Kimchi fried rice
Day-old rice stir-fried with chopped kimchi, its juice and pork belly, seasoned with gochujang and topped with a runny fried egg.
Method
- 1
Heat 1 tbsp of the oil in the large pan over medium-high heat and fry the pork belly until browned and the fat has run.
- 2
Add the kimchi and stir-fry until it softens and starts to caramelise at the edges.
- 3
Stir in the kimchi juice, gochujang, chili flakes and sugar and cook until thick and sticky.
- 4
Add the rice, breaking up any clumps, and toss until every grain is red and hot through.
- 5
Add the butter and soy sauce and toss until the butter has melted into the rice.
- 6
Press the rice flat and leave it undisturbed until a light crust forms underneath.
- 7
Drizzle with the sesame oil and divide between bowls.
- 8
Heat the remaining oil in the small pan and fry the eggs until the whites are set and the yolks still runny.
- 9
Top each bowl with an egg and scatter with spring onions, nori and sesame seeds.
Notes
- Sour, well-aged kimchi gives a deeper flavour than fresh, crunchy kimchi.
- Freshly cooked rice turns mushy. Use rice cooked a day ahead and chilled, or spread fresh rice on a tray to dry for an hour.
Equipment
Large frying pan or wok, Small frying pan, Wooden spoon