Prep Time 15 minutes
Cook Time 25 minutes
Ingredients
- 1 lb pork belly, cut into 2-inch slices
- 5 cups day-old rice
- 1 cup kimchi, roughly chopped
- 1/2 cup kimchi juice
- 1 cup mozzarella cheese
- 1 large onion, small diced
- 4-5 cloves garlic, minced
- Eggs (optional, per serving)
- Green onions, sliced for garnish
- Salt
- Pepper
- Cooking oil (if needed)
Sauce:
- 2 1/2 tbsp soy sauce
- 2 tbsp gochujang
- 1 1/2 tbsp gochugaru (Korean red pepper flakes)
- 1 tbsp sesame oil
- 1 tbsp sugar
Directions
- Lightly season the sliced pork belly with salt and pepper. Let it sit while preparing everything else.
- In a small bowl, combine soy sauce, gochujang, gochugaru, sesame oil, and sugar to make the sauce.
- Heat a Blackstone Griddle on high. Render out the fat from the pork belly for about 3 minutes on each side. Cook until golden and lightly crispy or until the pork is cooked through. Set it aside.
- Using any of the leftover pork belly oils, sauté onions and garlic until translucent. Add the day-old rice and break up any chunks that remain.
- Add kimchi, kimchi juice, and the prepared sauce over the rice. Mix until the rice is evenly coated. This should take about 3-5 minutes.
- Optional: Create a hole in the middle of the fried rice and cook fried eggs in the center.
- Sprinkle cheese over the rice and let it melt.
- Garnish with green onions and enjoy your delicious Pork Belly and Kimchi Fried Rice!