This Is How Koreans Really Make Kimchi Fried Rice at Home😋🔥

If you have kimchi and some pork, you already have what Koreans use to make real kimchi fried rice at home. It looks simple but tastes better than you'd think. Let me show you. Slice the pork belly thinly like this. It cooks faster and goes well with kimchi. Pork belly or pork's shoulder both work. A little fat makes kimchi fried rice taste better. Chop the kimchi into small pieces. Well fermented kimchi gives a deeper flavor when stir-fried. Put the pork in a preheated pan without oil and cook over medium heat. When the fat starts to add about one cup of kimchi, one tablespoon of soy sauce. If your kimchi is too sour, add one teaspoon of sugar. Add two tablespoons of kimchi juice for color and richness. For color and flavor, add a half tablespoon of gochugaru. Keep stir-frying until the moisture is mostly gone. Now add about two bowls of rice. Cold rice works fine. Don't mash it. Just gently loosen it. When it turns red and glossy, it's almost done. Turn off the heat. It's already good as it is. If you like it cleaner and simple, push the rice to one side. Add a little oil and fry two eggs in the middle. Sunny side up works well but mixing the egg into the rice also tastes good. A sprinkle of kimchi flakes adds a different layer of flavor. Do you prefer it with a fried egg on top or just as it is? Try it with the kimchi and rice you already have at home. Let me know how it turns out in the comments. See you in the next video!