Wash the rice and let sit in a sieve for about 30 minutes. Cut the pork into 1 cm cubes. Cut the larger pieces of kimchi. (I use it as-is).
Sauté the pork in sesame oil, and season with yakiniku sauce, salt, and pepper.
Add the rice and the ☆ seasoning ingredients into the rice cooker, add water up to the two cup marker, and lightly stir. Place the pork on top, and switch on the rice maker.
Cook via the normal or mixed rice mode, and it is done. It will cook a bit hard. Please feel free to increase the amount of water.
Arrange onto plates, top with green onion, and it is done. It is also nice to top it off with Korean seaweed, a fried egg, or a soft-boiled egg.
I recommend using kimchi that is well-marinated and has a rich flavor. I think Korean-produced kimchi is the best.
Bit of wisdom on the effects of using ketchup as a secret ingredient: The acidic glutamine gives it an elegant flavor. You can also look forward to the benefits of antioxidants thanks to the lycopene.
Story Behind this Recipe
I cooked rice together with my favorite pork kimchi.
Please add in the kimchi juice as well. You can give it a bit of a crunch if you use the mixed rice setting on your rice cooker. All-purpose ketchup does a good job of giving this a nice flavor. It isn't nearly as spicy as it looks, so don't worry about that. Even kids can eat it without a problem. Feel free to increase the amount of kimchi and doubanjiang if you want it spicy.