Kimchi Fried Rice (Kimchi Bokkeumbap)
A quick and flavorful Korean fried rice made with kimchi, rice, and your choice of protein. Adjust the spice level to your preference. Perfect for a weeknight meal, safe for nut allergies.
Ingredients
- 4 cups Cooked Rice
- 1.5 cups Kimchi
- 0.5 lb Pork Belly
- 0.5 medium Onion
- 1 tbsp Gochujang (Korean Chili Paste)
- 1 tbsp Soy Sauce
- 1 tbsp Sesame Oil
- 4 large Egg
- 2 stalks Green Onions
Instructions
- 1Dice the pork belly and onion.
- 2Heat a large skillet or wok over medium-high heat. Add pork belly and cook until browned and crispy.
- 3Add the diced onion and cook until softened.
- 4Add the kimchi and cook for a few minutes until fragrant.
- 5Stir in the cooked rice, gochujang, and soy sauce. Mix well to combine.
- 6Stir in the sesame oil.
- 7Serve hot, topped with a fried egg and garnished with sliced green onions.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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