Korean Pork Belly Fried Rice (K-BBQ Style)
The ultimate grand finale to any Korean barbecue meal. This crispy fried rice uses rendered pork belly fat to toast every grain to golden-brown perfection, mixed with tangy kimchi and fresh vegetables.
In Korean barbecue culture, the meal isnt truly over until the leftover meat and kimchi are chopped up and stir-fried with rice right on the hot grill. Using thinly sliced pork belly ensures the fat renders quickly, coating the rice and creating that coveted, crispy bottom layer known as nurungji.
Ingredients
- 200 g thinly sliced pork belly
- 2 cups cooked rice
- 1 egg
- 1/2 cup chopped green vegetables
- 1/2 cup kimchi
- 2 tbsp chopped green onions
- optional sesame seeds
Instructions
- 1Grill the pork belly
Place the thinly sliced pork belly pieces onto a hot grill pan. The thin slices cook rapidly and develop a delicious, crispy texture.
Tip: Thinly sliced meat is perfect for quick barbecue meals and renders fat beautifully. - 2Crisp the pork belly
Continue grilling the pork belly until the edges become golden brown and crispy. This renders the fat, which will later be used to flavor the fried rice.
Tip: Ensure the pork is evenly browned for the best flavor and texture. - 3Add rice and aromatics
Add the bowl of rice, chopped green vegetables, and a cracked raw egg directly onto the hot grill pan, keeping the mixture situated next to the rendering pork.
Tip: Adding the rice directly to the grill allows it to absorb the rendered pork fat. - 4Add seasonings and kimchi
Incorporate kimchi and chopped green onions into the grill pan, mixing them with the rice and pork for added flavor and fragrance.
Tip: Kimchi adds a necessary tang and depth to the fried rice. - 5Stir-fry the ingredients
Using two wooden spatulas, thoroughly mix the rice, vegetables, egg, kimchi, and pork together on the hot grill. Stir-fry until everything is well combined and fragrant.
Tip: Ensure the rice is evenly coated with the egg and rendered pork fat for the best taste. - 6Cut the pork into bite-sized pieces
Use kitchen scissors to snip the cooked pork belly into smaller, bite-sized pieces directly on the grill pan, making it easier to incorporate into the fried rice.
Tip: Kitchen scissors are an essential tool for handling meat directly on a barbecue grill. - 7Stir-fry the pork belly and rice
Add the freshly grilled, chopped pork belly into the rice and vegetable mixture on the grill pan. Continue to stir-fry everything together, ensuring the meat, rice, and vegetables are well incorporated and fragrant.
Tip: Keep the heat medium to allow the pork fat to coat every grain of rice without burning. - 8Toast the fried rice
Once everything is thoroughly mixed, spread the fried rice out into a thin, even layer across the hot grill pan. Let it sit undisturbed for a few minutes to toast the bottom layer, creating a delicious crispy crust.
Tip: Spreading it thinly helps achieve that perfect, slightly crispy bottom layer that characterizes restaurant-style BBQ fried rice.
