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Fried rice with Korean Kimchi and pork belly
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Chef :
tomo_yaFried rice with Korean Kimchi and pork belly
Fried rice is the best weekend lunch, mix of everything you have from the days before.
Kimchi, a Korean pickles, and pork belly matches perfectly.
Ingredient
Food ration :
4 servingsCooking time :
20 min
80 g
Kimchi - Korean
100 g
Pork belly
6 bunches
spring onion
3
eggs
2 cloves
garlic
Cooking instructions
* Step 1
Use basic fried rice preparation like attached.
* Step 2
Start with garlic then add pork with stronger heat 7 out of 9. Salt and pepper to taste.
* Step 3
Add spring onion.
* Step 4
Add eggs
* Step 5
Make a space in the middle to stir Kimchi, that makes the Kimchi sweeter
* Step 6
When all ingredients are well heated, add a cold leftover fried rice. Heat up to 8.
* Step 7
Use the technique in the attached file above to make the rice dry and a little bunt
* Step 8
Roughly 10 min or so. Make sure rice is dry, not wet, and press to the pan to burn.
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