This Kimchi Bokkeumbap (치볶음밥) with pork belly is an incredibly simple recipe to make at home. The refreshing and tangy taste of kimchi beautifully complements the salty, rich flavor of the pork belly.
Best of all, it cooks in just minutes and is a great way to use up leftover rice from your fridge.
How this recipe came to life
Fried rice has always been the most brilliant way we Asians clear out the fridge.
From Chinese Chao Fan, Vietnamese Cơm Chiên, Thai Khao Pad, Indonesian Nasi Goreng to Japanese Chahan and Korean Bokkeum Bap – every country has its own twist on this versatile dish.
This pork belly kimchi fried rice is inspired by EXO’s D.O. (Kyungsoo isn’t just an amazing singer, he’s also a fantastic cook!). His tip: make Kimchi Bokkeumbap with lard and oyster sauce and it works beautifully.
Since I didn’t have lard on hand, I simply rendered some fat from pork belly. But you can just as easily use SPAM, bacon, ground pork, beef, or whatever you have around.
The oyster sauce adds that deep umami and a hint of sweetness, balancing out the tangy punch of kimchi. That means no need for extra sugar.
And if you’re also a fan of the pork belly–kimchi combo, you’ll love Kimchi Duruchigi (a stir-fry of pork belly and kimchi that’s just as comforting and flavorful).
Related Recipes | More Asian recipes with pork belly
(Northern Vietnamese rice noodles with grilled pork)
(Northern Vietnamese braised pork & eggs)
(Vietnamese Black Pepper Pork)
Ingredients
- Steamed rice – ideally one-day-old short-grain rice.
- Kimchi & kimchi juice – go with classic Baechu Kimchi (Napa cabbage kimchi).
- Aromatics – garlic, scallions, and onion.
- Pork belly – rich and flavorful.
- Seasonings – soy sauce (or fish sauce), oyster sauce, and a drizzle of sesame oil.
- Cooking oil – for frying.
- Toppings (optional) – fried egg, toasted sesame seeds, and roasted seaweed (or Furikake).
Instructions
Step 1 – Prep: Chop scallions, mince garlic, dice onion, cut kimchi into bite-sized pieces, and slice pork belly into strips.
Step 2 – Cook pork belly: Heat oil in a pan, add pork belly, and fry on medium-low until golden and the fat is rendered.
Step 3 – Stir-fry: Add onion and garlic, sauté until fragrant. Stir in kimchi, then add rice and kimchi juice. Fry on medium-high, seasoning with oyster sauce, soy sauce, and sesame oil. Add scallions and mix well.
Step 4 – Finish & serve: Plate the fried rice and top with sesame seeds, a fried egg, and roasted seaweed or furikake.
Expert Tips
Use well-fermented kimchi – older, riper kimchi has a deeper flavor that makes the fried rice extra tasty.
Turn up the heat – add a spoonful of gochujang if you like it spicier.
Pick the right rice – Japanese and Korean fried rice usually calls for short-grain, while Southeast Asia leans toward long-grain varieties like Jasmine or Basmati. (I’ve shared my best rice-cooking tips for fried rice here!)
Cheesy upgrade – stir in a little cheddar or mozzarella at the end for a melty, comforting twist.
Make it vegan – swap the pork belly for tofu scramble or vegan mince, and use vegan oyster sauce instead of the regular one.
More Easy Asian Rice Recipes
(Vietnamese Sticky Rice with Chinese Sausages)
Kimchi Bokkeumbap: Pork Belly Kimchi Fried Rice
Ingredients
- 3 cup one-day-old steamed white rice (short-grain rice prefered)
- 1 cup Baechu kimchi with its juice (cut into thumb-sized pieces)
- 1 cup pork belly (cut into strips)
- ½ bulb onion (diced)
- 1 tbsp minced garlic
- 2 scallion (finely chopped)
- 2 tbsp oyster sauce (to your taste)
- ½ tbsp soy sauce (or fish sauce) (to your taste)
- 1 tsp sesame oil
- ½ tbsp cooking oil
- 2 frieg eggs (optional)
- Toasted sesame seeds (optional)
- Roasted seaweed (cut into strips) (optional)
Instructions
- Heat some cooking oil in a frying pan or wok over medium-low heat. Add the pork belly and cook until the fat renders.
- Once the pork belly turns slightly golden, add the onion and garlic. Sauté until fragrant, then stir in the kimchi and cook for about 30 seconds.
- Incorporate the rice and kimchi juice, and stir-fry over medium-high heat.
- Season the mixture with oyster sauce, soy sauce, and sesame oil. Add the scallion and mix thoroughly.
- Serve the fried rice on a plate, garnished with sesame seeds, sunny-up fried eggs, and seaweed strips (optional). Enjoy!
