Solo Cooking God's Dae-pae Samgyeopsal Kimchi Bokkeumbap
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.
Ingredients needed 1 servings
Recipe
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.
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.
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