kimchi bokkeumbap
Ingredients
| 227 g | pork belly, thinly sliced into bite-sized pieces | |
| 372 g | cooked Japanese short-grain or medium-grain rice (preferably day-old) | |
| 150 g | kimchi, chopped, plus 2-3 tablespoons kimchi juice | |
| 1 tbsp | 15 ml | toasted sesame oil |
| 2 | Optional: fried eggs (one per serving), green onions, finely chopped (for garnish) |
Instructions
- Heat a large skillet or wok over medium heat. Add the pork belly and cook until it renders its fat and becomes crispy and golden, about 5–7 minutes.
- Stir in the chopped kimchi and kimchi juice and cook for 2–3 minutes, allowing the flavors to meld and the kimchi to release its juices.
- Add the cooked rice to the pan, breaking up any clumps with your spatula. Toss everything together until the rice is evenly coated with the kimchi juices and pork belly fat. Add a splash of additional kimchi juice for extra flavor, if desired.
- Drizzle the sesame oil over the fried rice and toss well. Let the rice sit undisturbed for 1–2 minutes to develop a slight crust for added texture, if you like.
- Optional toppings: Fry an egg to your preferred doneness (runny yolk is recommended!) and place it on top of each serving. Sprinkle with chopped green onions for freshness, and serve immediately.