Korean Pork Belly Kimchi Cheese Fried Rice
A savory fusion of crispy pork belly and tangy kimchi fried rice, finished with a generous, bubbling blanket of melted cheese.
This Korean-inspired comfort dish balances the deep, fermented heat of well-aged kimchi with the richness of seared pork belly. The addition of a melted cheese layer adds a decadent, stretchy texture that contrasts beautifully with the savory, umami-packed rice base. It is a hearty, satisfying meal that captures the essence of modern Korean home cooking.
Ingredients
- 200 g pork belly, sliced
- 150 g kimchi, chopped
- 1 bowl cooked white rice
- 100 g mozzarella cheese, shredded
- 1 tbsp chili powder
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tbsp Korean chili paste (gochujang)
- 2 tbsp Sprite
- 1 tbsp seaweed flakes
Instructions
- 1Prepare the stir-fry sauce
In a small mixing bowl, combine chili powder, light soy sauce, oyster sauce, sesame oil, Korean chili paste, and a splash of Sprite. Mix these ingredients thoroughly until the sauce is uniform in color and consistency.
Tip: The Sprite adds a subtle sweetness and helps balance the saltiness of the soy and oyster sauces. - 2Mix the sauce well
Continue stirring the mixture in the bowl until all ingredients are fully incorporated. Ensure the Korean chili paste is completely dissolved into the liquids to prevent clumps in the final dish.
Tip: Use a small whisk or a spoon to ensure a smooth texture. - 3Sear the pork belly
Arrange the slices of raw pork belly in a hot pan. Cook over medium-high heat without adding extra oil, as the pork will render its own fat. Fry until both sides achieve a golden-brown, crispy texture.
Tip: Avoid overcrowding the pan to ensure each piece gets perfectly browned. - 4Combine kimchi and sauce
Once the pork belly is browned, add the chopped kimchi directly into the pan. Pour the prepared sauce mixture over the pork and kimchi, ensuring all ingredients are well-coated.
Tip: Adding the kimchi after the pork is browned allows it to soften slightly while soaking up the rendered pork fat. - 5Stir-fry the mixture
Stir-fry the pork belly, kimchi, and sauce together over medium heat. Continue cooking until the sauce reduces slightly and the flavors are fully melded into the meat and kimchi.
Tip: Keep the heat consistent to prevent the sauce from burning while the flavors concentrate. - 6Add rice and garnish
Finally, add a bowl of cooked white rice into the pan with the pork and kimchi. Sprinkle with seaweed flakes and stir everything together to create the final dish.
Tip: The seaweed flakes provide a nice savory crunch and authentic finish to the dish. - 7Fry the mixture
Toss the grains continuously until they absorb the red sauce fully and develop a savory aroma. Press the mixture flat against the pan to create a slightly crispy bottom.
Tip: Keep the heat at medium to prevent the bottom from burning while you mix. - 8Add cheese
Once the rice is well mixed, smooth the surface with a spatula and sprinkle a generous, even layer of shredded cheese over the top of the fried rice.
Tip: Using a blend of mozzarella and cheddar can provide both great melt and extra flavor. - 9Melt the cheese
Place a lid over the pan and let it cook for a few minutes until the cheese is completely melted and bubbly. Serve immediately while hot.
Tip: If a fitting lid is unavailable aluminum foil can be used to cover the pan.
