Kimchi Fried Rice
Ingredients
- 800 gWhite rice (cooked and chilled overnight)
- 300 gkimchi (chopped with juice)
- 200 gPork belly (small diced)
- 2 tbspgochujang
- 2 tbspsoy sauce
- 2 tbspSesame oil
- 4 pcGarlic (minced)
- 4 pcSpring onion, sauté/poêlé sans matière grasse (sliced)
- 4 pcEgg (for serving)
- 2 tspWhite sugar
- 2 pinchSesame seed (for garnish)
- 2 pcnori seaweed (in thin strips)
Method
The rice glitters with spicy oil, each grain separate and coated in a deep red sauce. The scent of caramelized fermented kimchi hits the nose immediately, while the pork belly provides a rich, melting texture.
- 1
Cut the pork belly into small 1 cm pieces. Finely chop the kimchi. Mince the garlic and slice the spring onions on a bias, separating the white and green parts.
- 2
Heat a wok or large pan over high heat. Toss in the pork without adding fat. Let it brown until the fat renders and the meat becomes crispy on the surface.
- 3
Add the white parts of the onions and garlic. Stir for 30 seconds. Pour in the kimchi and its juice. Let it reduce until there is no liquid left in the pan and the smell turns sweet and sour.
- 4
Incorporate the cold rice. Break up any clumps with a spatula to separate the grains. Add gochujang, soy sauce, and sugar. Mix vigorously until the rice is uniformly red.
- 5
Turn off the heat. Pour in the sesame oil and mix one last time. Fry the eggs separately: the whites should be set and crispy on the edges, the yolk still runny.
Frequently asked questions
How do you get this dish right?
- Never use freshly cooked rice; it's too moist and will turn mushy. Day-old rice is dry and perfect for frying.
- Leave the rice undisturbed for 1 minute at the bottom of the wok at the end of cooking to create a crispy crust called 'nurungji'.
How long does this dish keep?
Keeps for 2 days in the refrigerator in an airtight container. Reheat in a pan with a splash of water.
