Momofuku's Crispy Pork Belly Kimchi Fried Rice
Momofuku's Crispy Pork Belly Kimchi Fried Rice
Ingredients
For the Crispy Pork Belly
- 1 pound cooked pork belly, skin on if possible, cut into 1/2-inch cubes
- 1 tablespoon vegetable oil, for searing
For the Kimchi Fried Rice
- 4 cups day-old cooked short-grain rice, cold and separated
- 1 1/2 cups kimchi, well-fermented, chopped, with 2 tablespoons of juice reserved
- 4 scallions, separated into whites and greens, thinly sliced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 1/2 teaspoons gochugaru
- 2 tablespoons vegetable oil
For the Umami Sauce
- 2 tablespoons soy sauce, low sodium preferred
- 2 tablespoons gochujang
- 1 tablespoon fish sauce
- 1 tablespoon rice vinegar
- 1 teaspoon miso paste, white or yellow
- 1 teaspoon granulated sugar
For Serving (Optional)
- 4 large eggs, fried or poached
- 1 teaspoon toasted sesame oil, for drizzling
- 1 teaspoon sesame seeds, toasted, for garnish
- 1/4 cup fresh cilantro, roughly chopped, for garnish
- 8 butter lettuce leaves, for ssäm style eating
Instructions
- 1
Prepare the Crispy Pork Belly: Heat 1 tablespoon of vegetable oil in a large wok or heavy-bottomed skillet over medium-high heat. Add the cubed cooked pork belly in a single layer. Cook, stirring occasionally, until deeply golden brown and crispy on all sides, about 12 to 15 minutes. Remove the pork belly with a slotted spoon and set aside on a paper towel-lined plate to drain excess fat. Reserve 1 tablespoon of the rendered pork fat in the wok, discarding any excess.
⏱️ 15 min - 2
Prepare the Umami Sauce: In a small bowl, whisk together the soy sauce, gochujang, fish sauce, rice vinegar, miso paste, and granulated sugar until well combined and the miso is dissolved.
⏱️ 2 min - 3
Sauté Aromatics and Kimchi: Return the wok with the reserved pork fat to high heat. Add the white parts of the scallions, minced garlic, and grated ginger. Stir-fry for 1 minute until fragrant. Add the chopped kimchi and the reserved 2 tablespoons of kimchi juice. Stir-fry for 3 to 4 minutes, breaking up the kimchi, until it starts to caramelize slightly and becomes very fragrant.
⏱️ 5 min - 4
Add Rice and Sauce: Add the cold, day-old rice to the wok. Using a spatula or wooden spoon, break up any clumps and spread the rice evenly in the wok. Stir-fry for 5 to 7 minutes, pressing the rice against the bottom of the wok occasionally, until it is heated through and slightly toasted. Pour the prepared umami sauce over the rice and add the gochugaru. Stir vigorously to evenly coat all the rice grains.
⏱️ 7 min - 5
Finish and Combine: Continue to stir-fry for another 2 to 3 minutes, ensuring the sauce is well incorporated and the rice is evenly colored. Stir in the crispy pork belly cubes. Add the green parts of the scallions and stir once more.
⏱️ 3 min - 6
Serve: Divide the kimchi fried rice among 4 bowls. If desired, top each serving with a fried or poached egg. Drizzle with toasted sesame oil, sprinkle with toasted sesame seeds, and garnish with fresh cilantro. Serve immediately, offering butter lettuce leaves on the side for a ssäm-style experience, allowing guests to wrap spoonfuls of the fiery rice in crisp lettuce.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Momofuku's Crispy Pork Belly Kimchi Fried Rice
Ingredients
For the Crispy Pork Belly
- 1 pound cooked pork belly, skin on if possible, cut into 1/2-inch cubes
- 1 tablespoon vegetable oil, for searing
For the Kimchi Fried Rice
- 4 cups day-old cooked short-grain rice, cold and separated
- 1 1/2 cups kimchi, well-fermented, chopped, with 2 tablespoons of juice reserved
- 4 scallions, separated into whites and greens, thinly sliced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 1/2 teaspoons gochugaru
- 2 tablespoons vegetable oil
For the Umami Sauce
- 2 tablespoons soy sauce, low sodium preferred
- 2 tablespoons gochujang
- 1 tablespoon fish sauce
- 1 tablespoon rice vinegar
- 1 teaspoon miso paste, white or yellow
- 1 teaspoon granulated sugar
For Serving (Optional)
- 4 large eggs, fried or poached
- 1 teaspoon toasted sesame oil, for drizzling
- 1 teaspoon sesame seeds, toasted, for garnish
- 1/4 cup fresh cilantro, roughly chopped, for garnish
- 8 butter lettuce leaves, for ssäm style eating
Instructions
- 1
Prepare the Crispy Pork Belly: Heat 1 tablespoon of vegetable oil in a large wok or heavy-bottomed skillet over medium-high heat. Add the cubed cooked pork belly in a single layer. Cook, stirring occasionally, until deeply golden brown and crispy on all sides, about 12 to 15 minutes. Remove the pork belly with a slotted spoon and set aside on a paper towel-lined plate to drain excess fat. Reserve 1 tablespoon of the rendered pork fat in the wok, discarding any excess.
⏱️ 15 min - 2
Prepare the Umami Sauce: In a small bowl, whisk together the soy sauce, gochujang, fish sauce, rice vinegar, miso paste, and granulated sugar until well combined and the miso is dissolved.
⏱️ 2 min - 3
Sauté Aromatics and Kimchi: Return the wok with the reserved pork fat to high heat. Add the white parts of the scallions, minced garlic, and grated ginger. Stir-fry for 1 minute until fragrant. Add the chopped kimchi and the reserved 2 tablespoons of kimchi juice. Stir-fry for 3 to 4 minutes, breaking up the kimchi, until it starts to caramelize slightly and becomes very fragrant.
⏱️ 5 min - 4
Add Rice and Sauce: Add the cold, day-old rice to the wok. Using a spatula or wooden spoon, break up any clumps and spread the rice evenly in the wok. Stir-fry for 5 to 7 minutes, pressing the rice against the bottom of the wok occasionally, until it is heated through and slightly toasted. Pour the prepared umami sauce over the rice and add the gochugaru. Stir vigorously to evenly coat all the rice grains.
⏱️ 7 min - 5
Finish and Combine: Continue to stir-fry for another 2 to 3 minutes, ensuring the sauce is well incorporated and the rice is evenly colored. Stir in the crispy pork belly cubes. Add the green parts of the scallions and stir once more.
⏱️ 3 min - 6
Serve: Divide the kimchi fried rice among 4 bowls. If desired, top each serving with a fried or poached egg. Drizzle with toasted sesame oil, sprinkle with toasted sesame seeds, and garnish with fresh cilantro. Serve immediately, offering butter lettuce leaves on the side for a ssäm-style experience, allowing guests to wrap spoonfuls of the fiery rice in crisp lettuce.
⏱️ 3 min