Kimchi Fried Rice
- 1/4 pound pork belly, skin off, cut lengthwise into 1/4-inch slices
- 1/4 cup soy sauce
- 1/4 cup mirin
- sea salt and white pepper to taste
- 2 tablespoons sesame oil, for frying
- 2 cups kimchi, julienned
- 1/4 cup Korean peppers (gochu), sliced into rings
- 4 cups cooked Calrose rise, chilled
- 1/4 cup kimchi juice, poired from a kimchee jar
- 1/4 cup chopped scallions
- 1 tablespoon vegetable oil
- 4 eggs
- 1 tablespoon roasted and salted sesame seeds
- Produce
- Scallions (1/4 cup)
- Meat
- Pork belly (1/4 pound)
- Condiments
- Mirin (1/4 cup)
- Soy sauce (1/4 cup)
- Cooking & Baking
- Korean peppers (1/4 cup)
- Sea salt and white pepper (1)
- Sesame oil (2 tablespoons)
- Sesame seeds, roasted and salted (1 tablespoon)
- Vegetable oil (1 tablespoon)
- Refrigerated
- Eggs (4)
- Prepared
- Kimchi (2 cups)
- Kimchi, juice (1/4 cup)
- Other
- 4 cups cooked Calrose rise, chilled
Preparation
Read recipe preparation on foodrepublic.com
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Published October 28, 2011 (1 year ago).
6 people saved this recipe.
