Gochujang Bbq Pork & Kimchi Fried Rice Recipe

Marinate the Pork

In a large bowl, combine gochujang, soy sauce, honey, minced garlic, and sesame oil. Mix well to create a marinade.

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.

Cook the Pork

Preheat your grill or smoker to medium-high heat. Remove the pork from the marinade and discard the leftover marinade.

Grill the Pork

Grill the pork for about 15-20 minutes per side or until the internal temperature reaches 145°F (63°C). Remove from the grill and let it rest for 10 minutes before slicing.

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.

Add Kimchi

Stir in the chopped kimchi and cook for another 3-4 minutes, allowing it to become slightly caramelized.

Add Cooked Rice

Add the cooked rice to the skillet, breaking up any clumps. Stir well to combine with the kimchi and vegetables.

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.

Fry the Eggs

In a separate pan, heat a little oil over medium heat. Crack the eggs and fry them sunny side up until the whites are set but the yolks are still runny.