- Main
- Pork
- Korean
- One pot
- Stovetop
Ingredients
- 1 lb
ground pork
- 1 1/2 cups
napa cabbage kimchi, drained and coarsely chopped, juice reserved
- 3 tbsp
kimchi juice
- 2 tbsp
gochujang
- 1 tbsp
soy sauce
- 1 tsp
sugar
- 4 cloves
garlic, minced
- 2 tbsp
neutral oil, such as canola
1 tbsp in step 2, 1 tbsp in step 5
- 4 cups
cooked short-grain white rice, cold, from the fridge, clumps broken up
- 1 tbsp
toasted sesame oil
- 4
eggs
- 4
scallions, thinly sliced
- 2 pieces
roasted nori sheets, cut or torn into thin strips
- 1 tsp
toasted sesame seeds (optional)
salt, to taste
- Dairy-free
Contains eggs (eggs), soy (gochujang, soy sauce), wheat (soy sauce) and sesame (toasted sesame oil, toasted sesame seeds).
May contain fish, depending on the napa cabbage kimchi: check the label.
May contain shellfish, depending on the napa cabbage kimchi: check the label.
Not checked: kimchi juice.
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Get everything ready before you turn on the heat: chop the kimchi (save 3 tbsp of its juice), mince the garlic, slice the scallions, and break up the cold rice with your fingers so there are no clumps. In a small bowl, stir together the kimchi juice, gochujang, soy sauce and sugar.
8 min
- 1 1/2 cups napa cabbage kimchi
- 3 tbsp kimchi juice
- 2 tbsp gochujang
- 1 tbsp soy sauce
- 1 tsp sugar
- 4 cloves garlic
- 4 cups cooked short-grain white rice
- 4 scallions
- Step 2
Heat 1 tbsp of the neutral oil in a large skillet over medium-high heat. Add the ground pork and a pinch of salt. Cook, breaking it into small pieces with a spoon, until no pink remains and the edges are browned, 5 to 6 minutes.
6 min
- 1 lb ground pork
- 1 tbsp neutral oil, such as canola
- salt
- Step 3
Add the chopped kimchi and garlic. Cook, stirring, until the kimchi smells toasty and starts to caramelize, about 3 minutes. Stir in the gochujang mixture and let it bubble for 30 seconds.
4 min
- 1 1/2 cups napa cabbage kimchi
- 2 tbsp gochujang
- 4 cloves garlic
- Step 4
Add the cold rice and the sesame oil. Fold and press the rice into the pan, then stir, repeating until every grain is coated red and the rice is hot with a few crisp bits on the bottom, 3 to 4 minutes. Taste and add salt if needed. Turn off the heat and cover to keep warm.
4 min
- 4 cups cooked short-grain white rice
- 1 tbsp toasted sesame oil
- salt
- Step 5
In a nonstick skillet, heat the remaining 1 tbsp neutral oil over medium-high until it shimmers. Crack in the eggs (two at a time if the pan is small) and fry without flipping until the whites are set with crisp lacy edges and the yolks are still runny, 2 to 3 minutes. Season with a pinch of salt.
4 min
- 1 tbsp neutral oil, such as canola
- 4 eggs
- salt
- Step 6
Divide the rice among 4 bowls. Top each with a fried egg, then scatter with scallions, nori strips and sesame seeds. Break the yolk and stir it through as you eat.
2 min
- 4 scallions
- 2 pieces roasted nori sheets
- 1 tsp toasted sesame seeds
Where it’s from
Written by AI from an idea
Version 1, saved Oct 4, 2026