Kimchi Bokkeumbap
This quick and flavorful Korean fried rice dish features fermented kimchi, rice, and often a protein. It's a comforting and satisfying meal, perfect for using up leftover rice.
An original recipe by Forkin
- Total time
- 25 min
- Serves
- 2
- Difficulty
- Easy
- Per serving
- 738 kcal
Allergen information: may contain eggs, fish, gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 150 gkimchi, chopped
- 30 mlkimchi juice
- 300 gcooked rice, day-old
- 100 gpork belly, diced(optional)
- 0.5 pcsyellow onion, diced
- 2 clovegarlic, minced
- 1 tbspgochujang
- 1 tbspsoy sauce
- 1 tspsesame oil
- 1 tbspcooking oil
garnish
- 1 pcsscallion, chopped
- 2 pcsfried egg(optional)
- 1 tsptoasted sesame seed(optional)
Equipment
wok · spatula · large non-stick pan
The method
Step by step
- 1
Heat cooking oil in a large non-stick pan or wok over medium-high heat.
About 1 min
- 2
If using, add pork belly to the pan and cook until crispy and browned, about 5-7 minutes. Remove pork belly and set aside, leaving the rendered fat in the pan.
About 7 min
Cook’s note: You can skip the pork belly for a vegetarian version or use another protein like spam or tuna.
- 3
Add yellow onion to the pan and sauté until softened, about 3-4 minutes.
About 4 min
- 4
Stir in the minced garlic and cook for 30 seconds until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
- 5
Add the chopped kimchi to the pan and stir-fry for 3-5 minutes, allowing it to soften and become more flavorful.
About 5 min
Cook’s note: Cooking the kimchi well enhances its flavor in the fried rice.
- 6
Push the kimchi and onion mixture to one side of the pan. Add gochujang and kimchi juice to the empty side, stir them together for about 30 seconds, then mix with the kimchi.
About 1 min
- 7
Add the day-old cooked rice to the pan. Break up any clumps with your spatula and mix everything thoroughly.
About 2 min
Cook’s note: Day-old rice works best for fried rice as it's drier and less likely to clump.
- 8
Stir in the soy sauce and sesame oil. If you cooked pork belly, return it to the pan now.
About 1 min
Cook’s note: Taste and adjust seasoning if needed.
- 9
Divide the kimchi bokkeumbap into two bowls. Garnish with chopped scallions, a fried egg, and toasted sesame seeds, if desired.
Per serving
Nutrition
- Calories
- 738.4kcal
- Protein
- 21.8g
- Carbs
- 61.1g
- Fat
- 46.9g
- Fibre
- 4.3g
- Sugar
- 5.2g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover kimchi bokkeumbap in an airtight container in the refrigerator.
Reheat in a microwave or on a stovetop over medium heat until warmed through.
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