Spicy Pork Kimchi Fried Rice — Pork Kimchi Bokkeumbap
Korean kimchi fried rice with diced pork shoulder and aged kimchi tossed in a gochujang-doenjang glaze, finished with a crisp fried egg, scallion, and toasted seaweed.
Korean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Finely dice 360g pork shoulder. Chop 300g aged kimchi into small pieces. Finely grate 4 garlic cloves. Thinly slice 2 scallions. Cut 2 sheets roasted seaweed into thin strips. Mix gochujang, doenjang, brown sugar, and soy sauce in a small bowl.
Sear
Heat 1 tbsp oil in a large wide skillet over high heat. Add diced pork with salt and pepper, stir-fry 2–3 minutes until deeply browned and cooked through. Transfer to a plate.
Saute
Lower heat to medium-high, add remaining oil, kimchi, and garlic. Stir-fry 2–3 minutes until kimchi softens and turns deep red. Add paste mixture, fry 30 seconds until it blooms and clings to the kimchi.
Build
Return pork to the pan, add rice and 60ml kimchi juice. Toss 2–3 minutes over medium-high heat until every grain is glazed and lightly toasted.
Fry
Push rice to the sides, crack both eggs into the pan. Fry 1–2 minutes over medium-high until the whites set and yolks remain runny.
Plate
Slide the eggs onto the rice, drizzle sesame oil over, scatter scallions, seaweed strips, and sesame seeds. Divide between two wide bowls and serve immediately.
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