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Kimchi Bokkeumbap (Pork Belly Kimchi Fried Rice)

Preparing this Kimchi Bokkeumbap (치볶음밥) with pork belly is a breeze. The zesty, tangy kimchi enhances the savory richness of the pork belly beautifully.

Prep Time
5 mins
Cook Time
5 mins
Servings: 2 people
Course: Main Course
Cuisine: Korean

Ingredients

  • 3 cup one-day-old steamed white rice (short-grain rice prefered)
  • 1 cup Baechu kimchi with its juice (cut into thumb-sized pieces)
  • 1 cup pork belly (cut into strips)
  • ½ bulb onion (diced)
  • 1 tbsp minced garlic 
  • 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 cooking oil
  • 2 frieg eggs (optional)
  • toasted sesame seeds (optional)
  • Roasted seaweed (cut into strips) (optional)

Instructions

    Cup of Yum
  1. Heat some cooking oil in a frying pan or wok over medium-low heat. Add the pork belly and cook until the fat renders.
  2. 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.
  3. Incorporate the rice and kimchi juice, and stir-fry over medium-high heat.
  4. Season the mixture with oyster sauce, soy sauce, and sesame oil. Add the scallion and mix thoroughly.
  5. Serve the fried rice on a plate, garnished with sesame seeds, sunny-up fried eggs, and seaweed strips (optional). Enjoy!