Griddled Pork Belly and Kimchi Fried Rice recipe - ingredients, nutrition and when to eat it
Fried rice with pork belly and kimchi, topped with cheese and pressed on a griddle until crisp.
Fried rice with pork belly and kimchi, topped with cheese and pressed on a griddle until crisp. Savory pork belly, tangy kimchi, and melty cheese make a hearty combination. It's a great way to finish a barbecue meal or to serve for a weekend dinner.
Grilled & stir-fried · 20 minutes to cook
Nutrition (per 444g serving): 842.3 kcal · protein 31.7g · carbohydrate 74.8g · fat 43.5g · sodium 775mg
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: Too much kimchi brine can make the rice soggy, so lightly squeeze the kimchi before using.
Tips: Spread the rice out in the pan and let it sit briefly so the bottom gets nicely crisp.
Tips: If the pork belly renders plenty of fat, you won't need to add cooking oil.
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Ingredients (1 serving)
- Pork Belly — 80 g
- Napa Cabbage Kimchi — 0.5 cup
- Rice — 1 bowl
- Mozzarella — 0.5 cup
- Green Onion — 0.3 stalk
- Gochujang — 0.5 tsp
- Sesame Oil — 1 tsp
- Toasted Sesame Seeds — 0.5 tsp