Per serving · Approximate values estimated by AI
Classic Kimchi Fried Rice (Kimchi Bokkeumbap)
Traditional dish · Korean
A quintessential Korean comfort food, this classic Kimchi Fried Rice is made with well-fermented kimchi, rice, and savory additions, stir-fried to perfection.
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
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
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
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
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
Stir in sesame oil. Season with salt and black pepper to taste.
- 6
While the rice is frying, fry the eggs sunny-side up in a separate pan.
- 7
Serve the kimchi fried rice immediately, topped with a fried egg, chopped scallions, and toasted sesame seeds.
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