Korean Pork Belly Kimchi Fried Rice
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.
Adjust Servings
Instructions
- 1
Finely chop kimchi and onion, and cut pork belly into 1 cm pieces.
- 2
Cook pork belly in a hot pan until lightly browned and rendered.
- 3
Add onion and green onion, then stir-fry kimchi for 2 minutes to reduce moisture.
- 4
Mix in gochujang and soy sauce, add rice, and stir-fry over high heat.
- 5
Drizzle sesame oil at the end and toss briefly.
- 6
Fry eggs separately and place on top before serving.
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