Kimchi Fried Rice (Kimchi Bokkeumbap)

Method

1. Lightly squeeze the kimchi, keeping the juice, and chop it into 1 cm pieces. Cut the pork into 1 cm pieces. Slice the scallions, keeping the white and green parts separate. Break up any clumps in the cold rice with your hands.

2. Put the oil and the scallion whites into a 26 cm pan and fry over medium heat for 1 min until fragrant.

   Add in this stepCooking oil 1⅛ tbspScallions 1

   medium heat

3. Add the pork and stir-fry over medium-high heat for 3 min, until the fat renders and the edges turn golden.

   Add in this stepPork belly (or pork shoulder) 100 g

   medium-high heat

4. Add the kimchi and sugar and stir-fry over medium-high heat for 4 min, until the kimchi softens and the edges catch slightly and turn sweet.

   Add in this stepWell-fermented kimchi 200 gSugar ½ tsp

   medium-high heat

5. Push everything to one side. Pour the soy sauce, chili flakes and kimchi juice into the empty space and let them sizzle for 10 seconds, then add the rice. Stir-fry over medium-high heat for 4 min, pressing and cutting through the rice with a spatula, until every grain is evenly red and piping hot. Taste and add a little more soy sauce if needed.

   Add in this stepSoy sauce 1 tspKorean chili flakes (gochugaru) 1 tspKimchi juice 2 tbspCooked rice, preferably day-old 400 g

   medium-high heat

6. Turn off the heat, mix in the sesame oil and scallion greens, and spoon into bowls.

   Add in this stepToasted sesame oil 1 tspScallions 1

7. Heat a little oil in a 22 cm pan, crack in the eggs and fry over medium heat for 3 min, until the whites are set and the yolks still runny. Slide onto the rice, crumble over the seaweed and sprinkle with sesame seeds.

   Add in this stepCooking oil 0.4 tbspEggs 2Roasted seaweed sheets (gim) 1Toasted sesame seeds 1 tsp

   medium heat