A savory and comforting Korean classic made with crispy pork belly, fermented kimchi, and perfectly seasoned rice. The rich flavors of Mother In Law's House Napa Cabbage Kimchi, gochujang, and gochugaru create the perfect balance of spicy, tangy, and umami flavors. Finished with a buttery touch, sesame oil, roasted seaweed, and a fried egg on top, this easy one-pan dish is the ultimate Korean comfort food you’ll want to make again and again!
INGREDIENTS (serves 2)
Kimchi Fried Rice:
- 2 cups cooked, cold white rice (preferably day-old rice)
- 1 cup Mother In Law's House Napa Cabbage Kimchi
- 2 tablespoons kimchi juice
- 2 strips of pork belly
- 2 green onions, chopped
- 1 tablespoon Mother In Law's gochujang
- 1 tablespoon Mother In Law's gochugaru (Korean red pepper flakes)
- 1 tablespoon soy sauce
- 1 tablespoon butter
- ½ teaspoon sugar
- 1 teaspoon sesame oil
- Roasted seaweed
- 2 eggs
- Sesame seeds
- Green onions
DIRECTIONS
- Heat a large skillet over medium heat. Add 2 strips of pork belly and cook until crispy and golden brown, allowing the fat to render.
- Add chopped green onions to the skillet and sauté in the pork belly fat until fragrant.
- Add Mother In Law's gochujang, Mother In Law's gochugaru, soy sauce, and kimchi juice. Stir-fry until the sauce becomes glossy and well combined.
- Add Mother In Law's House Napa Cabbage Kimchi and stir-fry until softened and slightly caramelized.
- Add sugar and mix well. Then add the cold cooked rice and stir-fry until everything is evenly coated and heated through.
- Add butter and stir until melted. Drizzle with sesame oil and toss everything together.
- Add sliced kim (roasted seaweed) and mix well until evenly incorporated.
- Serve with 2 fried eggs on top and garnish with chopped green onions and sesame seeds.
Spicy, savory, smoky, and packed with umami, this pork belly kimchi fried rice is the perfect Korean comfort dish. Crispy pork belly, tangy kimchi, and bold flavors come together in a simple yet addictive meal that’s perfect for any time of day.