If you’re looking for a tasty and spicy dish, this kimchi pork mince fried rice is definitely worth a try. This dish uses two key Korean favourites: spicy, sour kimchi, and hot gochujang. Kimchi is a traditional Korean side dish made from fermented vegetables, usually napa cabbage or radish, that is both tangy and spicy. Gochujang, on the other hand, is a Korean chilli paste that’s used as a condiment or seasoning in many Korean dishes.
To make kimchi pork mince fried rice, you will need a few basic ingredients, including rice, pork mince, kimchi, gochujang, garlic, and onion. The dish is easy to prepare, and you can customize it to suit your taste preferences by adjusting the amount of spice or adding other ingredients like vegetables.
How to make it
To start, cook your rice according to package instructions and set it aside. Then, heat a wok or large frying pan and add some oil. Once the oil is hot, add onion and sauté until the onion is translucent. Next, add the garlic, then pork mince and cook until browned and fully cooked through. Stir through spring onion (scallion) whites. Add the kimchi and gochujang, plus soy sauce for saltiness, and stir well to combine. If you want a milder dish, you can use less gochujang or leave it out altogether.
Once the kimchi and pork mixture is cooked through and fragrant, add the cooked rice and stir well to combine. Cook for a few minutes until the rice is heated through and has absorbed the flavours of the kimchi and pork. Finish the dish off by garnishing with spring onion greens and sesame seeds, then serve with a fried egg. The creaminess of the yolk adds a subtle delight to the finished dish.
You can enjoy this versatile kimchi pork mince fried rice for lunch, or dinner. It’s also a great way to use up leftover rice or kimchi. The combination of spicy kimchi and savoury pork is a match made in heaven! The gochujang adds an extra layer of heat and depth of flavour. This dish is perfect for anyone who loves bold, spicy flavours and wants to try something new and different.
Kimchi pork mince fried rice is a delicious dish. Kimchi, the star ingredient, is a traditional Korean side dish that adds tangy and spicy flavours to the meal. Gochujang, another Korean staple, adds an extra layer of heat and depth of flavour. This dish is easy to prepare and customizable to suit your taste preferences. It’s a great way to use up leftovers and perfect for anyone who loves bold, spicy flavours.
Kimchi pork mince fried rice
- 1 tbsp groundnut oil
- 500 g pork mince lean
- 400 g rice cooked, leftover is best
- 1 onions chopped
- 3 cloves garlic finely chopped
- 250 g kimchi chopped
- 1 tbsp kimchi juice
- 1 tsp light soy sauce
- 2 tbsp gochujang
- 0.25 tsp sugar
- 2 tsp sesame oil
- black pepper to season
- 3 spring onions chopped; white parts for the dish, green to garnish
- sesame seeds to garnish
- 1 tbsp vegetable oil
- 4 free range eggs lightly fried
- heat your wok over a high heat and add the groundnut oil
- when it’s nearly smoking, add the onion and fry for a minute or so, until the onion is turning translucent
- add the garlic and fry for around 10 seconds
- push the garlic and onion to the side of the wok and add the pork mince, frying it for around 2 minutes, until it starts to brown
- add the kimchi, kimchi juice, gochujang, sugar and soy sauce, season with black pepper and fry all together with the pork mince, onion and garlic for around 2-3 minutes
- add the rice and stir-fry for a further 2 minutes
- add the spring onion whites and the sesame oil and fry for a further 2 minutes
- in a frying pan, heat the vegetable oil and lightly fry your eggs
- serve the fried rice in a bowl, garnished with sesame seeds and the spring onion greens, and topped with a fried egg