Pork Belly Kimchi Fried Rice

Ingredients

• 200 g Pork Belly (cut into bite‑size pieces)
• 1 medium White Onion (diced)
• 3 cloves Garlic (minced)
• 1 cup Kimchi (chopped)
• 3 cups Cooked Rice (day‑old, preferably short‑grain or jasmine)
• 2 tbsp Soy Sauce (low‑sodium preferred)
• 2 tbsp Kimchi Juice (reserved from kimchi jar)
• 1 tbsp Gochujang (Korean chili paste, adjust to spice preference)
• 1 tbsp Sesame Oil (toasted sesame oil)
• 2 stalks Green Onions (sliced thinly)
• 1 tsp Sesame Seeds (toasted)
• 2 Egg (optional, fried sunny‑side up)
• 1 sheet Dry Roasted Seaweed (Nori) (torn into pieces, optional garnish)

Instructions

1. Prep Ingredients

   Dice the white onion, mince the garlic, slice the green onions, and chop the kimchi. Cut the pork belly into bite‑size pieces.

   Time: PT10M

2. Render Pork Belly

   Heat the skillet over medium‑high heat. Add the pork belly pieces, spreading them out, and cook until the edges turn golden brown and the fat has rendered.

   Time: PT5M

3. Sauté Aromatics and Kimchi

   Add the diced onion, minced garlic, and chopped kimchi to the pan. Stir‑fry until the onion becomes translucent and the kimchi is fragrant.

   Time: PT3M

4. Add Rice and Seasonings

   Stir in the cooked rice, soy sauce, kimchi juice, gochujang, and sesame oil. Break the rice apart with the spatula and mix until every grain is evenly coated.

   Time: PT5M

5. Finish with Fresh Herbs

   Add the sliced green onions and toasted sesame seeds. Give the mixture one last quick toss.

   Time: PT1M

6. Serve

   Remove the pan from heat. Optionally top each serving with a fried egg or sprinkle with dry roasted seaweed. Serve immediately.

   Time: PT2M

Nutrition Facts

Calories

447

Protein

12g

Carbohydrates

55g

Fat

20g

Fiber

3g