Lee Yeon-bok's Kimchi Fried Rice

Name: Lee Yeon-bok's Kimchi Fried Rice
Cook time: 15 min
Total time: 15 min
Yield: 1 servings
Cuisine: Korean
Ingredients: instant rice 1 bowl (based on Hap-ban); spicy kimchi 185g; pork belly 50g; scallions 1/2 bunch; onion 1/4 medium; vegetable oil 2.5 tablespoons; soy sauce 2 teaspoons; red pepper powder 1/3 tablespoon; sugar 1/4 tablespoon

An ultimate kimchi fried rice with deep umami flavor, enhanced by scallions, onions, and pork, and a rich, smoky taste achieved by caramelizing soy sauce.

15 min Difficulty Easy Rice bowls

Main ingredients

instant rice spicy kimchi pork belly scallions onion

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instant rice spicy kimchi pork belly scallions onion

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1 servings

Recipe

Chop scallions and onion into small pieces, and cut spicy kimchi into bite-sized chunks while preserving texture.
Remove the plastic wrap completely from the instant rice and microwave for 2 minutes to slightly evaporate internal moisture.
Heat vegetable oil generously in a pan, then add the chopped scallions, onion, and pork belly at once, sautéing until the pork aroma and scallion oil are fully released.
Once the pork turns white, pour 2 teaspoons of soy sauce into one side of the pan and let it bubble and caramelize to develop a rich, savory smokiness.
Add the chopped spicy kimchi and continue stir-frying until moisture evaporates and the oil coats the ingredients evenly and richly.
Add the microwaved instant rice and mix thoroughly using a spoon or kitchen tool, pressing down gently to prevent clumping and ensure even seasoning.
Finish by adding red pepper powder and sugar, stir-fry quickly to enhance spiciness and savoriness, then serve.

Chop scallions, onion, and spicy kimchi into appropriate sizes.
Remove plastic wrap from instant rice and microwave for 2 minutes.
Add oil to the pan and sauté scallions, onion, and pork belly together.
Caramelize soy sauce in one corner of the pan to boost umami and smokiness.
Add kimchi and stir-fry until moisture evaporates, then add rice and mix well.
Add red pepper powder and sugar, stir-fry quickly to finish.

Cooking tips

Always remove the plastic wrap completely when reheating instant rice—this helps evaporate moisture so the rice stays separate and fluffy when stir-fried.
Use plenty of oil when frying kimchi to maximize its rich, savory flavor; don’t skimp on oil for the best result.

Recommended for

Those who want deep, restaurant-quality smoky flavor in their kimchi fried rice at home.
People looking to quickly prepare a satisfying, no-fuss meal with minimal ingredients.

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Lee Yeon-bok's Kimchi Fried Rice

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