Kimchi Fried Rice (Kimchi-bokkeumbap)
fromkoreanfoodhub.comkoreanfoodhub.com/recipes/kimchi-fried-rice
The ultimate Korean leftover meal — day-old rice stir-fried with aged kimchi, pork, and gochujang until smoky and caramelized. Topped with a fried egg and sesame oil.
Ingredients
Instructions
Heat vegetable oil in a large skillet or wok over high heat. Add diced pork belly and cook until crispy and the fat renders, about 3-4 minutes.
Add chopped kimchi to the pan with the pork. Stir-fry for 2-3 minutes until the kimchi caramelizes on the edges and turns a deeper red.
Add cold rice to the pan, breaking up any clumps. Stir-fry vigorously for 2-3 minutes, pressing the rice against the hot pan.
Add gochujang, soy sauce, sugar, and kimchi brine. Stir-fry for another 2 minutes until everything is evenly mixed and the rice has a slight char.
Drizzle sesame oil over the top and toss once more. Add green onions.
Divide into bowls. Top each with a fried egg (runny yolk preferred). Sprinkle with sesame seeds and serve with roasted seaweed.
Nutrition
- Calories
- 420 calories
- Protein Content
- 18g
- Fat Content
- 16g
- Carbohydrate Content
- 52g
