Kimchi Bokkeumbap (Kimchi Fried Rice)

Name: Kimchi Bokkeumbap (Kimchi Fried Rice)
Total time: 15 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 2 cups day-old cold white rice; 1 cup very sour/fermented kimchi (finely chopped); 2 tbsp kimchi juice; 1/2 cup diced Spam or bacon; 1/2 small onion (diced); 1 tbsp gochujang; 1 tbsp sesame oil; 2 large eggs; 1 sheet roasted seaweed (crumbled)

A simple, flavorful fried rice dish made with chopped over-ripe kimchi and day-old rice.

15 minutes

Serves 4

Lunch/Dinner

Contains common allergens

Egg Sesame Soy

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Instructions

6 steps

1
Heat a large skillet or wok over medium-high heat. Add the diced Spam or bacon and cook until crispy and the fat has rendered (about 3 minutes).

2
Add the diced onion and chopped kimchi to the pork fat. Sauté for 3-4 minutes until the kimchi becomes translucent and fragrant.
3
Stir in the gochujang and kimchi juice, cooking for 1 more minute until the liquid reduces slightly.
4
Add the cold, day-old rice, breaking up any clumps with the edge of a spatula. Toss rapidly to coat every grain of rice evenly in the red sauce.
5
Turn off the heat, drizzle with sesame oil, and give it one final toss.
6
Divide into bowls, top each with a sunny-side-up fried egg, and garnish generously with crumbled roasted seaweed.

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