Pork and Kimchi Bokkeumbap

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.

• Prep time: 15 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 675
• Protein: 21 g
• Carbs: 86 g
• Fat: 27 g

Ingredients

• 400 g White rice ( cooked and cold )
• 150 g Smoked cured pork belly ( diced )
• 200 g kimchi ( chopped )
• 4 piece Egg ( sunny-side up )
• 1 piece Onion ( diced )
• 2 piece Garlic ( minced )
• 2 piece Scallion or chives ( sliced )
• 1 tbsp gochujang
• 1 tbsp Korean soy sauce
• 1 tbsp Sesame oil
• 1 tsp White sugar
• 2 tbsp Sunflower oil

Instructions

1. Ingredient preparation

   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. Sear the meat

   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. Sauté aromatics and kimchi

   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. Fry the rice

   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. Finishing and plating

   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.

Chef's tips

• 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.

Storage

Keeps for 2 days in the refrigerator in an airtight container. Reheat in a pan with a splash of water.