Solo Cooking God's Watercress Fried Rice
Fried rice with a restaurant-style flavor, stir-fried with fragrant watercress and ssamjang in the savory fat of salt-seasoned pork belly
Ingredients needed 1 servings
Recipe
Cooking tips
- Soaking watercress in vinegar water for about 5 minutes helps effectively remove invisible debris and pesticide residues.
- Overcooking watercress makes it tough and diminishes its fresh aroma, so it’s essential to quickly mix it with rice and seasonings as soon as it touches the hot oil.
- Adding a small amount of fresh watercress on top just before serving enhances both the aromatic flavor and the satisfying crunch.
Recommended for
- Those who enjoy the nostalgic taste of fried rice eaten after grilling meat and dipping it in ssamjang at traditional Korean barbecue restaurants.
- People who want to savor both the refreshing aroma of seasonal watercress and the rich, savory depth of pork belly fat in one dish.
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