Baek Jong-won’s Kimchi Rice Recipe
Delicious Baek Jong-won’s Kimchi Rice Made Simply at Home
A flavorful kimchi rice made by stir-frying well-fermented kimchi and moist pork with rice. It’s incredibly delicious when mixed with freshly cooked rice! This is the perfect recipe for a satisfying meal, offering a special taste with simple ingredients.
Main Ingredients- 2 cups well-fermented kimchi
- 2 strips pork belly or neck (optional)
- 2 bowls warm cooked rice
- 2 Tbsp sesame oil
Mixing Sauce- 3 Tbsp soy sauce
- 2/3 Tbsp corn syrup (oligo당)
- 3 Tbsp chopped green onions
- 1/2 Tbsp finely chopped red chili pepper
- 1 Tbsp finely chopped green chili pepper
- 2 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
Pork Marinade- 1/2 Tbsp minced garlic
- 1 Tbsp cooking wine (or mirin)
- 3 Tbsp soy sauce
- 2/3 Tbsp corn syrup (oligo당)
- 3 Tbsp chopped green onions
- 1/2 Tbsp finely chopped red chili pepper
- 1 Tbsp finely chopped green chili pepper
- 2 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
Pork Marinade- 1/2 Tbsp minced garlic
- 1 Tbsp cooking wine (or mirin)
Cooking Instructions
Step 1
Prepare the kimchi, ensuring it’s not overly sour, and chop it into bite-sized pieces (about 1-2 cm). Slice the pork into similar sizes. While pork adds flavor, you can make delicious kimchi rice without it, so feel free to omit it or use leftover grilled meat from your fridge.
Step 2
In a bowl, combine the sliced pork with the marinade ingredients: 1/2 Tbsp minced garlic and 1 Tbsp cooking wine. Mix gently with your hands until well coated. This step helps remove any pork odor and makes the meat more tender. Let it marinate for about 10 minutes.
Step 3
In a small bowl, mix all the sauce ingredients: 3 Tbsp soy sauce, 2/3 Tbsp corn syrup, 3 Tbsp chopped green onions, 1/2 Tbsp finely chopped red chili pepper, 1 Tbsp finely chopped green chili pepper, 2 Tbsp sesame oil, and 1 Tbsp toasted sesame seeds. Ensure everything is well combined to create the sauce. It’s best to deseed the chili peppers and chop them finely for a smoother sauce.
Step 4
Heat 2 Tbsp of sesame oil in a pot with a wide, slightly deep base (an aluminum pot is ideal, but any suitable pot will work. If using an induction stove, ensure it’s induction-compatible). Heat over medium heat until you can smell the fragrant sesame oil.
Step 5
Once the pot is sufficiently hot, add the marinated pork and stir-fry over high heat until the pork is cooked through and lightly browned. Stir-frying until the pork is slightly crispy enhances the flavor.
Step 6
When the pork is fully cooked, reduce the heat to low. Add the chopped kimchi to the pot, spreading it evenly over the pork. The tangy aroma of the cooking kimchi will stimulate your appetite.
Step 7
Spread the 2 bowls of warm cooked rice evenly over the kimchi and pork, breaking up any clumps. It’s a good idea to adjust the amount of rice based on the saltiness of your kimchi. If the kimchi is too salty, add a bit more rice to balance the flavor. Remember, kimchi rice is best enjoyed mixed with the prepared sauce, so don’t be shy with the rice!
Step 8
Cover the pot with a lid and let it cook over low heat until the rice is heated through and the kimchi has softened. When you hear a sizzling sound and smell a slightly toasty aroma, indicating the rice is starting to lightly crisp at the bottom, turn off the heat. For electric or induction stoves, residual heat lingers for a while, so turning off the heat just before you smell burning is a good tip to prevent it from scorching.
Step 9
Remove the lid and gently mix the rice, kimchi, and pork together with a spatula. Be careful not to mash the rice grains; a gentle mixing is key.
Step 10
Serve the mixed kimchi rice into bowls. Top generously with the pre-made sauce and mix well. Your delicious Baek Jong-won’s Kimchi Rice is complete! For an extra touch, you can add a fried egg or seaweed flakes to enjoy an even more delightful meal.
