Solo Cooking God's Samgyeopsal Kimchi Kongnamul Bokkeumbap

Name: Solo Cooking God's Samgyeopsal Kimchi Kongnamul Bokkeumbap
Cook time: 15 min
Total time: 15 min
Yield: 1 servings
Cuisine: Korean
Ingredients: Pork belly, an appropriate amount; 1 handful soybean sprouts; 2 tbsp minced kimchi; 1/2 tbsp sugar; 1 bowl of rice; 1/2 tbsp gochujang; 1/2 tbsp oyster sauce; Mozzarella cheese, an appropriate amount; A little lettuce or perilla leaves (optional)

A Korean BBQ restaurant-style fried rice made by stir-frying crispy soybean sprouts, well-fermented kimchi, and cheese in the pork fat rendered from samgyeopsal, cooked without oil splatter using round parchment paper.

🙋 Recommended for

⭐ For those who want to cook and eat samgyeopsal at home but are worried about oil splattering everywhere and the cleanup afterwards.
⭐ For those who love the finishing fried rice at Korean BBQ restaurants, where crispy vegetables and savory pork fat come together in harmony after cooking the meat.

15 min Difficulty Easy Rice bowls

Main ingredients 🥩

Pork bellySoybean sproutsKimchiGochujangOyster sauceMozzarella cheese

Tags 🏷️

Super easy Rice thief Fridge clean-out

Detailed recipeQuick recipe

Ingredients needed 🛒1 servings

Pork belly, an appropriate amount
1 handful soybean sprouts
2 tbsp minced kimchi
1/2 tbsp sugar
1 bowl of rice
1/2 tbsp gochujang
1/2 tbsp oyster sauce
Mozzarella cheese, an appropriate amount
A little lettuce or perilla leaves (optional)

Recipe 🍳

Place a piece of round air fryer parchment paper that fits the pan perfectly, put the samgyeopsal on it, and turn on the heat.
When the oil starts splattering too much while cooking the meat, gently place another sheet of parchment paper over the samgyeopsal like a lid to block splatters, and cook until golden brown on both sides.
Using scissors, cut the cooked samgyeopsal into bite-sized pieces.
In the area where the pork fat has collected, add the prepared handful of soybean sprouts and 2 tbsp of minced kimchi, then sprinkle 1/2 tbsp of sugar evenly and stir-fry.
When the soybean sprouts have wilted and the kimchi becomes translucent, add 1 bowl of rice, 1/2 tbsp of gochujang, and 1/2 tbsp of oyster sauce, and stir-fry well to coat evenly with the seasoning.
Once the rice is nicely separated and fried, sprinkle mozzarella cheese to your liking, melt it into the rice, and mix evenly.
Transfer the finished fried rice to a plate, and if you have leftover lettuce or perilla leaves, slice them thinly and use as a garnish to finish.

Lay round parchment paper to block oil splatter, cook the samgyeopsal until golden brown, then cut into small pieces.
Add soybean sprouts, minced kimchi, and sugar to the rendered pork fat and stir-fry until wilted.
Add rice, gochujang, and oyster sauce, stir-fry together, then melt mozzarella cheese and mix in.

Cooking tips 💡

Using round air fryer parchment paper instead of square parchment paper ensures it doesn't extend beyond the edge of the pan, so there's no risk of it catching on the gas flame, making it safer.
When cooking samgyeopsal that splatters a lot of oil, placing another sheet of parchment paper over the meat like a lid keeps your kitchen clean by preventing oil from splashing everywhere.
If you don't have oyster sauce for umami, you can substitute 1/2 tbsp of tonkatsu sauce for a unique and harmonious flavor.
Adding the cheese at the end and mixing it thoroughly with the rice maximizes the nutty flavor and chewy texture.

Shop ingredients on Coupang(Ad)

Pork belly Soybean sprouts Kimchi Gochujang Oyster sauce Mozzarella cheese

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