Korean BBQ Pork with Fried Rice

Korean BBQ Pork with Fried Rice

This authentic Korean barbecue pork with fried rice will soon become a family favourite. The fried rice could be authentic Korean by include Kim Chi or an easy substitute the family will love!

Total Time: Around 45 minutes

Serves: 4


  • 1 cup medium grain rice
  • 2 shallots, finely chopped
  • 500g pork fillet, very thinly sliced
  • 2 teaspoons minced garlic
  • 1 teaspoon minced ginger
  • 1 tablespoon sweet chilli sauce
  • 1 tablespoon caster sugar
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon sesame oil
  • 200g snow peas, finely chopped
  • 200g kimchi, finely chopped OR
    • 1 brown onion, diced,
    • 2 bok choy, chopped
    • 1 teaspoon sambal oeleck
  • 1 cup bean sprouts
  • 1 tablespoon sesame seeds
  • Iceberg lettuce leave, to serve


  • Cook rice following packet directions. Place in a bowl and place in freezer for 25 minutes.
  • Meanwhile, combine pork, garlic, ginger, sweet chilli sauce, sugar, vinegar and half the onion in a large bowl. Cover with glad wrap and place in the fridge for at least 30 minutes to marinade.
  • Heat wok on high. Add the pork, cook, turning occasionally for 2-3 minutes or until cooked through. Transfer to a bowl and cover with foil to keep warm.
  • Heat remaining oil in a wok over high heat. Add the snow peas, stir-fry for 2 minutes or until softened. Add the rice and the kimchi/other option and stir-fry for 2-3 minutes or until heated through and well combined. Add the bean sprouts, shallots and sesame seeds. Toss to combine. Remove from heat.
  • Place the rice in a large serving bowl. Place the pork on a separate serving plate. Serve immediately with lettuce leaves. Place the rice and pork in the lettuce leaves to serve.

Original Recipe Link: Korean Barbecue Pork with Kimchi Fried Rice || Taste.com.au


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