Kimchi Fried Rice Recipe
Ingredients
- 1/4 pound pork belly, skin off, cut lengthwise into 1/4-inch slices
- 1/4 cup soy sauce
- 1/4 cup mirin
- sea salt and white pepper to taste
- 2 tablespoons sesame oil, for frying
- 2 cups kimchi, julienned
- 1/4 cup Korean peppers (gochu), sliced into rings
- 4 cups cooked Calrose rise, chilled
- 1/4 cup kimchi juice, poired from a kimchee jar
- 1/4 cup chopped scallions
- 1 tablespoon vegetable oil
- 4 eggs
- 1 tablespoon roasted and salted sesame seeds
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