Recipes

Kimchi Fried Rice Loco Moco Burrito

Ingredients

Gochujang Pork Belly

  • 1/4 pound sliced pork belly
  • 1 cup gochujang
  • 1/2 cup honey
  • 1/4 cup water
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Kimchi Fried Rice

  • 2 tablespoons sesame oil
  • 1 cup roughly chopped kimchi
  • 1 tablespoon gochujang
  • 1 cup cooked Calrose Rice
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Kimchi Mayo

  • 1 cup mayonnaise
  • 1/2 cup blended kimchi
  • 1 tablespoon sriracha
  • 1 tablespoon fresh lemon juice
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Burrito Assembly

  • 1 large flour tortilla
  • 1/2 cup shredded mozzarella cheese
  • 1 fried egg
  • 1 packet packet brown gravy, prepared
  • Furikake, for garnish
  • Sliced scallions, for garnish

Directions

  1. Marinate the Pork Belly: In a bowl, combine pork belly, gochujang, honey, and water. Mix well, cover, and marinate in the refrigerator for 2 hours.
  2. Cook the Pork Belly: Heat a skillet over medium heat. Cook pork belly until fully cooked and caramelized. Set aside.
  3. Make the Kimchi Fried Rice: In a skillet over medium heat, warm sesame oil. Add chopped kimchi and gochujang, sautéing for 3–4 minutes until slightly caramelized. Stir in cooked Calrose Rice and cook until well combined. Remove from heat and cool slightly.
  4. Make the Kimchi Mayo: In a bowl, mix mayonnaise, blended kimchi, sriracha, and lemon juice until smooth. Set aside.
  5. Assemble the Burrito: Warm the tortilla in a pan. Spoon kimchi fried rice into the center, sprinkle with mozzarella, top with pork belly, and drizzle with kimchi mayo. Roll tightly.
  6. Toast and Serve: Toast the burrito in a medium-hot pan until golden on all sides. Top with a fried egg, pour over brown gravy, and garnish with furikake and sliced scallions. Serve immediately.