Solo Cooking God's Minari Samgyeopsal Bokkeumbap
A fantastic Korean BBQ restaurant-style fried rice made by stir-frying minari in pork belly oil to infuse the aroma, then tossed with a spicy-savory sauce and instant rice.
Ingredients needed 1 servings
Recipe
Cooking tips
- When washing minari, avoid soaking it too long, as its unique aroma may fade and the color can change. Rinse quickly under running water instead.
- If the dish becomes too salty or spicy, don't panic—just add a bit more rice and stir-fry to balance the seasoning.
- At the end, spread the fried rice evenly in the pan, reduce the heat to low, and press down gently to create a crispy, scorched bottom layer—just like the fried rice served at the end of a Korean BBQ meal.
Recommended for
- Anyone who wants to enjoy the fragrant, savory combination of pork belly and minari in one bowl.
- Those who want to recreate at home the fried rice served after grilling meat at a Korean BBQ restaurant.
- Those who love the dual texture of crunchy minari and chewy meat in every bite.
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