'Bokkeumbap' is a classic Korean dish. This kimchi fried rice is served with gochujang pork chops or a fried egg for the vegetarians.
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First we're going to marinate the pork chops. Peel and roughly chop the onion, garlic cloves and ginger root. Combine onion, garlic and ginger with ketjap, honey, rice vinegar and gochujang.
Season the pork chops on both sides with pepper and salt and add them along with the marinade to the ziplock bag. Marinate for at least an hour, but how longer you wait how tastier the meat will be.
Cook the rice according to the package, you can use any kind of rice you like. Drain the rice and set aside. Meanwhile finely chop the kimchi and combine the kimchi juice with 3 tablespoons gochujang.
Chop the spring onions in fine rings and set aside.
Heat oil in the large skillet. Remove the roughly chopped onion, garlic and ginger and cook the pork chops for about 4 minutes per side. Meanwhile heat the wok until it starts to smoke, then add a bit of neutral oil and cook the finely chopped kimchi a few minutes on high heat.
Add the rice and cook a few minutes more. Add the red pepper mixture and stir well. Add the sesame oil and sprinkle the rice with sesame seeds and spring onions.
Serbe the rice with the pork chops and if you like a simple carrot salad. The carrot lints are seasoned with white balsamic vinegar, pepper and salt. Enjoy!
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