I always feel like a wizard when I repurpose leftovers in an entirely new meal rather than just heating and eating. This meal is one of my favorite leftover dishes I know how to make—and, funnily enough, at least half the reason why we make the trek to Minneapolis for a rack of Ted Cook’s ribs when the craving hits.
I can’t take credit for the inspiration for this dish. My husband was visiting friends one (late) night in April 2024, and they made their own take on Gyeran Bap (Korean Egg Rice). He came home raving about how delicious it was, so, naturally, I had to ask for the recipe.
This is my take on their take, and it’s satisfying every time.
- Cook 1 cup dry jasmine rice with 1 1/4 cup water, 1 tablespoon toasted sesame oil, and 1 tablespoon coconut aminos or soy sauce. (I usually add all of these ingredients to my rice cooker and set it/forget it for a super hands-off cook.)
- While the rice is cooking, chop the meat off of 3-4 barbecue pork ribs. Put the meat in a skillet and toast for 5 minutes or so to heat it through and crisp it up a bit. Set aside, leaving as much rendered fat in the skillet as possible.
- In the same skillet as you warmed the rib meat, fry two eggs sunny-side up. (Do this as close to serving time as possible.)
- When the rice is done, stir the rib meat into the rice while still in the rice cooker.
- Assembly time! Divide rice and meat in two bowls. Top with 1/2 to 3/4 cup chopped kimchi, 2 chopped green onions, and a fried egg on each bowl. Garnish the bowls with a generous spoonful of chili crisp, toasted sesame seeds, and a drizzle of sriracha. Eat with chopsticks, a spoon, or rolled up in dried seaweed sheets.