Korean Grilled Pork Belly Fried Rice (Dwaeji-gogi Bokkeumbap)
Transform your leftover Korean BBQ into a savory masterpiece. This fried rice uses rendered pork belly fat and crispy bits to create an incredibly aromatic meal.
In Korean BBQ culture, the fried rice cooked directly on the griddle at the end of the meal is often considered the best part. By using thinly sliced pork belly, you achieve a perfect balance of crispy texture and rich, rendered fat that coats every grain of rice. This home-style version captures that restaurant experience, bringing the savory, smoky flavors of a bustling BBQ joint into your own kitchen.
Ingredients
- 250 g thinly sliced pork belly
- 2 cups cooked short-grain rice
- 1/2 cup kimchi, chopped
- 1 egg
- 2 tbsp dried seaweed strips
- 2 stalks green onions, chopped
- 1 tbsp sesame oil
- to taste gochujang (optional)
Instructions
- 1Grill the pork belly
Place the thinly sliced pork belly pieces onto the hot black griddle. The thin slices are preferred for their quick cooking time and affordability, making them perfect for a fast-paced meal.
Tip: Ensure the griddle is hot before adding the meat to get a good sear. - 2Cook until golden
Continue grilling the pork belly slices until they turn golden brown. The fat will render out, creating a savory base for the later steps.
Tip: Dont overcrowd the griddle so the pork can brown evenly. - 3Add rice and vegetables
Pour the rice mixture—containing seaweed, egg, and vegetables—directly onto the hot griddle alongside the grilled pork. This allows the rice to soak up the flavorful fat rendered from the meat.
Tip: The combination of pork fat and seaweed adds significant fragrance to the fried rice. - 4Mix the ingredients
Use wooden spatulas to thoroughly mix the rice, vegetables, and pork together on the griddle. Ensure all components are well combined so the flavors meld.
Tip: Stir continuously to ensure the rice is evenly coated with the ingredients. - 5Cut the pork
Use kitchen shears to cut the freshly grilled pork belly into smaller, bite-sized pieces directly on the griddle for easier consumption when mixed with the rice.
Tip: Cutting into small pieces ensures each bite contains a bit of pork. - 6Stir-fry to finish
Stir-fry all the ingredients together until thoroughly combined and heated through. Spread the mixture out on the grill for a moment to let it finish cooking before serving.
Tip: Spreading the rice out helps it cook evenly and potentially crisp up. - 7Crisp the fried rice
Spread the combined rice, vegetables, and pork mixture thinly and evenly across the entire surface of the hot griddle. Allow it to cook undisturbed for a short period so that the bottom layer of rice becomes golden and crispy while the flavors meld together.
Tip: For the best texture, resist the urge to stir once youve spread the rice out — let the direct heat create a delicious, crispy bottom layer.
