Kimchi fried rice

Name: Kimchi fried rice
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 2
Cuisine: South Korea
Ingredients: 400 g Cooked short-grain rice, cold; 200 g Kimchi, chopped; 3 tbsp Kimchi juice; 100 g Pork belly or bacon, diced; 1 tbsp Gochujang (Korean chilli paste); 1 tsp Soy sauce; 1 tsp Sesame oil; 2 Spring onions; 2 Eggs; 1 Nori sheet; 1 tsp Toasted sesame seeds; 1 tbsp Vegetable oil

Kimchi bokkeumbap: a quick Korean fried rice with tangy kimchi and pork, topped with a runny fried egg.

22 min10 prep · 12 cook
EasyDifficulty
620 kcalper serving

Ingredients

2 servings

Cooked short-grain rice, cold400 g
Kimchi, chopped200 g
Kimchi juice3 tbsp
Pork belly or bacon, diced100 g
Gochujang (Korean chilli paste)1 tbsp
Soy sauce1 tsp
Sesame oil1 tsp
Spring onions2
Eggs2
Nori sheet1
Toasted sesame seeds1 tsp
Vegetable oil1 tbsp

Missing something? Ingredients with × can be left out.

Steps

1
Fry the pork in the oil over a medium-high heat until it starts to crisp.
2
Add the kimchi and fry until it softens and caramelises a little.
3
Stir in the gochujang, then the rice, kimchi juice and soy sauce, breaking up any clumps.
4
Off the heat, stir in the sesame oil and most of the sliced spring onions.
5
Fry the eggs with crispy edges and runny yolks.
6
Serve the rice topped with an egg, crumbled nori, sesame seeds and the rest of the spring onion.

Tips and questions

Why use old kimchi?: Well-fermented, sour kimchi has more flavour and caramelises better. Fresh kimchi gives a flatter result.
Can I use freshly cooked rice?: Day-old rice is best. If it’s fresh, spread it on a tray and let it cool and dry for 20 minutes first.

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Kimchi fried rice

Ingredients

Steps

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