Korean Pork Belly Kimchi Fried Rice
Quick answer
Pork belly is diced small and rendered in a hot pan until golden, producing enough fat to cook the entire dish without additional oil.
What makes this special
- Kimchi samgyeop bokkeumbap harnesses rendered pork belly fat to stir-fry aged kimchi into rich rice.
- Pork belly rendered first so its own fat replaces added oil throughout
- Sour kimchi stir-fried in pork fat rounds the acidity with richness
Key ingredients
Core cooking flow
- 1 If the 180 g aged kimchi is very juicy, squeeze it lightly, then chop it small.
- 2 Heat a wide pan over medium heat and add the pork belly without extra oil.
- 3 Add the onion and green onion to the rendered pork fat and stir-fry for abou...
Pork belly is diced small and rendered in a hot pan until golden, producing enough fat to cook the entire dish without additional oil. Aged kimchi and onion go into that rendered fat, where the kimchi's sharp tang softens into the pork's richness. Gochujang and soy sauce season the rice as it joins the pan, and aggressive high-heat stir-frying keeps each grain distinct rather than clumpy. Day-old cold rice works best because its lower moisture content yields a drier, crispier result, and a fried egg on top provides a creamy counterpoint when the yolk breaks.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
If the 180 g aged kimchi is very juicy, squeeze it lightly, then chop it small.
Dice the 80 g onion, slice the 40 g green onion, and cut the 160 g pork belly into pieces about 1 cm wide.
- 2Control
Heat a wide pan over medium heat and add the pork belly without extra oil.
Stir-fry for 4 to 5 minutes, turning often, until the edges are golden and enough fat has rendered to coat the pan.
- 3Control
Add the onion and green onion to the rendered pork fat and stir-fry for about 1 minute, just until fragrant.
Add the kimchi and cook over medium-high heat for 2 to 3 minutes to drive off excess moisture.
- 4Season
Push the mixture aside, add 1 tablespoon gochujang and 1 tablespoon soy sauce to the hot pan surface, and fry for about 20 seconds.
When the seasoning smells deeper, add 2 cups cold rice and break it up with a spatula.
- 5Season
Raise the heat to high, spread the rice against the pan, then flip and stir for about 3 minutes.
If clumps remain, press them through the kimchi and pork fat so every grain is seasoned without turning mushy.
- 6Finish
When the rice looks dry and separate, drizzle in 1 teaspoon sesame oil just before turning off the heat and toss briefly.
Fry 2 eggs separately, place them on top, and serve while the yolks are still soft.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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