- Sesame oil1 tablespoon
- Garlic2 cloves, minced
- Onion1/4 cup, diced
- Vegetable oil1 tablespoon (plus more if needed)
- Eggs3
- Cilantrofor garnish
- Black sesame seedsfor garnish
- Saltto taste
- Black pepperto taste
Các bước
- 1
In a cold skillet, add the cubed pork belly. Cook over medium heat, rendering the fat, until the pork belly is golden brown and crispy. Remove the crispy pork belly with a slotted spoon, leaving about 1 tablespoon of rendered fat in the skillet. Set pork belly aside.
- 2
Add vegetable oil to the skillet if needed. Add diced onion and minced garlic, sauté until fragrant (about 1 minute).
- 3
Add chopped kimchi and cook for 3-4 minutes until softened.
- 4
Stir in gochujang and soy sauce. Cook for 1 minute.
- 5
Add the cooked rice and kimchi juice. Stir-fry until well combined and heated through (about 5-7 minutes).
- 6
Add the crispy pork belly back into the rice and mix gently.
- 7
Stir in sesame oil. Season with salt and black pepper to taste.
- 8
While the rice is finishing, fry the eggs sunny-side up.
- 9
Serve the kimchi fried rice topped with a fried egg, garnished with cilantro and black sesame seeds.
