Pork Belly Kimchi Fried Rice. Savoury, tangy, spicy fried rice with scrumptious kimchi flavour paired with pork belly. Comes together in 30 minutes with warm cooked rice. Fantastic for dinner or lunch.
This kimchi fried rice is packed with a tasty punch, and it will not let you down! I love eating a bowl of this comfort food while watching a juicy Korean drama. It's one of my favourite ways to enjoy an evening!
My pork kimchi fried rice recipe is one of those dishes that I always return to when I’m craving something comforting, meaty, and absolutely delicious. It’s a fantastic kimchi fried rice recipe because you can use leftover cooked rice which cuts down on time. You can also use fresh warm cooked rice and the recipe will be equally delicious. I like using warm cooked rice but that’s just my preference!
If you’re not a fan of meat, I also share a VEGAN MUSHROOM KIMCHI FRIED RICE or a TUNA KIMCHI FRIED RICE if you like canned fish. If you like processed meat, I also share a KIMCHI SAUSAGE FRIED RICE which is delicious!
What does it taste like?
My delicious kimchi fried rice recipe is spicy, tangy thanks to the kimchi, and savoury because of the juicy pork belly. The white and green onions with garlic lift the flavour profile of this dish by far so they cannot be skipped. The gochujang or Korean red pepper paste adds a very slight hint of smokiness.
What's in kimchi fried rice?
Kimchi Fried Rice typically contains short grain cooked rice, kimchi, kimchi juice, onions (white/green), garlic, soy sauce, gochujang, gochugaru (sometimes for additional spice), sesame oil and/or sesame seeds. Sometimes, it contains meat. Optionally, it’s topped off with a fried egg and dried roasted seaweed flakes with sesame seeds.
Easy to make!
My easy Korean kimchi fried rice with pork belly is simple to make at home!
Ingredients
For this kimchi fried rice with pork belly, you’ll need the follow ingredients:
- Cooked white sushi rice
- Pork belly (without the tough skin)
- Well-fermented Kimchi
- White onion
- Green onion
- Kimchi juice
- Gochujang
- Garlic
- Soy sauce
- Sesame oil
- Sesame seeds (optional)
- Optional toppings: fried egg(s), dried roasted seaweed flakes
How to Make Pork Belly Kimchi Fried Rice
- Slice pork belly into ¾ inch wide pieces.
- In a hot wok set over medium-high heat, add chopped pork belly. Spread it apart and cook your pork belly so that the edges are browned, about 5-8 minutes depending on your heat.
- Next add white onion, garlic, and kimchi. Mix well.
- Add cooked rice, soy sauce, kimchi juice, gochujang, and sesame oil. Mix everything together until rice is evenly coloured in red.
- Lastly add green onions and sesame seeds (optional) and give it one final mix. Remove off heat and serve with optional toppings as suggested above.
Tips for the best Kimchi Fried Rice
Below are tips on making my kimchi fried rice with pork belly recipe:
- Optional Tip: Prior to cooking your fried rice, reheat your leftover cold cooked rice in the microwave for 60-90 seconds until warm so it breaks down easily in the wok. If you’re cooking your rice the same day, you can skip this step but just keep it warm.
- Cut your pork belly into ¾ wide pieces for best texture and chew. Make sure to brown the edges to really bring out the flavours.
- Prepare all ingredients ahead of time as the cooking process is very quick, less than 8 minutes.
- If you prefer less spicy, add less gochujang (1 tsp)
- opt for well-fermented kimchi that is softened and not crunchy for that tangy flavour. You can usually check this when the cabbage has wilted completely and is no longer white. It looks like this...
- When cooking the pork belly with the aromatics and kimchi, allow the kimchi to cook for a couple minutes to bring out the flavour and juices.
- Do not overcook your fried rice. Once the rice is mixed well and the granules are coloured red, move on to the next step.
FAQ
Below are frequently asked questions about this easy kimchi fried rice:
What can you add to kimchi fried rice?
There are many other ingredients you can add to this wonderful Korean dish if you remove the pork belly and I’ve listed some ideas below:
- Canned tuna
- Sausage
- Ham
- Spam
- Ground chicken or pork
- Frozen mixed vegetables
- Broccoli
- Carrots
- Additional topping ideas:
- Egg
- Mozzarella or Swiss Cheese
- Dried roasted seaweed flakes
- Green onions
Where can I buy some of these ingredients?
Gochujang, kimchi and pork belly can be found at most Korean grocers or select Asian grocers. You can find gochujang online too!
What cut of pork belly should I use?
Opt for the kind without the tough skin on top and is a thicker cut for more chewiness (about ¾ cm thick). You can usually see the tough skin sitting on top of the white fat layer. It looks thicker and has a slightly darker colour than the fat.
Can I use another kind of rice?
Sure! But I would limit it to jasmine rice or a short brown sushi rice. I would not suggest any kind of rice that is sticky like arborio rice. Basmati rice is not recommended either.
Other Korean recipes you may like!
If you enjoyed this kimchi pork belly fried rice, you may enjoy these other recipes:
SWEET STICKY KOREAN CHICKEN
KOREAN BULGOGI CHICKEN WINGS
KOREAN SEAFOOD PANCAKE (HAEMUL PAJEON)
DOSIRAK KOREAN LUNCH BOX
KOREAN PORK BELLY LETTUCE WRAPS
GYERAN MARI KOREAN ROLLED OMELETTE
GYERAN BAP KOREAN EGG RICE
KOREAN POTATO SALAD
NON-SPICY KOREAN PORK BULGOGI
KOREAN EGG ROLL KIMBAP
TUNA MAYO RICE BALLS
TANGSUYUK KOREAN SWEET AND SOUR PORK
Try it!
Well, I hope you give my Pork Belly Kimchi Fried Rice a try! It always excites me when you make my recipes and I hope this is one you try.
Thanks for visiting my blog! If you enjoyed my pork belly and kimchi fried rice, please share it with your family and friends or on social media!
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Take care,
Christie
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Pork Belly Kimchi Fried Rice (30-min. Recipe)
Ingredients
- 2.5 cups cooked short grain sushi rice (or 240 ml uncooked rice cooked in a rice cooker)
- 275 grams pork belly chopped (¾ cm thick without skin)
- ¾ cup Kimchi chopped
- ½ cup white onion diced
- 1 tsp Garlic minced
- 3 tbsp Kimchi juice
- 2 tsp Gochujang
- ½ tbsp Soy sauce
- 1 tsp Sesame oil
- ¼ cup Green onion finely chopped
- 1 tsp sesame seeds optional
- Optional toppings: fried egg(s), a small sheet of roasted seaweed cut into flakes
Instructions
- Slice pork belly into ¾ inch wide pieces.
- In a hot wok set over medium-high heat, add chopped pork belly. Spread it apart and cook your pork belly so that the edges are browned, about 5-8 minutes depending on your heat.
- Next add white onion, garlic, and kimchi. Mix well.
- Add cooked rice, soy sauce, kimchi juice, gochujang, and sesame oil. Mix everything together until rice is evenly coloured in red.
- Lastly add green onions and sesame seeds (optional) and give it one final mix. Remove off heat and serve with optional toppings as suggested above.
NOTES
My brother and I were just looking for a easy flavorful fried rice recipe! Making this with him next week 🙂