Ingredients:
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For the Kimchi Fried Rice:
- 2 cups cooked rice (preferably day-old rice for better texture)
- 2 tablespoons Foodie Tasting Room O.G.S. (Orange | Ginger | Sesame) EVOO & Balsamic Blend
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- 1/2 pound pork belly, diced into small cubes
- 1 cup kimchi, chopped (preferably house-made or well-fermented)
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 2 garlic cloves, minced
- 1/4 onion, diced
- 2 green onions, sliced
- 1 tablespoon sugar (optional, to balance the acidity of kimchi)
- Salt and pepper to taste
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For the Fried Egg:
- 2 eggs
- Salt and pepper, to taste
- A little oil for frying
Instructions:
1. Prepare the Pork Belly:
- Heat a large skillet or wok over medium-high heat and add the diced pork belly. Cook, stirring occasionally, until the pork belly is crispy and browned, about 6-8 minutes. Remove the pork belly from the skillet and set it aside, leaving a bit of the rendered fat in the pan.
2. Cook the Kimchi Fried Rice:
- In the same skillet with the rendered fat, add a bit of vegetable oil if necessary. Add the diced onion and minced garlic, and sauté until fragrant and translucent, about 2 minutes.
- Add the chopped kimchi to the skillet, and sauté for 3-4 minutes, allowing it to caramelize slightly and intensify in flavor. Stir in the gochujang, soy sauce, and sesame oil, cooking for another 1-2 minutes.
- Add the rice to the skillet, breaking up any clumps with a spatula. Stir everything together, ensuring the rice is well-coated in the kimchi mixture. If you like a touch of sweetness to balance the sourness of the kimchi, you can add the sugar here. Season with salt and pepper to taste.
- Add the cooked pork belly back into the skillet, and stir to combine. Let everything cook together for another 2-3 minutes, allowing the flavors to meld.
3. Fry the Eggs:
- In a separate small pan, heat a little oil over medium-high heat. Crack the eggs into the pan and fry them to your desired level of doneness. Traditionally, a runny yolk adds a rich element to the dish, but you can cook the eggs however you prefer.
4. Assemble and Serve:
- To serve, spoon the kimchi fried rice onto plates and top each with a fried egg. Garnish with sliced green onions for a pop of color and fresh flavor. Drizzle with O.G.S. (Orange | Ginger | Sesame) EVOO & Balsamic Blend.
Why Chef Tony Yoo’s Kimchi Fried Rice with Pork Belly Stands Out
Chef Tony Yoo’s Kimchi Fried Rice with Pork Belly is a perfect representation of his culinary approach: he takes simple, traditional ingredients and elevates them through technique and creativity. The crispy pork belly adds an irresistible crunch and richness to the dish, while the kimchi brings a fermented depth and acidity that cuts through the richness of the meat. The rice serves as a comforting base, absorbing all the flavors of the gochujang, kimchi, and sesame oil.
What truly makes this dish special is the balance of textures. You’ve got the crispy pork belly, the soft rice, the chewy kimchi, and the creamy richness of the fried egg on top. It’s a dish that excites all of the senses—flavor, texture, and presentation.
Chef Yoo’s use of house-made kimchi is key to this dish. The quality of the kimchi makes a huge difference, as it adds not only the tanginess but also the complexity that comes from fermentation. The combination of gochujang, soy sauce, and sesame oil brings a savory, umami-packed sauce to the rice, giving it depth and richness.
How Chef Tony Yoo Has Inspired My Cooking
Chef Tony Yoo’s Kimchi Fried Rice with Pork Belly has deeply inspired my approach to cooking. What stands out to me most is his ability to take familiar ingredients and transform them into something exciting and indulgent. The creativity of using crispy pork belly in a dish like kimchi fried rice has encouraged me to think outside the box when it comes to pairing flavors and textures.
Additionally, Chef Yoo’s mastery of layering bold flavors is something I strive to incorporate into my own cooking. The balance between the spicy, sour, and savory elements in the fried rice is a reminder that cooking is about understanding how different flavors and textures can complement each other. I’ve learned from him the importance of not just adding ingredients but understanding the role each component plays in the dish—whether it’s the heat of gochujang, the tang of kimchi, or the richness of pork belly.
Chef Yoo has also inspired me to be more adventurous with my use of fermented ingredients, which is something I’d never fully explored before. Kimchi, gochujang, and even miso or soy-based pastes can add so much depth to dishes, and learning to work with them has opened up a whole new world of flavors in my cooking.
A Bold and Flavorful Dish to Try
Chef Tony Yoo’s Kimchi Fried Rice with Pork Belly is a perfect example of how to take a simple comfort food and elevate it to new heights. The combination of crispy pork belly, tangy kimchi, and savory fried rice topped with a perfectly fried egg is both satisfying and exciting. It’s a dish that showcases the power of bold, well-balanced flavors and the art of cooking with intention.
This dish has inspired me to embrace creativity in the kitchen, experiment with bold flavors, and always think about how to balance textures and tastes. If you’re looking to try something new and flavorful, Chef Tony Yoo’s Kimchi Fried Rice with Pork Belly is a must-try. It’s a meal that will fill you up, excite your taste buds, and inspire you to get more adventurous with your cooking.