CRISPY FRIED RICE

Instructions:

1.  In a bowl, combine the ssamjang, cornstarch, cooking wine, mirin, and soy sauce. Mix well.

2.  Remove the bones from the pork chops and cut into small cubes. Place cubes into the marinade. Cover and refrigerate for 5 hours to overnight. 

3.  In a medium bowl, beat the eggs. Add in a splash of milk and pinch of salt. This combo creates a fluffy and tasty scrambled eggs perfect for chahan.  Pour in eggs to a well-oiled pan on high heat for 2-3 minutes. Avoid over scrambling as the eggs will overcook. Return to the bowl, the eggs should be slightly runny.

4.  In the same well-oiled frying pan, add in the marinated pork and cook on medium-high heat for 3-5 minutes, occasionally stirring. 

5.  Add the rice and separate any clumps. Sprinkle the shantung powder and lightly mix until the rice is well coated with the marinade. A light browning should indicate that. Add in salt and pepper to taste. 

6.  Incorporate the egg and break apart with spatula. Lighlty stir. Turn stove off.

7.  Lastly, add the green onion on top. Top with sesame seeds and serve. I find adding the green onion last with the residual heat creates the perfect crisp and complements the ssamjang pork so well!

         Enjoy xx.