Kimchi Bokkeumbap (Kimchi Fried Rice)
Local name: 김치볶음밥
In short: Day-old rice stir-fried with sour kimchi, pork and a splash of kimchi brine until lightly crisp, topped with a runny fried egg and sesame seeds. It takes about 25 min in total and makes 2 servings.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 2
- Difficulty
- Easy
- Calories
- 685 kcal
Kimchi fried rice is the fast meal Koreans make from leftover rice and a jar of sour kimchi, and it is rarely out of rotation in a Korean home. Kimchi and a little pork are fried first so the flavors concentrate, then cold rice is added and tossed until the grains separate. A fried egg with a runny yolk goes on top. Use kimchi that has aged well, since its sourness is what makes the dish.
Instructions
- Break up the cold rice with your hands so there are no big clumps.
- Heat the oil in a large nonstick pan or wok over medium-high heat. Cook the pork for 3 minutes, until the fat renders and the edges brown.
- Add the kimchi, scallion whites, garlic, chili flakes and sugar. Stir-fry for 4 minutes, until the kimchi softens and starts to caramelize at the edges.
- Add the rice and press it into the pan, then toss. Stir-fry for 3 minutes, until hot and the grains separate. Stir in the kimchi brine and soy sauce.
- Drizzle in the sesame oil and toss for 30 seconds, then divide the rice between 2 plates.
- Wipe the pan and fry the eggs in a little oil for about 2 minutes, until the whites are set and the yolks are runny. Top each plate with an egg, the scallion greens, sesame seeds and seaweed.
Tips
- Cold, day-old rice fries best. If your rice is fresh, spread it on a tray and chill it in the freezer for 15 minutes first.
- For variations, use drained canned tuna or diced ham in place of the pork, or add a handful of sliced mushrooms along with the kimchi.
Questions and answers
Can I use fresh kimchi for fried rice?
Yes, but the rice will taste milder and less tangy. Add a teaspoon of rice vinegar and an extra spoonful of brine to bring back some sourness.
Can I make kimchi fried rice vegetarian?
Skip the pork and fry the kimchi in oil with sliced mushrooms. Regular kimchi contains fish sauce, so use a vegan kimchi for a fully vegetarian dish.
How do I stop fried rice from getting mushy?
Use cold rice, a hot pan and only a little brine. Keep the rice moving and avoid piling in too much at once, so it fries instead of steaming.
How long does it take to make Kimchi Bokkeumbap (Kimchi Fried Rice)?
About 25 min in total: 10 min of preparation and 15 min of cooking.
How many calories are in Kimchi Bokkeumbap (Kimchi Fried Rice)?
About 685 kcal per serving, with 18 g of protein, 63 g of carbohydrates and 40 g of fat. These values are estimates.
Nutrition per serving
| Calories | 685 kcal |
|---|---|
| Protein | 18 g |
| Carbohydrates | 63 g |
| Fat | 40 g |
| Fiber | 3 g |
| Sugar | 5 g |
| Sodium | 1500 mg |
Estimated values, calculated from the ingredients.
