Lunch · Korean · 15 min
Pork and Kimchi Fried Rice (Jeyuk Bokkeumbap)
- Calories
- 900
- Protein
- 33g
- Carbs
- 92g
- Fat
- 43g
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)
Method
- 01If using cold cooked rice, gently warm it in a microwave or by steaming to make it easier to stir-fry.
- 02In a small bowl, combine the gochujang, soy sauce, and sesame oil. Stir well to make the sauce.
- 03Heat 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.
- 04Add the sliced onion to the skillet and cook until softened, about 2 minutes.
- 05Stir in the minced garlic and cook for 30 seconds until fragrant.
- 06Add the chopped kimchi and cook for another 2-3 minutes, allowing it to soften and release its flavors.
- 07Pour in the prepared sauce and stir to coat the pork and kimchi.
- 08Add 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.
- 09Taste and adjust seasoning if necessary. If it's too dry, add a splash of water or kimchi juice.
- 10Serve hot, garnished with sliced scallions and toasted sesame seeds.
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