Restaurant Quality Kimchi Fried Rice

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• Step 1

  Prepare all of your ingredients. Chop the pork belly and kimchi. Mince the garlic. Slice the green onions, keeping the white and green parts separate.

  • 4 oz pork belly, cubed (114 g)
    (or spam)
  • 1 cup kimchi, chopped (150 g)
    (well-fermented kimchi works best)
  • 2 clove garlic, minced (6 g)
  • 2 stalk green onion, chopped (30 g)
    (separate the white and green parts)
• Step 2

  In a small bowl, mix the gochujang, soy sauce, sugar. Optionally add some kimchi juice.

  • 1 tbsp gochujang (15 g)
    (Korean chili paste; adjust to your spice preference)
  • 1 tsp soy sauce (5 g)
  • 1 tsp sugar (4 g)
• Step 3

  In a large skillet or wok over medium heat, add the pork belly pieces. Cook, stirring occasionally, for 4-5 minutes until the fat has rendered and the pork is golden brown and crispy.
• Step 4

  Add the minced garlic and the white parts of the green onions to the skillet. Sauté for about 30 seconds until fragrant.
• Step 5

  Stir in the chopped kimchi and cook for 2-3 minutes, until it softens and becomes slightly translucent. Add the prepared gochujang sauce mixture and stir everything together.
• Step 6

  Add the day-old rice to the skillet. Use a spatula to break up any clumps and mix thoroughly with the kimchi and pork. Spread the rice in an even layer and let it cook without stirring for 2-3 minutes to allow the bottom to get slightly crispy.

  • 2 cup rice, cooked (320 g)
    (day old / leftover rice recommended)
• Step 7

  Top with a sunny-side-up fried egg, the remaining green parts of the green onion, crushed seaweed, and a sprinkle of toasted sesame seeds.

  • 1 egg, fried (50 g)
    (optional)
  • 2 sheet seaweed, crushed (8 g)
    (optional)
  • 1 tsp sesame seeds, toasted (3 g)
    (optional)