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Korean barbecue pork with kimchi fried rice

    • Method
    • Notes
    1. Step 1

      Cook SunRice medium grain rice following packet directions. Spread rice evenly over a large baking tray. Place in the fridge for 2-3 hours or overnight until rice dries. {Or place in freezer for 25 minutes}

    2. Step 2

      Meanwhile, combine the pork, garlic, ginger, chilli powder, chilli sauce, sugar, vinegar and half the oil in a large bowl. Season with ground white pepper. Cover with plastic wrap and place in the fridge for 1 hour to marinate.

    3. Step 3

      Place the green onions in a bowl of iced water, set aside to curl.

    4. Step 4

      Heat a chargrill pan on high. Add half the pork; cook, turning occasionally, for 2-3 minutes or until cooked through. Transfer to a bowl. Repeat with remaining pork.

    5. Step 5

      Heat remaining oil in a wok over high heat. Add the beans; stir-fry for 2 minutes or until beans begin to blister. Add the rice and kimchi; stir-fry for 2-3 minutes or until heated through and well combine. Add the bean sprouts and toss to combine. Remove from heat.

    6. Step 6

      Place the rice in a large serving bowl. Sprinkle with green onions and sesame seeds. Place the pork in a separate serving bowl. Serve immediately with butter lettuce leaves. Place the rice and pork on lettuce leaves to serve.

    Kimchi is available from Asian grocery stores. Replace with thickly sliced wombok and Korean chilli powder if unavailable.