ข้าวผัดกิมจิหมูสามชั้นชีสลาวา

Kimchi Fried Rice with Pork Belly and Cheese Lava

food	Food type	Main Ingredients	Take time	Serve
Korea	Rice and flour	Pork	45 Min	1 place

ingredient

For Japanese rice (1 recipe makes 2,000 grams of cooked rice)

1000 grams Aero Japanese rice Sasanishiki

1300 ml Aero plain water

For fried rice, 2 servings

300 grams Aero Japanese rice, Sasanishiki, cooked

100 grams of Kimchitrajongka, sliced

50g Chongjongwon Gochujang Korean Chili Sauce

120 grams Aero pork belly for stir-frying

100 grams Aero pork belly, fried and crispy

50 grams of chopped onion

50 grams of shredded carrots

10 grams fresh garlic, peeled, chopped

15 ml Aero Soybean Oil

50 grams Aero water

10 grams of pure white sugar, 1 kg.

10 grams soy sauce

5 grams of Chongjongwon Korean chili powder

5 grams of chopped spring onions

200 grams HORECA yellow moss shredded 1 kg.

2 sets of Aero black PP food boxes, 2 compartments, with lid, 900 ml.

2 sets of black spoon and fork sets, plastic wrapped, panel type, size 15 cm.

Preparation

Heat a pan, add oil and pork belly and stir-fry.
When the pork is cooked, add the onion and garlic and continue to stir-fry until cooked. Add the carrots, gochujang sauce and season with all the seasonings.
Add water to mix the ingredients well. Continue to stir-fry until thickened.
Add kimchi and 300 grams of rice. Stir-fry until well combined. Top with spring onions and pork belly.
Place in a hot pan, add cheese around and heat until the cheese melts or put in the oven.

Tags: Korean Food Pork Rice