Stir-Fried Pork and Kimchi with Kimchi Fried Rice Bento
The Ultimate Kimchi Fried Rice Bento Made with Flavorful Stir-Fried Pork and Kimchi!
Hello everyone! It’s Choi-mom here. ^^ Today, I’m excited to share a recipe for making a delicious stir-fried pork and kimchi dish using thinly sliced pork loin (for bulgogi), and then transforming it into a delightful kimchi fried rice bento box. Just imagining it makes my mouth water! We need to hurry to pack a bento box for a loved one, so let’s get started! No more delays! ㅠㅠ
Main Ingredients- Pork loin (for bulgogi) 250g
- Napa cabbage kimchi (aged/fermented) 1/8 head (approx. 1/4 of a whole cabbage)
- Perilla leaves 10 leaves
- Green onion 1/2 stalk
- Egg 1 (for fried rice)
Seasoning- Perilla oil 2 Tbsp
- Sugar a pinch
- Minced garlic 1/2 Tbsp
- Anchovy powder 1 Tbsp
- Black pepper a pinch
- Toasted sesame seeds a pinch
- Perilla oil 2 Tbsp
- Sugar a pinch
- Minced garlic 1/2 Tbsp
- Anchovy powder 1 Tbsp
- Black pepper a pinch
- Toasted sesame seeds a pinch
Cooking Instructions
Step 1
First, take out one portion of your well-fermented napa cabbage kimchi and cut it into bite-sized pieces with scissors.
Step 2
Heat 2 tablespoons of perilla oil in a pot. Add a small amount of chopped green onion kimchi (Note: The green onion kimchi used here is also aged kimchi. If you have aged kimchi you don’t want to waste, using it this way makes it incredibly delicious! If you have green onion kimchi, try adding it to stews or stir-fries. If not, it’s perfectly fine to omit it).
Step 3
Place the cut napa cabbage kimchi on top of the green onion kimchi. Add a little of the kimchi juice as well.
Step 4
Close the lid, reduce the heat to medium-low, and let it simmer for about 3 minutes. (Note: I am using an electric stove, not a gas stove. The cooking speed may vary depending on your heat source and pot.)
Step 5
While the kimchi is simmering, quickly slice the pork loin.
Step 6
After 3 minutes, open the lid. You’ll notice the kimchi has changed color as it cooked, and a delicious aroma will fill the air.
Step 7
While the kimchi continues to cook, lay the sliced pork loin evenly over the kimchi.
Step 8
Thinly slice the perilla leaves and diagonally slice the green onion for the stir-fry.
Step 9
Prepare the seasoning mixture by combining the minced garlic, sugar, anchovy powder, and black pepper.
Step 10
Add 1/2 tablespoon of minced garlic and stir-fry everything together until the pork and kimchi are well combined and fragrant. This step really enhances the flavor.
Step 11
When the pork and kimchi are almost fully cooked, add the sliced green onions and perilla leaves. Stir-fry them together. The fresh aroma of the perilla leaves will infuse the dish, making it even more delicious! It’s truly mouthwatering!
Step 12
Transfer the delicious stir-fried pork and kimchi to a plate.
Step 13
Now, it’s time to make the delicious kimchi fried rice. If you use a whole bowl of rice, it might be too much, so start by adding about 70% of a bowl of rice (roughly 3/4 of a bowl) to the pan.
Step 14
Add the prepared stir-fried pork and kimchi to the pan with the rice. Use scissors to chop it into smaller pieces so it mixes well with the rice.
Step 15
Add the rice to the pork and kimchi mixture. Stir-fry, mixing well, until the rice is evenly coated with the delicious kimchi seasoning.
Step 16
Each grain of rice is now infused with the tasty kimchi seasoning, creating a visually appealing and delicious kimchi fried rice. Doesn’t this special fried rice made with pork loin look incredibly appetizing?
Step 17
For the bento box, prepare a fried egg. This golden-brown fried egg will be placed on top of the finished kimchi fried rice. Today’s bento is made with love for my son-in-law. ^^
Step 18
Kimchi fried rice is delicious on its own, but topping it with a warm fried egg not only enhances its visual appeal but also elevates the taste significantly. Your wonderful bento box is now complete!
