Korean Brunch Feast: Kimchi Fried Rice and Spicy Pork Bulgogi Bowl

Allergens

Wheat (rice)

Ingredients

• 2 cups uncooked white rice
• 4 cups kimchi, roughly chopped
• 2 tbsp vegetable oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup frozen peas and carrots mix
• 4 green onions, thinly sliced
• 1 tsp sesame oil
• 1 lb pork shoulder, thinly sliced
• 4 tbsp gochujang (Korean red pepper paste)
• 2 tbsp soy sauce
• 1 tbsp sugar
• 2 tbsp rice wine
• 2 tbsp green onions, chopped for garnish

Instructions

1. Begin by cooking the white rice according to package instructions and set aside. In a large pan or wok, heat vegetable oil over medium high heat and sauté onion and garlic until fragrant and golden brown. Add chopped kimchi to the pan and cook for 3 4 minutes until heated through. Stir in the cooked rice, frozen peas and carrots mix, and green onions, then cook for another 2 3 minutes until well combined and heated through. Drizzle with sesame oil and set aside. In a separate pan, combine gochujang, soy sauce, sugar, and rice wine in a small bowl. Mix well to create the bulgogi marinade. Add thinly sliced pork shoulder to the marinade, ensuring all pieces are evenly coated. Let it sit for 10 minutes before cooking. Heat another pan or wok over high heat and cook the marinated pork until tender and slightly charred. Remove from heat and set aside. Assemble each dish by scooping a generous portion of kimchi fried rice into individual bowls, then adding the spicy pork bulgogi on top. Garnish with chopped green onions for an extra touch of color and flavor.

Chef’s Insight

The key to a perfect Korean Brunch Feast lies in finding the right balance of flavors, textures, and temperatures. Experiment with different ratios of kimchi fried rice and bulgogi to suit your taste preference.

Notes

To enhance the presentation, garnish with additional sliced green onions or toasted sesame seeds.