Kimchi Bokkeumbap

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Heat cooking oil in a large non-stick pan or wok over medium-high heat.

   Ongeveer 1 min

2. 2

   If using, add pork belly to the pan and cook until crispy and browned, about 5-7 minutes. Remove pork belly and set aside, leaving the rendered fat in the pan.

   Ongeveer 7 min

   Tip van de kok: You can skip the pork belly for a vegetarian version or use another protein like spam or tuna.

3. 3

   Add yellow onion to the pan and sauté until softened, about 3-4 minutes.

   Ongeveer 4 min

4. 4

   Stir in the minced garlic and cook for 30 seconds until fragrant.

   Ongeveer 1 min

   Tip van de kok: Be careful not to burn the garlic.

5. 5

   Add the chopped kimchi to the pan and stir-fry for 3-5 minutes, allowing it to soften and become more flavorful.

   Ongeveer 5 min

   Tip van de kok: Cooking the kimchi well enhances its flavor in the fried rice.

6. 6

   Push the kimchi and onion mixture to one side of the pan. Add gochujang and kimchi juice to the empty side, stir them together for about 30 seconds, then mix with the kimchi.

   Ongeveer 1 min

7. 7

   Add the day-old cooked rice to the pan. Break up any clumps with your spatula and mix everything thoroughly.

   Ongeveer 2 min

   Tip van de kok: Day-old rice works best for fried rice as it's drier and less likely to clump.

8. 8

   Stir in the soy sauce and sesame oil. If you cooked pork belly, return it to the pan now.

   Ongeveer 1 min

   Tip van de kok: Taste and adjust seasoning if needed.

9. 9

   Divide the kimchi bokkeumbap into two bowls. Garnish with chopped scallions, a fried egg, and toasted sesame seeds, if desired.