Name: This Man's Cook's Grill House Fried Rice
Cook time: 15 min
Total time: 15 min
Yield: 1 servings
Cuisine: Korean
Ingredients: pork belly 120g; fermented kimchi 1 handful; instant rice 1 pack; eggs 3; cabbage 1 handful; carrot 20g; green onion 5 stalks; gochujang 1 tablespoon; soy sauce 1 tablespoon; beef dashi 0.5 teaspoon; sugar 1 teaspoon; minced garlic 0.5 tablespoon; mirin 1 tablespoon; sesame oil 1 tablespoon; black pepper 3 pinches; salt 2 pinches; kelp powder a little; toasted sesame seeds 1 tablespoon

15 min Difficulty Easy Rice bowls

Main ingredients

pork bellyfermented kimchiinstant riceeggscabbagecarrotgreen onion

Ingredients needed 1 servings

pork belly 120g
fermented kimchi 1 handful
instant rice 1 pack
eggs 3
cabbage 1 handful
carrot 20g
green onion 5 stalks
gochujang 1 tablespoon
soy sauce 1 tablespoon
beef dashi 0.5 teaspoon
sugar 1 teaspoon
minced garlic 0.5 tablespoon
mirin 1 tablespoon
sesame oil 1 tablespoon
black pepper 3 pinches
salt 2 pinches
kelp powder a little
toasted sesame seeds 1 tablespoon

Recipe

Cut cabbage into 1cm pieces, finely mince carrot, and chop green onion finely.
Mix gochujang, soy sauce, beef dashi, sugar, minced garlic, mirin, sesame oil, and black pepper in the specified amounts to make the seasoning sauce.
Crack eggs into a bowl and add 2 pinches of salt, then mix well to create an even egg mixture.
Place pork belly in a heated pan and cook until fat renders out, then add fermented kimchi and continue cooking until golden brown.
Reduce heat to low and chop the cooked pork belly and fermented kimchi into bite-sized pieces.
Add prepared cabbage and carrot to the pan along with the seasoning sauce, and stir-fry over medium heat until well combined.
Once the seasoning begins to bubble, add the unheated instant rice directly and stir for 1 minute to fully incorporate.
Add green onion, kelp powder, and toasted sesame seeds, stir once more, then gather the rice into a round mound in the center of the pan.
Adjust heat to low and pour the egg mixture around the edge of the pan. Cook until the bottom of the rice and egg crust turn golden brown.

Cut vegetables to appropriate sizes and prepare the seasoning sauce and egg mixture.
Cook pork belly and fermented kimchi in the pan, chop them finely, then add vegetables, seasoning sauce, and instant rice to stir-fry over medium heat.
Form the fried rice into a mound in the center and pour egg mixture around the edges, cooking over low heat until golden brown.

Cooking tips

Use cold instant rice without reheating in the microwave to prevent clumping and maintain a fluffy texture.
You can easily substitute beef dashi and soy sauce with 1 tablespoon of oyster sauce.
Replace pork belly with ham, bacon, or any leftover meat from the freezer.
Allow the rice and egg mixture to gently caramelize on the bottom over low heat until slightly stuck—this is essential for achieving the authentic grill house fried rice flavor and aroma.

This Man's Cook's Grill House Fried Rice

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This Man's Cook's Grill House Fried Rice

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