Butter Pork Belly Kimchi Fried Rice
Easy and Flavorful Butter Pork Belly Kimchi Fried Rice Recipe
When you’re not feeling particularly hungry or don’t have many side dishes, whip up this simple and satisfying meal in no time. This kimchi fried rice, featuring the richness of butter and the savory flavor of thinly sliced pork belly, is a consistently delicious choice.
Main Ingredients
- Pork belly, thinly sliced (Samgyeopsal-gui style) 150g
- Well-fermented kimchi, chopped 1 bowl (approx. 150g)
- Cooked rice (preferably day-old) 1 bowl (approx. 200g)
- Egg 1
- Butter 1 Tbsp
Seasoning & Others
- Gochujang (Korean chili paste) 1/2 Tbsp (optional)
- Black pepper, a pinch
- Seaweed flakes (Gim-garu) for garnish
- Gochujang (Korean chili paste) 1/2 Tbsp (optional)
- Black pepper, a pinch
- Seaweed flakes (Gim-garu) for garnish
Cooking Instructions
Step 1
Begin by preparing all your ingredients. Thaw the thinly sliced pork belly if frozen, and chop it into bite-sized pieces. Finely chop the kimchi as well. Have your cooked rice, egg, and seaweed flakes ready.
Step 2
Melt 1 tablespoon of butter in a heated pan over medium-high heat. Add the thinly sliced pork belly and stir-fry until it’s golden brown and slightly crispy. Sprinkle a pinch of black pepper over the pork as it cooks to help eliminate any gamey odors and enhance the flavor.
Step 3
Once the pork belly is cooked through, add the chopped kimchi to the pan. Stir-fry the kimchi until it becomes translucent and tender, about 3-5 minutes. Then, add the bowl of cooked rice (cold rice works best for fried rice) and break up any clumps, mixing it evenly with the pork and kimchi.
Step 4
At this stage, you can add 1/2 tablespoon of gochujang if you prefer a spicier and deeper flavor. Stir well to incorporate it into the rice mixture. If you’re not a fan of spicy food or want a milder taste, feel free to omit the gochujang.
Step 5
This step is crucial for achieving the best flavor and texture. Avoid high heat, as it can burn the rice. Reduce the heat to low and continue to stir-fry thoroughly, allowing the flavors to meld together. Cooking slowly over low heat ensures that each grain of rice is coated evenly with the delicious mixture.
Step 6
While the kimchi fried rice is cooking, prepare a sunny-side-up or over-easy egg in a separate pan with a little oil, according to your preference. A perfectly cooked egg adds a wonderful creamy richness when the yolk is broken and mixed into the fried rice.
Step 7
Serve the flavorful kimchi fried rice in a bowl. Top it with the freshly fried egg and a generous sprinkle of seaweed flakes for added texture and umami. The combination of buttery kimchi, savory pork belly, rich egg, and crispy seaweed makes this simple dish incredibly satisfying and twice as delicious!
