Cheesy Kimchi & Pork Cast Iron Rice

In winter, besides enjoying hot pot, claypot rice is also a must-have! This time, BigBoy has created a variation by using a cast iron pot instead of a traditional claypot to make a Korean-style claypot rice.

This Kimchi & Pork Cast-iron Rice blends the spicy kick of kimchi with the sweet flavour of mirin, combining sweet, sour, and spicy elements into a uniquely flavourful dish. The spiciness of the kimchi and the sweetness of the mirin intertwine, creating a balance of mild heat and subtle sweetness. The rich cheese and half-cooked egg add a creamy texture and enhance the overall taste, making this casserole rice even more delicious. Additionally, the crispy rice crust at the bottom of the casserole adds a delightful crunch to every bite, making it irresistible.

Using a cast iron pot for cooking this casserole rice offers distinct advantages over traditional claypots. Cast iron heats up more quickly and evenly, ensuring that each grain of rice is uniformly cooked, resulting in a crispier rice crust at the bottom.

This Kimchi & Pork Cast-iron Rice not only combines rich flavours but also enhances the overall taste through the characteristics of the cast iron pot. The spiciness of the kimchi, the sweetness of the mirin, the richness of the cheese, and the creaminess of the soft-boiled egg come together to create a mouthwatering dish. Highly recommended by BigBoy!

Ingredients (serve 2)

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Rice	250g
Pork Slices	150g
Onion	1/2 each
Kimchi	50g
Shimeji Mushroom	100g
Wombak	few slices
Egg	1 each
Mozzarella Cheese	30g
Korean Gochujang	2 tbsp
Soy Sauce	1 tbsp
Mirin	2 tbsp
Water	1 tbsp

Steps

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1. Slice the onion into strips; cut the Chinese cabbage into small pieces; remove the stems from the mushrooms.

2. Over medium heat, add a small amount of oil and sauté the onion and Chinese cabbage until softened. Then, add the pork slices and cook until they change color.

3. First, add soy sauce, mirin, water, and Gochujang (chilli paste), and mix well. Then, add the mushrooms and kimchi (since kimchi should not be cooked for too long, add it last). Cook until the liquid is reduced, then turn off the heat and set aside.

4. In a separate cast iron pot, brush a thin layer of oil.

5. Heat over medium heat, add the rice and water (with a ratio of 1:1, that is, 250g of rice to 250g of water), and bring to a boil.

6. Once it starts to boil or emit steam, reduce the heat to low, cover the pot with a lid, and cook for 10-11 minutes.

7. After 10-11 minutes, remove the lid and turn off the heat. Arrange the kimchi pork around the edges in a circle, crack an egg in the center, and sprinkle with cheese. Once all the ingredients are arranged, cover with the lid and bake for 5 minutes, then it's ready to serve!