KIMCHI FRIED RICE + CLIP
Kimchi fried rice with pork belly
1 min 14 sec · 10 original digital images · English narration · 11 subtitle options
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Original AI-generated illustrations and AI narration show the cooking stages; this is not live cooking footage. Ingredient amounts shown in the images are illustrative.
BEFORE YOU COOK
Gather your ingredients
- Well-fermented napa-cabbage kimchi
- Pork belly and green onion
- Cooked rice
- Sugar, Korean chili flakes and soy sauce
- A small piece of butter
- One egg and sesame seeds
Season gradually: kimchi and soy sauce vary in saltiness. This clip demonstrates the method rather than a precisely measured recipe.
Contains pork, egg, milk, soy and sesame. Kimchi may contain seafood; soy sauce may contain wheat. Check your ingredient labels.
FOLLOW THE COOKING ORDER
From chopping board to bowl
1. Chop the kimchi
Cut well-fermented napa-cabbage kimchi into bite-sized pieces.
2. Prepare the pork
Remove any cartilage and cut the pork belly into small pieces. Keep raw pork and its utensils separate from ready-to-eat food.
3. Render the fat
Start in a dry pan. Fry the pork until cooked through and lightly golden, allowing its fat to render.
4. Add green onion
Add sliced green onion and stir until fragrant.
5. Fry the kimchi
Add the kimchi and fry it in the pork fat until softened.
6. Season gradually
Stir in a little sugar, Korean chili flakes and soy sauce. Taste and adjust to the saltiness of your kimchi.
7. Add the cooked rice
Break up the clumps and stir-fry until evenly coated and steaming hot throughout.
8. Finish with butter
Stir in a small piece of butter until melted.
9. Add egg and sesame
Fry an egg in a separate pan, place it on the plated rice and sprinkle with sesame seeds.