Description
Kimchi Bokkeumbap is a bold and comforting Korean fried rice dish featuring tangy, spicy kimchi stir-fried with rice, gochujang, and savory seasonings. Quick, easy, and satisfying, it’s often topped with a runny fried egg and makes the perfect one-pan meal.
Ingredients
Units
Scale
- 2 cups cooked white rice (day-old preferred)
- 1 cup well-fermented kimchi, chopped
- 2 tablespoons kimchi juice
- 1 tablespoon gochujang (Korean red chili paste)
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 1 egg (optional, for topping)
- 1 green onion, chopped
- 1 teaspoon sesame seeds (optional)
Instructions
- Heat vegetable oil in a skillet over medium heat.
- Add the chopped kimchi and stir-fry for 2–3 minutes until fragrant.
- Add kimchi juice, gochujang, and soy sauce. Cook for 1 more minute.
- Add the rice and mix well until evenly coated. Stir-fry for 5 minutes, pressing gently for crispy texture.
- Drizzle in sesame oil and stir in chopped green onion.
- In a separate pan, fry an egg sunny-side up.
- Serve fried rice hot, topped with the egg and sesame seeds.
Notes
- Day-old rice gives the best texture for fried rice.
- You can add diced spam, bacon, or tuna for extra protein.
Nutrition
- Calories: 400
- Sugar: 4g
- Sodium: 900mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 90mg
