Hello! Today’s recipe is a pork neck kimchi fried rice recipe made using only relatively cheap pork neck. For those who thought that salty Spam is the best for kimchi fried rice, you’ll find this version very satisfying! It’s a taste that is somewhat mild yet savory enough for everyone to enjoy! Let’s find out what the recipe is like?!
Introduction to Pork Neck Kimchi Fried Rice Ingredients
First, I prepared 200g of pork neck for two servings! Honestly, this might feel a bit much. But isn’t it better to have more meat? It’s good to let the pork neck sit at room temperature for a while before cooking it.
[Pork Neck Kimchi Fried Rice for 2 Servings]
- 2 servings of rice (equivalent to 2-3 packs of instant rice)
- 1 cup of kimchi (180ml)
- 200g of pork neck
- 1 stalk of green onion
- 0.5-1 tablespoon of oyster sauce, 1 teaspoon of soy sauce
- 1-2 tablespoons of kimchi juice or gochujang
- 0.5 tablespoon of red pepper powder, 1 tablespoon of sugar
- A pinch of salt and pepper, 2-3 tablespoons of cooking oil
- 2 eggs (optional), a bit of roasted sesame seeds (optional)
- A bit of seaweed flakes (optional), 0.5 tablespoon of butter (optional)
For fried rice, it’s good to use slightly thawed frozen rice or cold rice that’s a bit firm… but you can prepare it to your liking.
Pork Neck Kimchi Fried Rice Recipe Summary
- Finely chop the kimchi and green onion.
- In a suitable frying pan, add 1 tablespoon of cooking oil and heat over medium heat, then cook the pork neck. Season lightly with salt and pepper while cooking.
- Chop the cooked pork neck into small pieces, return to the pan, add an additional tablespoon of cooking oil, and fry until golden brown.
- Add the chopped green onion and stir-fry to release the green onion oil.
- Add the kimchi to the cooked meat and green onion, and stir-fry. Add 1 tablespoon of sugar to balance the sourness.
- Add 1 tablespoon of soy sauce and 0.5 tablespoon of red pepper powder to one side of the pan, slightly burn it, then mix well with the ingredients.
- Add rice, 1-2 tablespoons of gochujang, and 0.5 tablespoon of oyster sauce to the ingredients, mix well while stir-frying, and adjust the seasoning with oyster sauce.
- Top the finished fried rice with a fried egg, roasted sesame seeds, seaweed flakes, or butter according to your preference.
🥗 Ingredient Preparation Time: 10 minutes
🍳 Cooking Time: 15 minutes
Pork Neck Kimchi Fried Rice Ingredient Preparation
For ingredient preparation, just prepare the green onion and kimchi. I chopped them as finely as possible to focus on the meat texture! Prepare them to your liking.
Cooking Pork Neck Kimchi Fried Rice
Prepare a sufficiently wide pan. Since we’ll be making kimchi fried rice right after cooking the meat, it’s good to have a pan that’s convenient for one-pan cooking. Add 1-2 tablespoons of cooking oil! Heat it up on high heat.
Oops, don’t forget to lightly wipe the moisture off the surface of the pork neck that was left at room temperature! Once the cooking oil is sufficiently heated, cook the pork neck thoroughly.
When cooking the pork neck, it’s good to cook it thoroughly on the outside! You don’t need to cook it all the way through. Once cooked, cut the meat into bite-sized pieces, and we’ll use the oil in the pan as is.
Return the bite-sized pork pieces to the pan. I cut them into slightly larger pieces! This size should be good for enjoying the meat texture. You can also add the green onion first and stir-fry to release the green onion oil before adding the pork.
Lightly season the pork with salt and pepper, and cook it thoroughly once more. The more thoroughly the pork is cooked, the better the taste will be.
After stir-frying the pork, adjust the heat to medium. If the oil seems a bit lacking, add 1-2 tablespoons of cooking oil and add the chopped kimchi!
After adding the kimchi, mix it lightly with the meat, and add 1 tablespoon of sugar depending on the sourness of the kimchi.
Mix the added sugar well with the kimchi and pork! Once the kimchi is cooked, push it to one side!
Turn the heat up slightly to high, add 1 tablespoon of soy sauce and 0.5 tablespoon of red pepper powder, and slightly burn it to create a smoky flavor, then mix well with the kimchi and pork.
Turn the heat back to medium, and add rice, 1-2 tablespoons of gochujang, and 0.5 tablespoon of oyster sauce!
Now, mix evenly over low heat while cooking. The slightly savory taste of gochujang will enhance the flavor! While mixing the rice at the end, prepare a fried egg for an even better experience.
Place the finished kimchi fried rice in a serving bowl! I like to press it into a rice bowl and then transfer it to a wide dish, but feel free to serve it however you like.
Top with a fried egg, sprinkle some seaweed flakes, and finish. Depending on your preference, you can also finish with just roasted sesame seeds. If you want a slightly nutty flavor, I recommend placing a piece of butter between the egg and rice.
Finish according to your preference! Even just eating the kimchi fried rice alone is quite tasty, so enjoy it however you like.
Pork Neck Kimchi Fried Rice Completion Gallery
Pork Neck Kimchi Fried Rice Completion
So here is the completed pork neck kimchi fried rice. As mentioned, it’s nice to enjoy it with a slightly mild taste when made with pork neck instead of Spam, but this style is also really good!
You can adjust the slightly salty umami flavor with gochujang, and add various toppings according to your preference for an even more delicious experience.
The pork neck is large enough to enjoy the meat texture! If you have other good toppings besides egg, butter, seaweed flakes, and roasted sesame seeds, please share them in the comments! 😊
It’s really simple, but how about this delicious pork neck kimchi fried rice!? It’s easy to make and tastes great, making it perfect for a weekend meal. It’s a taste you won’t regret.
