Ingredients with Measurements:
- 2 cups of cooked rice
- 1 cup of kimchi, chopped
- 1/2 pound of pork belly, sliced
- 1/2 onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons of vegetable oil
- 1 tablespoon of soy sauce
- 1 tablespoon of gochujang (Korean red pepper paste)
- 1 teaspoon of sesame oil
- 1/4 teaspoon of black pepper
- 2 green onions, chopped
- 1 tablespoon of sesame seeds
Special equipment needed: None
Step-by-step instructions:
1. Heat a large skillet over medium-high heat and add vegetable oil.
2. Add sliced pork belly and cook until browned and crispy, about 5-7 minutes.
3. Add chopped onion and minced garlic to the skillet and cook until softened, about 3-5 minutes.
4. Add chopped kimchi to the skillet and stir-fry for 2-3 minutes.
5. Add cooked rice to the skillet and stir-fry for 2-3 minutes.
6. In a small bowl, mix together soy sauce, gochujang, sesame oil, and black pepper.
7. Pour the sauce over the rice mixture and stir-fry for an additional 2-3 minutes.
8. Garnish with chopped green onions and sesame seeds.
30 minutes
Temperature: Medium-high heat
Serving size: 2-3 people
Nutritional information:
- Calories: 460
- Fat: 24g
- Carbohydrates: 41g
- Protein: 18g
- Sodium: 860mg
Substitutions for ingredients:
- Pork belly can be substituted with chicken, beef, or tofu.
- Soy sauce can be substituted with tamari or coconut aminos.
- Gochujang can be substituted with sriracha or chili paste.
Variations:
- Add other vegetables such as carrots, bell peppers, or mushrooms.
- Use brown rice instead of white rice.
- Add a fried egg on top for extra protein.
Tips and tricks:
- Use day-old rice for best results.
- Make sure to chop the kimchi into small pieces for even distribution.
- Adjust the amount of gochujang to your desired level of spiciness.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a bowl or on a plate.
- Garnish with extra chopped green onions and sesame seeds.
Garnishes:
- Chopped green onions
- Sesame seeds
Pairings:
- Korean-style pickled vegetables
- Steamed or stir-fried vegetables
- Korean-style fried chicken
Suggested side dishes:
- Korean-style fried rice cakes (Tteokbokki)
- Korean-style pancakes (Jeon)
- Korean-style seaweed soup (Miyeokguk)
Troubleshooting advice:
- If the rice is too dry, add a splash of water or chicken broth to the skillet while stir-frying.
Food safety advice:
- Make sure to cook the pork belly to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Kimchi Bokkeumbap is a popular Korean dish that originated as a way to use up leftover rice and kimchi.
Flavor profiles:
- Spicy, tangy, savory
Serving suggestions:
- Serve hot as a main dish.
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Region: Korean