Kimchi-Bokkeumbap
Kimchi-Bokkeumbap is a delicious Korean-style fried rice dish packed with bold flavors.Tangy fermented kimchi is stir-fried with cold cooked rice and savory seasonings.Gochujang adds a mild spicy and slightly sweet depth to the dish.Kimchi juice provides extra color and rich fermented flavor.A fried egg, sesame seeds, and roasted seaweed make excellent toppings.This quick and versatile recipe is perfect for lunch, dinner, or leftover rice.
Ingredients
Main Ingredients
- 4 cups cold cooked short-grain or medium-grain rice
- 1½ cups well-fermented kimchi, chopped
- ¼ cup kimchi juice
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons cooking oil
- 2 tablespoons chopped scallions
- 1 tablespoon sesame oil
Seasonings
- 1 tablespoon gochujang
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- ½ teaspoon black pepper
- Salt, to taste if needed
For Topping
- 4 fried eggs
- 1 tablespoon toasted sesame seeds
- Roasted seaweed strips
- Extra chopped scallions
Instructions
Prepare the Rice
- Cold, day-old rice works best for fried rice because it is firmer and less sticky.Break up any large clumps of rice with your hands or a spoon before cooking.
Chop the Kimchi
- Chop the kimchi into small, bite-sized pieces.Reserve some of the kimchi juice for additional flavor.
Prepare the Sauce
- In a small bowl, combine the gochujang, soy sauce, sugar, black pepper, and kimchi juice.Mix until smooth
Heat the Pan
- Place a large skillet or wok over medium-high heat.Add the cooking oil and allow it to become hot.
Sauté the Aromatics
- Add the chopped onion to the pan.Cook for approximately 2–3 minutes until it begins to soften.Add the minced garlic and cook for another 30 seconds.
Add the Kimchi
- Add the chopped kimchi.Stir-fry for approximately 3–5 minutes.Cooking the kimchi develops a deeper, richer, and slightly sweeter flavor.
Add the Rice
- Add the cold cooked rice to the skillet.Break apart any remaining clumps.Stir-fry the rice with the kimchi mixture until evenly combined.
Add the Protein
- Return any cooked protein to the skillet.Mix everything together and cook for approximately 2–3 more minutes.
Add Sesame Oil
- Drizzle sesame oil over the fried rice.Add most of the chopped scallions.Stir quickly to combine.
Taste and Adjust
- Taste the Kimchi-Bokkeumbap.Add extra gochujang for more spice or a little soy sauce if desired.
Serve the Rice
- Divide the hot kimchi fried rice among serving bowls or plates.
Add the Egg
- Place one fried egg on top of each serving.
Garnish
- Sprinkle with toasted sesame seeds, additional scallions, and roasted seaweed strips.Serve immediately.
Notes
- Cold rice: Day-old refrigerated rice provides the best fried rice texture.
- Kimchi: Well-fermented kimchi gives the dish a stronger and deeper flavor.
- Kimchi juice: Do not discard it because it adds excellent color and tanginess.
- Spice level: Adjust the gochujang according to your preferred heat level.
- Protein: Bacon, pork, tuna, chicken, and tofu all work well.
- Sesame oil: Add it near the end for the best aroma.
- Salt: Taste before adding extra salt because kimchi and soy sauce are naturally salty.
- Egg: A fried egg with a runny yolk adds richness to the finished dish.