Deutsch This Kimchi Bokkeum Bap (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.
Table of Contents
How I developed this recipe
Fried rice is an ingenious way Asians clean out their fridges.
From Chinese Chao Fan, Vietnamese Cơm Chiên, Thai Khao Pad, and Indonesian Nasi Goreng to Japanese Chahan and Korean Bokkeum Bap, each country has its unique take on this versatile dish.
This pork belly kimchi fried rice is inspired by EXO’s D.O. (Kyungsoo is incredibly talented at cooking). He suggests using lard and oyster sauce for making Kimchi Bokkeum Bap, and it works beautifully!
Using lard to make fried rice or stir-fried water spinach is also a popular tip in Vietnamese cuisine. Since I didn’t have lard on hand, I rendered some fat from pork belly. However, you can use SPAM, bacon, pork or beef mince, or anything you prefer.
Meanwhile, the umami and sweet flavors of oyster sauce can balance the tangy taste of kimchi. No need to add extra sugar to the fried rice.
If you love the combination of pork belly and kimchi, I also recommend Kimchi Duruchigi (Kimchi & Pork Belly Stir Fry).
Related Recipes | More Asian recipes with pork belly:
Ingredients for Kimchi Bokkeum Bap
- Steamed rice: Use one-day-old steamed short-grain rice.
- Kimchi and kimchi juice: Use classic Baechu Kimchi (Napa Cabbage Kimchi).
- Garlic, scallion, and onion.
- Pork belly.
- Soy sauce (or fish sauce), oyster sauce and sesame oil.
- Cooking oil.
- Fried egg, toasted sesame seeds and roasted seaweed: Optional
Instructions
Prepare the ingredients
- Chop the scallion, mince the garlic, and dice the onion.
- Cut the kimchi into thumb-sized pieces.
- Cut the pork belly into strips.
Fry the rice
- Add cooking oil to a frying pan or wok. Add the pork belly and fry on medium-low heat to render the fat.
- When the pork belly turns slightly golden, add the onion and garlic. Sauté until fragrant. Add the kimchi and stir-fry for about 30 seconds.
- Add the rice and kimchi juice. Stir-fry the mixture on medium high heat.
- Season the fried rice with oyster sauce, soy sauce, and sesame oil. Add the scallion and mix well.
- Serve the kimchi fried rice on a plate, garnished with sesame seeds, a fried egg, and seaweed strips (optional). Enjoy!
Helpful Tips
- Old ripe kimchi works best for this recipe.
- For a spicier fried rice, you can add some gochujang.
- Japanese and Koreans prefer short-grain rice when making fried rice, while in Southeast Asia, long-grain rice like Jasmine or Basmati is more popular. Check out my tips on cooking rice for fried rice.
- Adding some cheddar or mozzarella cheese at the end can take your fried rice to a whole new level.
- For a vegan version, use tofu scramble or vegan mince instead of pork belly, and substitute vegan oyster sauce for regular oyster sauce.
FAQs
More Easy Asian Rice Recipes
Kimchi Bokkeum Bap (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!
