Ultimate Kimchi Fried Rice Recipe (with Pork Jowl)
Baek Jong-won Style Kimchi Fried Rice Using Pork Jowl (Neck Meat)
Introducing the ultimate Kimchi Fried Rice recipe, where flavorful pork jowl (neck meat) meets crisp kimchi! Inspired by Chef Baek Jong-won’s method, this dish offers a gourmet taste and texture far beyond ordinary kimchi fried rice. Enjoy a truly special meal with the refreshing crunch of kimchi still intact.
Ingredients
- Pork Jowl (neck meat) 80g
- Green Onion 1 stalk (approx. 50g)
- Onion 90g
- Carrot 50g
- Well-fermented Kimchi 250g
- Cooked Rice 360g (approx. 2 servings)
- Cooking Oil 2 Tbsp
- Coarse Gochugaru (Red Pepper Flakes) 1 Tbsp
- Sugar 1/2 Tbsp
- Soy Sauce 3 Tbsp
- Black Pepper to taste
- Toasted Sesame Seeds 1/2 Tbsp
- Sesame Oil 1 Tbsp
- Eggs 2 (optional, for topping)
Cooking Instructions
Step 1
Here are all the ingredients needed for today’s golden recipe for delicious Kimchi Fried Rice. They might look ordinary, but together they create a fantastic flavor! For two servings, prepare about 360g of rice, which is a bit more than one standard pack (210g) of instant rice. (Approximately 1 and 4/5 packs of instant rice).
Step 2
First, let’s prepare the vegetables. Finely chop one medium green onion stalk (about 50g), 90g of onion, and 50g of carrot. For hygiene, we’ll chop the pork last. Also, finely chop 80g of pork jowl (neck meat) into bite-sized pieces.
Step 3
Heat cooking oil (2 Tbsp) in a pan over medium heat. Add the prepared pork jowl and stir-fry until the exterior is golden brown and cooked. It’s important to cook the pork properly so its juices don’t escape.
Step 4
Now, add the chopped green onions and stir-fry them with the pork to infuse the meat with the fragrant aroma of the green onions. Use high heat and slightly lift and lower the pan to control the heat, which will help the green onion flavor fully develop.
Step 5
Add the minced onion and stir-fry just until it becomes translucent and slightly softened. Be careful not to overcook the onions, as this can make them mushy and release too much moisture, negatively affecting the taste of your Kimchi Fried Rice.
Step 6
Add the prepared carrots and stir-fry them together. The sweetness of the carrots will enhance the overall flavor of the Kimchi Fried Rice.
Step 7
It’s time to add the seasonings for flavor. Add 1 Tbsp of coarse gochugaru (red pepper flakes), 1/2 Tbsp of sugar, 3 Tbsp of soy sauce, and a pinch of black pepper. Stir and cook to ensure all the seasonings are evenly combined with the ingredients.
Step 8
Finally, let’s add the kimchi. Cut the kimchi into bite-sized pieces with scissors. Squeeze out excess juice, as too much liquid can dilute the flavor. Don’t overcook the kimchi; stir-fry it for only about 2/3 of the way through to maintain its fresh, crisp texture. This is a key point for the best taste.
Step 9
Warm the rice in the microwave beforehand. This helps prevent the rice grains from clumping and ensures a fluffy fried rice.
Step 10
Add the warm rice to the pan with the stir-fried ingredients. Gently mix everything together with a spatula until all the ingredients and rice are evenly combined. Ensure everything is thoroughly blended.
Step 11
Just before turning off the heat, add 1/2 Tbsp of toasted sesame seeds for a nutty aroma. After turning off the heat, drizzle in 1 Tbsp of sesame oil to finish with a final burst of flavor. Your delicious Kimchi Fried Rice is ready with a satisfying sizzle! For an even tastier experience, top it with a fried egg.
