Kimchi Bokkeumbap (Pork Belly Kimchi Fried Rice)
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Unrated
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Prep Time
5 mins
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Cook Time
10 mins
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Servings
2 people
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Course
Main Course
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Cuisine
Korean
Kimchi Bokkeumbap (Pork Belly Kimchi Fried Rice)
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Preparing this Kimchi Bokkeumbap (치볶음밥) with pork belly is a breeze. The zesty, tangy kimchi enhances the savory richness of the pork belly beautifully.
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Ingredients
- 3 cup white rice short-grain rice prefered, one-day-old, steamed
- 1 cup baechu kimchi cut into thumb-sized pieces, with its juice
- 1 cup pork belly (cut into strips)
- ½ bulb onion (diced)
- 1 tbsp garlic minced
- 2 scallion (finely chopped)
- 2 tbsp oyster sauce (to your taste)
- ½ tbsp soy sauce (or fish sauce) (to your taste)
- 1 tsp sesame oil
- ½ tbsp neutral cooking oil generic cooking oil
- 2 egg optional
- sesame seeds optional, toasted
- Roasted seaweed (cut into strips) (optional)
Instructions
- Heat some cooking oil in a frying pan or wok over medium-low heat. Add the pork belly and cook until the fat renders.
- Once the pork belly turns slightly golden, add the onion and garlic. Sauté until fragrant, then stir in the kimchi and cook for about 30 seconds.
- Incorporate the rice and kimchi juice, and stir-fry over medium-high heat.
- Season the mixture with oyster sauce, soy sauce, and sesame oil. Add the scallion and mix thoroughly.
- Serve the fried rice on a plate, garnished with sesame seeds, sunny-up fried eggs, and seaweed strips (optional). Enjoy!
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