lunch

Pork and Kimchi Fried Rice (Jeyuk Bokkeumbap)

Name: Pork and Kimchi Fried Rice (Jeyuk Bokkeumbap)
Ingredients: 1.5 cups (270 g) Cooked short-grain rice; 4 oz (113 g) Pork shoulder, thinly sliced; 0.75 cup (120 g) Kimchi, chopped; 0.25 cup (40 g) Onion, thinly sliced; 1 tsp (3 g) Garlic, minced; 1 tbsp (15 g) Gochujang (Korean chili paste); 1.5 tsp (7.5 ml) Soy sauce; 1 tsp (5 ml) Sesame oil; 1 tbsp (15 ml) Vegetable oil (for sautéing); 1 tbsp (5 g) Scallions, thinly sliced (for garnish); 0.5 tsp (1 g) Toasted sesame seeds (for garnish)

Nutrition

900

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(11)

Cooked short-grain rice1.5 cups (270 g)

Pork shoulder, thinly sliced4 oz (113 g)

Kimchi, chopped0.75 cup (120 g)

Onion, thinly sliced0.25 cup (40 g)

Garlic, minced1 tsp (3 g)

Gochujang (Korean chili paste)1 tbsp (15 g)

Soy sauce1.5 tsp (7.5 ml)

Sesame oil1 tsp (5 ml)

Vegetable oil (for sautéing)1 tbsp (15 ml)

Scallions, thinly sliced (for garnish)1 tbsp (5 g)

Toasted sesame seeds (for garnish)0.5 tsp (1 g)

Instructions

If using cold cooked rice, gently warm it in a microwave or by steaming to make it easier to stir-fry.

In a small bowl, combine the gochujang, soy sauce, and sesame oil. Stir well to make the sauce.

Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the sliced pork shoulder and cook, stirring occasionally, until browned and cooked through, about 3-5 minutes.

Add the sliced onion to the skillet and cook until softened, about 2 minutes.

Stir in the minced garlic and cook for 30 seconds until fragrant.

Add the chopped kimchi and cook for another 2-3 minutes, allowing it to soften and release its flavors.

Pour in the prepared sauce and stir to coat the pork and kimchi.

Add the cooked rice to the skillet. Break up any clumps and stir-fry until the rice is heated through and well combined with the other ingredients, about 5-7 minutes.

Taste and adjust seasoning if necessary. If it's too dry, add a splash of water or kimchi juice.

Serve hot, garnished with sliced scallions and toasted sesame seeds.