Classic Kimchi Fried Rice (Kimchi Bokkeumbap)

Ingredients

• Cooked rice2 cups
• Well-fermented kimchi1 cup, chopped
• Kimchi juice2 tablespoons
• Pork belly or Spam1/2 cup, diced
• Onion1/4 cup, diced
• Garlic1 teaspoon, minced
• Gochujang (Korean chili paste)1 teaspoon
• Soy sauce1 teaspoon
• Sesame oil1 teaspoon
• Vegetable oil1 tablespoon
• Eggs2
• Scallions1 tablespoon, chopped
• Toasted sesame seeds1 teaspoon
• Saltto taste
• Black pepperto taste

Steps

1. 1

   Heat vegetable oil in a large skillet or wok over medium-high heat. Add diced pork belly (or Spam) and cook until browned and slightly crispy. Remove and set aside.

2. 2

   Add diced onion to the skillet and sauté until softened, about 2-3 minutes. Add minced garlic and cook for another minute until fragrant.

3. 3

   Add chopped kimchi to the skillet and stir-fry for 5-7 minutes until softened and slightly caramelized. Stir in gochujang, soy sauce, and kimchi juice. Cook for 1-2 minutes until the sauce thickens.

4. 4

   Add the cooked rice and the cooked pork belly (or Spam) to the skillet. Stir well to combine everything, breaking up any clumps of rice. Stir-fry for another 5-7 minutes until the rice is heated through and slightly toasted.

5. 5

   Stir in sesame oil. Season with salt and black pepper to taste.

6. 6

   While the rice is frying, fry the eggs sunny-side up in a separate pan.

7. 7

   Serve the kimchi fried rice immediately, topped with a fried egg, chopped scallions, and toasted sesame seeds.