Pork Belly Kimchi Fried Rice recipe - ingredients, nutrition and when to eat it
Kimchi and rice are stir-fried in the rich, savory fat from thinly sliced pork belly, making a deeply flavorful bowl.
Kimchi and rice are stir-fried in the rich, savory fat from thinly sliced pork belly, making a deeply flavorful bowl. Warm and filling, it is great for a busy dinner or a late-night snack.
Rice bowls · 15 minutes to cook
Nutrition (per 454g serving): 781.8 kcal · protein 22.8g · carbohydrate 76.2g · fat 39.8g · sodium 1137.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Cold rice or refrigerated rice fries up nicely, with the grains staying separate.
Tips: Add about 1 tablespoon of kimchi juice for seasoning and moisture.
Tips: Thinly sliced pork belly releases plenty of fat, so there is no need to add extra cooking oil.
Tips: Taste the kimchi first, then adjust the soy sauce at the end.
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Ingredients (1 serving)
- Thinly sliced pork belly — 100 g
- Cooked rice — 210 g
- Napa cabbage kimchi — 80 g
- Onion — 30 g
- Green onion — 15 g
- Garlic — 5 g
- Soy sauce — 8 ml
- Sesame oil — 5 ml
- Toasted sesame seeds — 1 g