I'm always inspired by my friends Instagram story cook-alongs (I'm looking at you Sophie) but end up eating the same handful of meals on repeat. I've got a lot more time to cook now that I'm currently working from home and cutting out my daily commute so no excuse not to try some more adventurous dishes.
I've attempted to cook kimchi fried rice for friends a few times but the recipe I'm sharing here is my favourite version. Kimchi fried rice (Bokkeumbap) is a popular Korean fried rice dish that is a great way to use leftovers and provides a super quick and comforting meal. This Korean recipe takes only 20 mins to make from prep to dinner table, ideal for a midweek treat.
This dish is easy to customise and I've made it with less chilli flakes for friends who don't like things as hot as I do. You can also swap out the pork for tofu, spam or bacon and drop the egg and swap the kimchi for a vegan variety.
Serves: 2
Preparation time: 5 mins
Cooking time: 15 mins
You will need:
- 115 grams kimchi, chopped (I used this one)
- 3 tablespoons of kimchi juice
- 2 teaspoons gochugaru (chilli flakes)
- 1 teaspoon gochujang
- 1 teaspoon soy sauce
- 2 teaspoons sesame oil
- 2 servings cooked rice (day old is best)
- 115 grams pork belly
- 2 Spring onions (finely chopped)
- 2 eggs
- 1 clove garlic, finely chopped
- Cook chopped pork belly in frying pan until slightly browned
- Add half of the spring onion and all of the kimchi and cook on high heat
- Mix the kimchi juice, garlic, gochujang, gochugaru, sesame oil and soy sauce together
- Add the rice and mixed ingredients to the pan and reduce heat to medium
- Stir until everything is well incorporated and the clumps of rice are broken up, cook for 3 to 4 minutes.
- Top with a lovely, runny fried egg and sprinkle with sesame seeds and remaining onions to serve.
I've also made a recipe card for those who like to print and save these kinds of things 😊
