Main Course

Kimchi Bokkeumbap

Name: Kimchi Bokkeumbap
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: korean
Ingredients: 150 g kimchi chopped; 30 ml kimchi juice; 300 g cooked rice day-old; 100 g pork belly diced (optional); 0.5 pcs yellow onion diced; 2 clove garlic minced; 1 tbsp gochujang; 1 tbsp soy sauce; 1 tsp sesame oil; 1 tbsp cooking oil; 1 pcs scallion chopped; 2 pcs fried egg (optional); 1 tsp toasted sesame seed (optional)

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

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

48%Score

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

Storage

Store leftover kimchi bokkeumbap in an airtight container in the refrigerator.

Reheating

Reheat in a microwave or on a stovetop over medium heat until warmed through.