Ultimate Flavor! Simple Pork and Kimchi Fried Rice Recipe
Delicious Pork and Kimchi Fried Rice at Home
A beloved dish by everyone, young and old! Introducing a golden recipe for pork and kimchi fried rice that’s simple yet bursting with rich flavor. The warm, freshly cooked rice combined with crunchy kimchi and tender pork creates a satisfying meal, perfect as a main dish or a special treat. Let’s get started right away!
Main Ingredients- 1 cup well-fermented aged kimchi (approx. 200g)
- 1 serving of warm rice (approx. 200g)
- 60g ground pork (choose pork shoulder or loin according to preference)
- 1/3 stalk of green onion (mainly the white part)
- 0.5 Tbsp minced garlic
- 1 egg (optional, according to preference)
- Cooking oil, as needed
Seasoning & Condiments- 1 Tbsp cooking wine (e.g., Mirin)
- 0.5 Tbsp sugar (to balance the sourness of kimchi)
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp perilla oil
- Pinch of black pepper
- Sesame seeds, for garnish
- 1 Tbsp cooking wine (e.g., Mirin)
- 0.5 Tbsp sugar (to balance the sourness of kimchi)
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp perilla oil
- Pinch of black pepper
- Sesame seeds, for garnish
Cooking Instructions
Step 1
First, prepare the ground pork and aged kimchi. Gently pat the ground pork dry with paper towels to remove excess moisture. Squeeze out the juice from the aged kimchi and chop it into bite-sized pieces (about 1-2 cm). If your kimchi is too sour, you can slightly increase the sugar or add a splash of water while stir-frying to adjust the sourness.
Step 2
Finely chop the green onion, focusing on the white part for enhanced aroma, and chop the kimchi similarly into bite-sized pieces. Preparing the ingredients in advance will make the cooking process smoother.
Step 3
Heat about 1-2 Tbsp of cooking oil in a pan over medium heat. Add the ground pork and stir-fry, breaking up any clumps with chopsticks or a spatula. Once the pork is no longer pink, add the chopped green onion and minced garlic, and stir-fry until fragrant. Then, add 1 Tbsp of cooking wine to eliminate any pork odor and continue stir-frying.
Step 4
When the pork is sufficiently cooked, add the chopped aged kimchi and stir-fry together. It’s important to mix well to prevent the kimchi from sticking to the pan. Once the kimchi is softened and tender, add 0.5 Tbsp of sugar to gently balance its tartness. Adjust the sugar amount based on how fermented your kimchi is.
Step 5
Now, add 1 Tbsp of gochujang and stir-fry until the kimchi and pork are well combined with the seasoning. Stir-frying for another 1-2 minutes after adding the gochujang will deepen the flavor and make it even more delicious.
Step 6
Once the kimchi and seasoning are well stir-fried, add 1 serving of warm rice. Gently mix the rice with a spatula, being careful not to mash the grains. The key to perfect fried rice is ensuring each grain of rice is evenly coated with the seasoning. Stir-frying over medium-low heat will help prevent the rice from sticking to the pan.
Step 7
When the rice and seasoning are perfectly combined, just before turning off the heat, drizzle in 1 Tbsp of perilla oil and sprinkle with sesame seeds for garnish. The nutty aroma of the perilla oil will elevate the overall flavor of the fried rice. If you like, you can top it with a sunny-side-up or over-easy egg for an even more satisfying and delicious meal. Enjoy your cooking!
