Kimchi Fried Rice
User Reviews
5
Kimchi Fried Rice
Description
Begin by marinating diced pork belly in a mixture of Korean chili paste (gochujang), soy sauce, sesame oil, minced ginger, and garlic. After marinating 30 minutes, the pork is sautéed until browned and cooked through. Beaten eggs are briefly scrambled in the same pan, then combined with the cooked pork. In the pan, additional sesame oil is added before sautéing chopped kimchi with its juices and soy sauce until it starts to caramelize, intensifying its flavor.
Steamed short-grain rice is then mixed in, coating each grain with the flavorful kimchi and pork mixture. The rice is cooked until starting to char slightly, developing crisp edges typical of fried rice. Toasted sesame seeds and optional furikake seasoning enhance the dish’s flavor profile. A fried egg can be added on top for extra richness.
This kimchi fried rice balances the tangy fermented taste of kimchi with savory pork and egg, while the cooking method gives a pleasing textural contrast between soft rice and crisped bits. Using day-old leftover rice helps the grains separate and prevents mushiness. Adjusting heat with gochugaru chili powder or sriracha allows customization of spice level.
Ingredients
marinated pork belly
- 1 tbsp gochujang (Korean Chili Paste)
- 1 tbsp soy sauce (low sodium)
- 1 tsp sesame oil
- 1 tsp ginger minced
- 1 garlic clove
- 8 oz pork belly diced
Kimchi Fried Rice
- 1 1/2 tablespoon vegetable oil divided
- 1 tablespoon sesame oil
- 2 egg lightly beaten
- 1 1/2 cups kimchi plus juices, chopped
- 2 tablespoons soy sauce low sodium
- 3 green onions thinly sliced and divided
- 2½ cups short-grain rice steamed
- 2 teaspoon sesame seeds toasted
- 1 teaspoon furikake optional
Optional Fried Egg
- 1 tablespoon vegetable oil
- 1 egg large
Instructions
Spicy Pork
- Place all pork marinade ingredients into a mixing bowl. Whisk marinade ingredients together and add pork.
- Mix together until all pork pieces are fully and evenly coated. Set aside and allow pork to marinate for 30 minutes.
- Pour 1 tablespoon vegetable oil into a wok or large skillet over high heat. Add pork and sauté for 4 to 5 minutes or until browned and just cooked through.
- Remove from skillet and set aside.
Fried Rice
- Clean pan out, then pour remaining vegetable oil into skillet followed by beaten eggs. As eggs cook, gently but quickly stir and break apart into large pieces.
- Remove from heat and add to cooked pork belly.
- Pour sesame oil into skillet. Add kimchi and soy sauce and saute until kimchi begins to caramelize, 3 to 4 minutes.
- Add rice and stir together until rice is well coated. Add pork belly and eggs back to the skillet and toss together until evenly distributed through rice mixture.
- Continue to cook until rice begins to char around edges, about 4 to 5 minutes, making sure not to stir the rice so you get crispy bits on the bottom.
- Stir in 2 green onions and sesame seeds and remove from heat.
Optional Fried Egg
- Place a nonstick skillet over medium-high heat. Once skillet is hot add oil and swirl to coat.
- Crack egg into a small bowl or ramekin and pour into skillet. Fry egg for about 3 minutes or until the white has set with crisp edges and yolk is still runny. Season with salt and pepper and slide over fried rice.
- Top with remaining green onion and furikake (if using), and serve.
Notes
- If fresh aged kimchi is unavailable, ferment kimchi by leaving the jar at room temperature for 1-2 days with a loosely fitted lid to accelerate the process.
- Adding gochugaru chili powder increases spiciness without adding moisture, unlike more kimchi juice.
- Use day-old rice for better texture, as it firms up and separates easily during frying.
- Boneless pork shoulder can substitute pork belly for similar flavor and texture without the cured notes of bacon.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 561 kcal
% Daily Value*
| Calories | 561kcal | 28% |
| Carbohydrates | 31g | 10% |
| Protein | 14g | 28% |
| Fat | 42g | 65% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 1g | 50% |
| Cholesterol | 164mg | 55% |
| Sodium | 823mg | 34% |
| Potassium | 263mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 282IU | 6% |
| Vitamin C | 3mg | 3% |
| Calcium | 52mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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