Korean Pork BBQ Restaurant-Style Fried Rice
Delicious with added cheese, seaweed flakes, or egg!
Ingredients
Main ingredients
- Fresh Cabbage 30 g
- Low-sugar Oyster Sauce 5 g
- Korean Chili Powder (Gochugaru) 0.5 spoon
- Instant Black Rice Konjac 1 pack
- Whole Kernel Sweet Corn 25 g
- Perilla Leaf 0.3 bundle (20 leaves)
- Low-sugar Gochujang 5 g
- Low-sugar Ssamjang Sauce 15 g
- Napa Cabbage Kimchi 60 g
- Dark Soy Sauce 3 g
- Green Onion 30 g
- Pork Shoulder 110 g
Seasonings/Sauce
No seasonings/sauce have been registered.
Nutrition summary
Carbohydrates
36.07 g
43%
Protein
28.91 g
34%
Fat
8.56 g
23%
Cooking steps
-
1
Sprinkle pepper on pork shoulder and grill. Add chopped green onions to the rendered pork fat using kitchen scissors and stir-fry with 0.5T of Korean chili powder.
-
2
Add 1T dark soy sauce and 1T allulose, stir-fry, then add finely chopped kimchi and stir-fry again.
-
3
Add rice, then stir-fry together with 1T ssamjang, 0.3T gochujang, and 0.3T oyster sauce.
-
4
Roll and chop 6 perilla leaves, add with sweet corn, and stir-fry. In the end, press the fried rice on a low heat to get crispy bits at the bottom.
