This stir-fried rice recipe blends the bold flavors of kimchi with savory pork belly and a spicy kick. Perfect for a quick meal, it's topped with a fried egg for extra richness and flavor.

Try this recipe from W Table.

Ingredients:

  • 120 grams cubed radish kimchi (kkakdugi)
  • 180 grams thinly sliced pork belly
  • 2 eggs
  • 2 cups cooked rice
  • A pinch of seaweed flakes
  • 1 green onion
  • 1 chive
  • Cooking oil as needed
  • A pinch of sesame seeds

Seasoning Ingredients:

  • 1/2 tablespoon soy sauce
  • 1/2 tablespoon sugar
  • 1/2 tablespoon oligosaccharide syrup
  • 1/2 tablespoon red pepper flakes
  • 1 tablespoon gochujang (Korean chili paste)
  • 1 tablespoon sesame oil
  • 4 tablespoons cubed radish kimchi juice
  • (Serves 2)

Instructions:

Cut the cubed radish kimchi into bite-sized pieces, and finely chop the green onion and chive.

Heat oil in a pan, add the green onion and saute for 1 to 2 minutes. Then, add the thinly sliced pork belly and stir-fry until it is half-cooked. In a bowl, mix all the seasoning ingredients until well combined.

When the pork belly is half-cooked, add the cubed radish kimchi and the seasoning mixture. Stir-fry for 3 to 4 minutes until well mixed.

Add the cooked rice and stir gently to combine, breaking up the rice as you go. Finish by drizzling sesame oil over the rice. In a separate pan, heat oil and fry the eggs sunny-side up.

Serve the stir-fried kimchi rice in a bowl, garnish with sesame seeds, chive and seaweed flakes, and top with the fried egg.

[Source: W Table]