Gochujang Bbq Pork & Kimchi Fried Rice Recipe
Boneless Korean BBQ smoked pork, grilled with gochujang sauce, sautéed kimchi fried rice and a fried egg, sunny side up.
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Ingredients
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Pork
Kimchi Fried Rice
Method
Pork Preparation
- 1
Marinate the Pork
In a large bowl, combine gochujang, soy sauce, honey, minced garlic, and sesame oil. Mix well to create a marinade.
- 2
Marinate the Pork
Add the boneless pork shoulder to the marinade and coat it thoroughly. Cover the bowl and refrigerate for at least 2 hours, or overnight for best results.
- 3
- 4
Kimchi Fried Rice Preparation
- 5
Sauté the Vegetables
In a large skillet or wok, heat vegetable oil over medium heat. Add minced garlic and diced carrot, sautéing for about 2-3 minutes until fragrant.
- 6
Add Kimchi
Stir in the chopped kimchi and cook for another 3-4 minutes, allowing it to become slightly caramelized.
- 7
Add Cooked Rice
Add the cooked rice to the skillet, breaking up any clumps. Stir well to combine with the kimchi and vegetables.
- 8
Add Peas and Seasoning
Mix in the frozen peas, salt, and black pepper. Stir-fry for an additional 5 minutes until everything is heated through.
- 9
