Pork and Kimchi Bokkeumbap
Ingredients
- 400 gWhite rice (cooked and cold)
- 150 gSmoked cured pork belly (diced)
- 200 gkimchi (chopped)
- 4 pcEgg (sunny-side up)
- 1 pcOnion (diced)
- 2 pcGarlic (minced)
- 2 pcScallion or chives (sliced)
- 1 tbspgochujang
- 1 tbspKorean soy sauce
- 1 tbspSesame oil
- 1 tspWhite sugar
- 2 tbspSunflower oil
Method
A fried rice where the tang of fermented kimchi meets the crispy fat of pork belly. Each grain of rice is coated in a deep, glossy red sauce, topped with a sunny-side-up egg with a runny yolk that coats everything.
- 1
Cut the pork belly into small 1 cm cubes. Coarsely chop the kimchi. Thinly slice the onion and scallions. Finely mince the garlic cloves.
- 2
In a wok or large skillet over high heat with sunflower oil, sear the pork cubes. The fat should render and the meat should become golden and crispy.
- 3
Add the onion and garlic. When the onion becomes translucent, toss the kimchi into the pan. Sauté for 2 minutes until the kimchi softens and the juices start to caramelize.
- 4
Incorporate the cold white rice. Break it up with a spatula to separate the grains. Pour in the soy sauce, gochujang, and sugar. Mix vigorously until the rice is uniformly colored and heated through.
- 5
Off the heat, add the sesame oil and scallions. In a separate pan, cook the sunny-side-up eggs. Place one egg on each bowl of rice. The yolk must remain liquid to mix with the rice when eating.
Frequently asked questions
How do you get this dish right?
- The rice must be cold, ideally from the day before, so the grains stay distinct and don't turn into mush.
- Press the rice into the bottom of the pan without stirring for 2 minutes at the end of cooking to get a delicious crispy crust.
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.
