Solo Cooking God's Dae-pae Samgyeopsal Kimchi Bokkeumbap

Name: Solo Cooking God's Dae-pae Samgyeopsal Kimchi Bokkeumbap
Cook time: 15 min
Total time: 15 min
Yield: 1 servings
Cuisine: Korean
Ingredients: Kimchi, 2 heaping tablespoons; Thinly sliced pork belly, 1 handful (about 100g); Green onion, 1 stalk; Egg, 1-2; Cooking oil, as needed; Salt, a pinch; Black pepper, a pinch; Sugar, 1 tablespoon; Soy sauce, 0.5 tablespoon; Korean chili flakes (gochugaru), 1 tablespoon; Instant rice, 1 bowl

A fried rice in the style of a meat restaurant, where sour kimchi is stir-fried in savory pork fat rendered from thinly sliced pork belly, and soy sauce is burned on the edge of the pan to infuse a smoky flavor.

🙋 Recommended for

⭐ Those who want a much richer, savory meat-restaurant-style kimchi fried rice, more intense than the usual version
⭐ Those who want to achieve perfect smoky flavor and rich umami in a short time
⭐ Those who want to enjoy the harmony of a crispy-yet-runny fried egg with spicy, smoky fried rice

15 min Difficulty Very easy Rice bowls

Main ingredients 🥩

KimchiThinly sliced pork bellyGreen onionEgg

Tags 🏷️

Super simple Rice thief Meat dish

Detailed recipeQuick recipe

Ingredients needed 🛒1 servings

Kimchi, 2 heaping tablespoons
Thinly sliced pork belly, 1 handful (about 100g)
Green onion, 1 stalk
Egg, 1-2
Cooking oil, as needed
Salt, a pinch
Black pepper, a pinch
Sugar, 1 tablespoon
Soy sauce, 0.5 tablespoon
Korean chili flakes (gochugaru), 1 tablespoon
Instant rice, 1 bowl

Recipe 🍳

Finely chop the green onion into generous pieces and set aside. Finely chop the kimchi with scissors so it mixes well with the rice.
Generously oil a pan and add a handful of the prepared green onion. Cook over medium heat to release the aromatic onion oil, letting it sizzle.
Once the onion oil comes up, crack in an egg, season with salt and pepper, then tilt the pan and fry the egg in the pooled hot oil until the whites are crispy and the yolk is still runny. Set aside.
Lightly oil another pan, add the thinly sliced pork belly, and begin cooking while cutting it into small pieces with scissors.
Once enough savory pork fat renders from the belly, add the finely chopped kimchi and 1 tablespoon of sugar to enhance the savory depth, then stir-fry together.
Create a clear space on one edge of the pan, pour in 0.5 tablespoon of soy sauce, and let it boil briefly until slightly burnt to create a smoky aroma. Then mix in 1 tablespoon of gochugaru and stir-fry evenly.
Reduce the heat to low or turn it off. Add 1 bowl of instant rice and use a spatula to break up any clumps without crushing the grains. Turn the heat back to high and quickly stir-fry.
Taste and adjust seasoning with soy sauce or oyster sauce if needed. Transfer to a plate, top with the reserved fried egg and some green onion garnish.

Sauté green onion in plenty of oil, then deep-fry an egg until crispy-edged and runny-yolked; set aside.
Cook thinly sliced pork belly to render its fat, then add kimchi, sugar, soy sauce, and gochugaru; stir-fry together.
Add rice, stir-fry evenly, plate, and top with the reserved fried egg.

Cooking tips 💡

Stir-frying the kimchi thoroughly in the savory pork fat from the pork belly brings out a deep, rich flavor comparable to store-bought fried rice.
When frying the egg, tilt the pan so the hot oil surrounds the edges, making the white crispy while keeping the yolk soft and runny.

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