The term "Korean wave" describes the phenomenal growth of Korean and pop culture, which includes, among other things, Korean music, movies, dramas, online games, and cuisine. It is one of the most widely embraced cultures globally.
To the extent that the majority of our meals are influenced by what we see online, which is then hyped and made popular by everyone. I myself is also one of those people who got hooked on this Korean craze and am still under its spell, specifically with the food choices I eat.
Many of my favorite Korean dishes have been popularized by Korean dramas and are widely known in different countries. In fact, wherever you go, there are always one or a few Korean restaurants that are thriving in a foreign land.
They serve most, if not authentic, but decent versions of their iconic dishes. One of the most talked about recipes for me is kimchi fried rice. The one that called for Korea’s national side dish—kimchi.
What is Kimchi Fried Rice with Pork
Kimchi fried rice, also known as, Kimchi-bokkeum-bap is a style of fried rice that is typically made with leftover rice and stir-fried with meat like spam, ham, or bacon, depending on your preferences. It is combined with finely chopped kimchi and seasoned with sesame oil and soy sauce. This is typically topped with garnishes like runny fried eggs, seasoned nori seaweed, and green onions.
In times of cravings, I know your first option would be food delivery or to head out to the nearest Korean restaurant to get your fix. But worry no more. In the event of a sudden urge to eat midnight snacks, you can prepare your own version of Korean Kimchi fried rice at home. What you really need are leftover rice and some authentic Korean ingredients that you can definitely score at Korean groceries.
In this recipe, the only difference is that we'll be using samgyeopsal cut meats to give the dish more flavor and texture rather than using preserved meats.
If you're as excited as I am, let's get cooking!
How to Make Kimchi Fried Rice with Pork
- Using a nonstick pan, fry samgyeopsal meat over medium heat until a little crispy and golden.
2. After frying the pork, remove half of the oil from the pan and add your thinly sliced white onions, chopped garlic, and gochujang. Let it cook for a few minutes until the onions turn translucent.
3. Mix in the chopped kimchi and saute it a little longer before adding your white rice to the pan. Break the leftover rice using your spatula and mix all of the ingredients until they are well combined and evenly incorporated.
4. Season your kimchi fried rice with soy sauce and sesame oil, then mix everything together. You can try it to adjust the taste depending on your preference.
5. Once everything is combined, remove from the heat and stir in the chopped scallions, season with salt and pepper, and mix again.
6. Serve on a plate and top with furikake, chopped scallions, and toasted white sesame seeds.
7. Serve warm and enjoy!
● For fried rice, a wok is an ideal pan to use. However, if you have no wok at home, don’t fret. You may use a nonstick pan instead. Make sure it’s deep enough depending on how much you are cooking. Also, make sure you have enough space to mix the fried rice.
● When slicing your kimchi, use a dedicated chopping board. Kimchi usually leaves a distinct smell and color. If you do not like to stain your chopping board you might want to put parchment paper on top of it before using it for chopping kimchi.
● Making kimchi fried rice the day after your samyeopsal party is a good idea. This will make use of not only your leftover side dishes and rice, but also any leftover meats. However, keep in mind that when using seasoned meats, make sure to adjust the seasoning of your fried rice to prevent it from becoming too salty.
● Fried rice is perfect using day-old rice, however, if you are using freshly cooked rice, make sure to transfer it first to a tray and let it cool before cooking it.
● Kimchi Fried Rice with Pork is already a complete meal, but you can make it extra special by topping it with a fried egg, cooked according to your desired doneness, and shredded dried seaweed.