Kimchi Bokkeum Bap (Kimchi Fried Rice)

A quick easy spicy pork and kimchi fried rice.

Serves 4

400 g Pork Fillet, thinly sliced

Marinade:
1 tbsp gochujang (Korean red pepper paste)
2 tsp soy sauce
2 tsp sugar
3 tsp sesame oil
Pinch black pepper

Combine all of the marinade ingredients and add the pork, making sure to cover every piece. Set aside, then prepare the other ingredients.

1 1/2 tbsp rice bran or vegetable oil
2 cloves garlic, or 1 tsp minced garlic from jar
1/2 onion, chopped
1 cup Kimchi, drained and chopped (retain Kimchi juice)
4 cups cooked rice, stored uncovered in fridge overnight (1 1/2 cups uncooked rice)
2 spring onions, sliced
2 tsp soy sauce
1 tbsp sesame oil
2 tbsp of the retained kimchi juice
4 tbsp shredded Nori (seaweed) sheets, can be bought pre-shredded in packets
4 eggs
1 extra spring onion, sliced

Heat up the oil in a wok, or large frying pan, over a medium to high heat. Fry the onions until soft, then add the garlic and fry again for a few seconds.

Add the pork and stir-fry quickly until almost cooked – don’t overcook the pork as fillet has very little fat and will dry out.

Add the kimchi and fry for 1 minute.

Add the rice to the kimchi and pork mix, breaking it up with a spatula and stirring everything together.

Add the spring onions and soy sauce and stir again. Continue to stir-fry the mix until the rice is heated through completely. While the rice is heating through start heating up another frying pan with a little oil over a high heat.

Add the eggs to the second frying pan, fry until whites are cooked and yolk is still runny (to be served sunny side up).

Add the sesame oil and kimchi juice to the fried rice mix and toss through for around 1 minute, then divide up into 4 serving bowls.

Place one egg in each of the bowls and sprinkle each with shredded nori, sesame seeds and spring onion.

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