Korean · Dinner
Korean Fried Rice with Fermented Cabbage
Korean fried rice built on 210g pork shoulder, stir-fried with day-old jasmine rice, gochujang, fermented cabbage, and garlic in a hot wok. Finished with sesame oil, scallion, toasted sesame seeds, and topped with a fried egg. Gluten-free tamari replaces soy sauce to maintain the savoury-sweet, funky balance.
$5
12 minsPrep
15 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
651Calories
37.2gProtein
31.2gFat
55.4gCarbs
7.1gSugar
3.7gFiber
1680mgSodium
275mgChol
8.4gSat Fat
725mgPotassium
95mgCalcium
4.1mgIron
1.2mcgVitamin B12
10mgVitamin C
Goes well with
Pale Ale or Pilsner
local
Yujacha (Citron Tea)
international
gluten-free
protein-rich
gluten-free
Instructions
1
Prep
Dice the pork shoulder into small 1/2-inch pieces and chop the kimchi, keeping the juice aside.
2
Sear
Heat the vegetable oil in a wok over high heat. Sear the pork for 3-4 minutes, stirring, until browned and cooked through with no pink.
3
Fry
Add the cold rice, breaking up clumps with a spatula, and fry for 2-3 minutes over high heat until grains separate and catch slightly.
4
Build
Stir in the chopped kimchi, juice, gochujang, tamari, minced garlic, and scallion, tossing for 2 minutes over high heat until rice turns reddish-orange and heated through.
5
Fry egg
In a small nonstick pan, fry the egg over medium heat for 2-3 minutes until the white is fully set and yolk edges firm.
6
Plate
Transfer the fried rice to a plate, top with the fried egg, and scatter the sesame seeds over.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g pork shoulder
- 2 cup360g cooked jasmine rice, day-old and cold
- 1 cup150g kimchi
- 2 tbsp2 tbsp kimchi juice
- 2 tbsp2 tbsp gochujang
- 4 cloves4 cloves garlic
- 22 scallion
- 2 tsp2 tsp sesame oil
- 2 tbsp2 tbsp gluten-free tamari
- 2 tsp2 tsp vegetable oil
- 22 large eggs
- 1 tsp1 tsp toasted sesame seeds
