Gochujang BBQ Pork & Kimchi Fried Rice
Savory kimchi fried rice stir-fried with garlic and scallions, topped with tender pork glazed in sweet and spicy gochujang BBQ sauce. Finished with toasted sesame seeds and a sprinkle of green onions for a fiery, umami-packed dish.
INGREDIENTS
- 4 C Cooked White Rice preferably short grain
- 1 stick Butter
- ½ Yellow Onion diced finely
- 1 ½ - 2 C Kimchi chopped
- ¼ C Kimchi Juice or to taste
- 1 BBQ Pork Chop cooked and diced finely
- 1-2 tablespoon Soy Sauce or Tamari
- 1-2 tablespoon Toasted Sesame Oil Tahini is an acceptable substitute
- 1-3 tablespoon Gochujang depending on heat preference
- Optional Toppings
- Fried Eggs
- Gochujang, Sriracha, or Chili Garlic Paste
- Toasted Sesame Seeds
- Chopped Scallions
- Cilantro
- Nori Furikake
INSTRUCTIONS
1. Melt butter in a cast-iron skillet over medium heat. Add onions and sauté until just beginning to brown, about 3 minutes.
Add kimchi and kimchi juice to the skillet, cooking for about 3-4 minutes until the kimchi begins to sweat. Add pork and cook until warmed through and juices are mostly evaporated.
2. Add rice to the skillet, breaking up the grains. Stir to coat, then continue cooking until all the sauce is absorbed. Add soy sauce, sesame oil, and Gochujang. Adjust seasoning as necessary - soy sauce for salt, sesame oil for toasted nutty flavor, kimchi juice for umami, and gochujang for sweet heat.
Continue to cook, stirring only occasionally, until parts of rice become browned and a little crispy.
3. Assemble bowls, adding any toppings you prefer. We ate ours with a sunny side up egg, sriracha, nori furikake and sliced green onions. And then we did it all over again for breakfast with the leftovers. Because breakfast fried rice is the bee's knees.
