Kimchi Bokkeumbap

Name: Kimchi Bokkeumbap
Yield: 4 servings
Cuisine: Korean
Ingredients: 2 cups day-old short-grain rice; 1 cup well-fermented kimchi, chopped, plus 2 tbsp juice; 100g pork belly or ham, diced; 1 tbsp gochujang and 1 tsp gochugaru; 1 tsp soy sauce, 1 tsp sugar, 1 tsp sesame oil; 2 eggs, fried; Spring onion, sesame seeds and roasted seaweed strips

김치볶음밥/KIM-chee BOK-kum-bap/

Also known as: Kimchi Fried Rice, Kimchi Bokkeum Bap

About this dish

Fried rice with sour kimchi, pork or spam, and gochujang, topped with a fried egg.

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Ingredients

🍚2 cups day-old short-grain rice

🥬1 cup well-fermented kimchi, chopped, plus 2 tbsp juice

🐖100g pork belly or ham, diced

🌶️1 tbsp gochujang and 1 tsp gochugaru

🫙1 tsp soy sauce, 1 tsp sugar, 1 tsp sesame oil

🥚2 eggs, fried

🌿Spring onion, sesame seeds and roasted seaweed strips

Method

Serves 4

Fry the pork until browned, then add the kimchi and stir-fry for 3–4 minutes.

Stir in the gochujang, gochugaru, soy sauce and sugar.

Add the rice and kimchi juice and stir-fry until evenly coloured and hot.

Finish with sesame oil.

Serve topped with a fried egg, spring onion, sesame and seaweed.

✓ What Makes it Authentic

Kimchi fried rice is a thrifty Korean home favourite, made with well-fermented kimchi and leftover rice.

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