Pork Belly Kimchi Fried Rice Recipe

Prepare pork and aromatics

Pat the smoked pork belly dry and slice into 1/4-inch strips or small bite-size pieces. Peel and finely dice the yellow onion. Mince the garlic. Trim the scallions, separate white parts from green tops and thinly slice both (keep greens for garnish).

Heat a large heavy skillet or wok over medium-high heat. Add 2 tbs neutral oil. When hot, add the pork belly pieces in a single layer. Cook 4–6 minutes, stirring occasionally, until the fat renders and edges are crisped and browned. If the pork is very fatty, spoon off and reserve excess rendered fat, leaving about 1–2 tbs in the pan for flavor.

Add the diced onion and the white parts of the scallions to the pork. Sauté 2–3 minutes until softened and translucent. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to burn.

Reduce heat to medium. Add the chopped kimchi to the pan and stir to combine with pork and aromatics. Cook 3–5 minutes, pressing and stirring so the kimchi softens and some moisture evaporates. If the kimchi is very dry, add up to 1 tbs water.

Stir in 2 tbs kimchi juice, 1 tbs gochujang, 1 tbs soy sauce, 1 tsp sugar, and 1 tsp black pepper. Mix thoroughly so the gochujang and soy coat the kimchi and pork. Cook 1–2 minutes to allow flavors to meld and the gochujang to loosen.

Taste and adjust seasoning: add a pinch more sugar if kimchi is too sharp, or 1/2 tsp more soy if it needs salt. Finish this stage by drizzling 1 tsp sesame oil and stirring once; remove pan from heat briefly if the sesame oil begins to smoke.

Increase heat back to medium-high. Add the chilled rice in small handfuls, breaking up any clumps with a spatula as you add. Spread rice across the pan so it contacts the hot surface. Use a spatula to fold rice into the kimchi-pork mixture, mixing until rice is evenly coated and warmed through, about 4–6 minutes. Press and fry sections of rice for 30–60 seconds to get lightly crisped bits.

Push the fried rice mixture to one side of the pan. Add 1 tbs vegetable oil to the empty side and crack the eggs into it. Fry to your desired doneness — sunny-side up with runny yolks is traditional. Season the eggs lightly with a pinch of salt and a little black pepper.

Once eggs are cooked, fold them gently into the rice if you prefer scrambled into the rice, or leave whole on top for serving. Taste and correct final seasoning with more soy or kimchi juice if needed.

Turn off heat. Scatter sliced scallion greens and 1 tsp toasted sesame seeds over the rice. Serve hot, dividing into 3–4 portions and topping each serving with a fried egg if left whole.