Kimchi Bokkeumbap (Kimchi Fried Rice)

Name: Kimchi Bokkeumbap (Kimchi Fried Rice)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Ingredients: 1.5 cups Well-fermented kimchi; 2 bowls Cold cooked rice; 100 g Pork; 0.5 Onion; 1 stalk Green onion; 2 Eggs; 2 tbsp Gim (seaweed) flakes; 2 tbsp Cooking oil; 1 tbsp Gochugaru (chili powder); 2 tbsp Kimchi brine; 1 tbsp Soy sauce; 0.5 tbsp Sugar; 1 tbsp Sesame oil; 1 pat Butter; Sesame seeds

Day-old rice stir-fried with well-fermented kimchi and pork, finished with sesame oil and a runny fried egg — Korea's go-to comfort meal, ready in 20 minutes from whatever is in the fridge.

Ingredients

2servings

Well-fermented kimchi1.5 cups
Cold cooked rice · day-old is best2 bowls
Pork · diced, or Spam/bacon100 g
Onion0.5
Green onion1 stalk
Eggs · for frying2
Gim (seaweed) flakes2 tbsp
Cooking oil2 tbsp
Seasoning
Gochugaru (chili powder) · for color/heat, optional1 tbsp
Kimchi brine2 tbsp
Soy sauce1 tbsp
Sugar0.5 tbsp
Sesame oil1 tbsp
Butter · optional1 pat
Sesame seeds · a pinch

Steps

Finely chop the kimchi, finely dice the onion and green onion, and dice the pork.
Heat oil in a pan, stir-fry the pork, then add the onion and cook until translucent.
⏲ 3 min
Add the chopped kimchi and stir-fry until softened and the sourness cooks off, then add gochugaru, sugar, and kimchi brine and fry a little more.
⏲ 4 min
Add the cold rice and stir-fry, spreading it with the spatula so it mixes evenly with the kimchi; season with soy sauce.
⏲ 3 min
Turn off the heat and fold in sesame oil, sesame seeds, green onion (and butter).
Fry the eggs sunny-side-up in another pan. Plate the rice, scatter gim flakes, and top with an egg.
⏲ 2 min

Tips & Variations

Variations

Tuna kimchi fried rice: Use drained canned tuna instead of pork.
Cheese kimchi fried rice: Melt a slice of cheese or mozzarella on top at the end.
Spam kimchi fried rice: Cube some Spam for a savory, salty hit.
Flying-fish-roe version: Top with tobiko and gim flakes for a sushi-bar feel.

Tips

Aged, sour kimchi is best here — frying turns its tang into deep savoriness.
Use cold, day-old rice so it fries up fluffy; fresh rice goes mushy.
Stir-fry the kimchi thoroughly to break it down for a richer flavor.
A finish of sesame oil and a pat of butter lifts the whole dish.
Break the runny yolk and stir it through as you eat.

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