Kimchi Fried Rice
- Cook
- 10 min
2 cups (450 g) cooked white rice
3 eggs, beaten
¼ lb pork belly, cut into ¼” pieces
1 teaspoon kosher salt
⅔ cup napa cabbage kimchi, coarsely chopped
2 tablespoons gochujang sauce (Korean red chili paste)
2 tablespoons sesame oil, divided
3 scallions, finely chopped
1 teaspoon soy sauce
Season pork belly with salt. Preheat the pot over medium heat for about 2 minutes. Add 1 tablespoon of sesame oil and spread it evenly. Once the oil starts to smoke, add the pork and sear. Once browned, add kimchi and gochujang. Stir-fry for 5 minutes or until well combined and thoroughly cooked. Turn off the heat and remove the ingredients from the pot; set aside.
Quickly wipe the pot, turn the heat back on to medium, and add 1 tablespoon of sesame oil. Once heated, pour in eggs, stirring continuously with a spatula. When the eggs are half-cooked, add the rice.
Stir-fry the rice for about 3 minutes, breaking it up until light and fluffy. Once the rice starts to separate, add the pork and kimchi mixture back into the pot and mix well. Add scallions and soy sauce. Turn off the heat, mix thoroughly, and serve.
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