Korean · Dinner
Korean Fried Rice with Fermented Cabbage
Korean fried rice built on gochujang and kimchi, folded through day-old rice with seared pork and two eggs for extra protein. Crisped bacon and sesame oil deepen the savoury base, while scallion and a fried egg on top finish the plate. Served hot straight from the wok.
$5
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
763Calories
50.4gProtein
41.6gFat
51.2gCarbs
6.5gSugar
5.2gFiber
1542mgSodium
473mgChol
13.1gSat Fat
874mgPotassium
110mgCalcium
4.5mgIron
1.5mcgVitamin B12
8.2mgVitamin C
Goes well with
Korean or Japanese Pale Ale
local
Yuzu Citron Tea (Yujacha)
international
gluten-free-adaptable
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Dice the pork shoulder and bacon into small pieces; beat one egg and keep the second whole for frying later.
2
Sear the pork in rendered bacon fat over medium-high heat for 5 minutes, stirring occasionally, until browned and cooked through.
3
Bloom the gochujang and garlic in the wok for 30 seconds over medium heat until fragrant, then add kimchi and stir-fry for 2 minutes.
4
Fold the rice, kimchi juice, and soy sauce into the wok over medium-high heat for 3 minutes, stirring constantly until coated and crisped.
5
Scramble the beaten egg into the rice, then fold in the bacon and sesame oil until combined.
6
Fry the reserved egg in sesame oil over medium heat for 2 to 3 minutes until the white is set and yolk still runny.
7
Plate
Spoon the fried rice onto a plate, top with the fried egg, scatter scallion and sesame seeds, and serve immediately while hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g pork shoulder
- 2 oz56g bacon
- 44 large eggs
- 1 1/2 cup300g day-old cooked white rice
- 1 cup150g kimchi
- 2 tbsp2 tbsp gochujang
- 4 cloves4 cloves garlic
- 2 tsp2 tsp sesame oil, plus extra for frying the egg
- 2 tsp2 tsp soy sauce
- 22 scallion
- 2 tsp2 tsp vegetable oil
- 2 tsp2 tsp toasted sesame seeds
