Cheesy Kimchi Fried Rice
A fast and easy recipe that can be made in 15-minutes: Cheesy Kimchi Fried Rice! Also called Kimchi Bokkeumbap, this versatile Korean dish is made extra special with a generous sprinkle of mozzarella cheese. Spicy kimchi and little cubes of pork butt make leftover rice such a delicious and simple meal!
Servings: 4 as side
Calories: 596kcal
Equipment
- 1 10-inch or 12-inch Cast Iron Skillet *make sure it's well seasoned so the rice doesn't stick
- 1 Metal Spatula
Ingredients
- 3/4 cup/ 150 grams pork butt *chopped (can be swapped with pork belly or pork loin)
- 1 Tbsp butter
- 1 cup/ 220 grams kimchi *finely chopped
- 1 tsp sugar
- 4 cups/ 500 grams leftover white rice
- 1/2 tsp Hondashi (Instant Dashi Powder)
- 1/2 tsp Black Pepper
- 1 Tbsp sesame seeds
- 1 drizzle sesame oil
- 1 cup/ 80 grams mozzarella cheese
- 1 green onion
Instructions
- Cook pork . Heat a cast iron skillet over medium heat. When the pan is hot (but not smoking), add 1-2 tsps cooking oil. Swirl around to coat the bottom of the pan. Add chopped pork butt and spread out into an even layer. Do not disturb for 1-2 minutes so the pork gets a nice sear. Use a metal spatula and flip the pork to the other side. Cook until golden brown, another 1-2 minutes. The goal is to have nicely seared, lightly golden brown pieces of pork. Remove the pork and set aside in a small bowl.
- Cook kimchi. To the hot pan, add an additional 1 Tbsp cooking oil and 1 Tbsp butter. Swirl until the butter melts. Add the chopped kimchi and sugar. Cook until softened and slightly caramelized, about 4 minutes. Stir fry the kimchi until the color changes from red to golden orange. Add 1-2 Tbsp of water during the cooking process if it looks dry. Add the pork and juices back into the pan and mix to combine.
- Add rice. Add the cold leftover rice to the pan. Break up the rice clumps using a metal spatula. Mix until well combined. Keep cooking until the rice is rehydrated, about 4-5 minutes. The rice should be uniform in color. Add the Hondashi Instant Dashi powder (if using), sesame seeds, and sesame oil. Add a pinch of salt and black pepper. Using the spatula, toss the rice and scrape the bottom of the pan. Taste and adjust the seasoning, adding more salt and pepper if needed.
- Add cheese. Turn off the heat. Sprinkle the shredded mozzarella cheese evenly on top of the rice. Cover with a tight-fitting lid and let the cheese melt in the residual heat, about 2-3 minutes.
- Serve. Remove the lid and garnish with green onion. Serve at the table, directly in the skillet. Be careful, as the skillet will be very hot. Use mittens when handling the pan and place on top of a trivet at the table. Enjoy!
Video
Notes
PRO Tips:
- Chop kimchi with scissors. Add kimchi to a bowl and snip into tiny, even pieces with scissors. This is a Korean trick for easily and quickly chopping the kimchi. It's less messy than using a chopping board.
- Use a cast iron skillet. To get a nice sear on the pork, use a cast iron skillet. Make sure it's well seasoned so the rice doesn't stick. And scrape the bottom of the pan with a spatula from time to time. If you don't have one, a stainless steel skillet also works. As a last resort, a non-stick skillet also works.
- Taste and adjust seasoning. Kimchi is a fermented food product and tastes different every time. Right before serving, taste the kimchi fried rice and adjust the seasoning. If it tastes bland, add more salt and pepper. If it's too spicy, add a pinch of sugar.
Nutrition
Calories: 596kcal | Carbohydrates: 73g | Protein: 30g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 73mg | Sodium: 764mg | Potassium: 413mg | Fiber: 2g | Sugar: 3g | Vitamin A: 532IU | Vitamin C: 1mg | Calcium: 483mg | Iron: 3mg