Hello, foodies! Do you want to recreate that amazing taste you had in Korea, or perhaps saw in a K-Drama? Today, I’m going to show you how to make the ultimate Korean soul food: Pork Kimchi Fried Rice (Kimchi-bokkeumbap).
The best part? It only takes 10 minutes, and we are not using a cutting board or a knife. That means zero hassle and almost no cleanup! Even if you are a beginner, you can make restaurant-quality Korean food right now.
🛒 Ingredients (Serves 1)
- Pork Belly: 100g (3.5 oz) – Tip: You can substitute with bacon!
- Kimchi: 150g (5.3 oz) – Tip: Sour, well-fermented Kimchi tastes the best.
- Rice: 1 bowl – Tip: Cold, day-old rice works best for texture.
- Oyster Sauce: 1 Tbsp – The secret ingredient for Umami!
- Cooking Oil: A splash
- Tools Needed: Frying pan, Kitchen scissors, A bowl
🍳 Step-by-Step Instructions (Total: 10 Min)
Step 1. Prep the Kimchi (1 Minute)
Put the Kimchi in a small bowl. Use your kitchen scissors to cut it into small, bite-sized pieces. By doing this in a bowl, you keep your cutting board clean and don’t lose any of that delicious Kimchi juice!
Step 2. Grill the Pork (3 Minutes)
Heat your pan with a little oil over medium heat. Add the pork belly strips. Grill them for about 3 minutes until they are golden brown and the fat has rendered out. Do not skip this! Pork fat is the flavor base for this dish.
Step 3. Fry the Kimchi (2 Minutes)
Remove the cooked pork from the pan for a moment and cut it into bite-sized pieces with scissors. Now, in the same pan (with the flavorful pork fat left behind), add your chopped Kimchi. Stir-fry for 2 minutes until the Kimchi turns slightly transparent.
Step 4. Add Rice & Mix (2 Minutes)
Add your cold rice to the pan. Mix well so that every grain of rice is coated with the spicy red Kimchi seasoning and pork oil. Pressing the rice down slightly helps create a nice texture.
Step 5. Add Pork & Oyster Sauce (2 Minutes)
Now, bring the cut pork back into the pan. Add 1 tablespoon of Oyster Sauce. This is the magic touch! Stir-fry everything together on high heat for 2 minutes to let the flavors marry and the rice get slightly crispy.
Step 6. Serve & Enjoy!
And you’re done! In just 10 minutes, you have a savory, spicy, and incredibly satisfying K-Food meal. Enjoy it while it’s hot!
💡 kbap’s Global K-Food Tips
- Why add the pork later? If you cook the pork with the rice for too long, it can get tough. Adding it back at the end (Step 5) ensures the meat stays juicy and chewy!
- Too Spicy? If you are worried about the heat, add 0.5 teaspoon of sugar when frying the Kimchi. It balances the spice and acidity perfectly.
- Pro Garnish: Top it with a fried egg (sunny side up) and some seaweed flakes for the authentic Korean experience.
- For more easy recipes, visit kbap Home.
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