Kimchi Bokkeumbap (Kimchi Fried Rice)
A simple, flavorful fried rice dish made with chopped over-ripe kimchi and day-old rice.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 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.
Plan it in Listahan
Add Kimchi Bokkeumbap (Kimchi Fried Rice) to your week, check it against your household's allergens, and build the shopping list automatically.