Kimchi Bokkeumbap (Kimchi Fried Rice)
Kimchi Bokkeumbap (Kimchi Fried Rice)
Ingredients
For the Kimchi Fried Rice
- 2 cups kimchi, sliced
- 4 green onions, sliced, plus extra for garnish
- 8 ounces pork belly, cut into 1/2-inch pieces
- 1 tablespoon soy sauce
- 1 teaspoon granulated sugar
- 1 teaspoon gochugaru, (Korean chili powder)
- 1 tablespoon gochujang, (Korean chili paste)
- 4 cups cooked white rice, day-old rice works best
- 1/4 cup kimchi juice
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/4 teaspoon MSG, optional
- 1 tablespoon unsalted butter
- 1 teaspoon sesame oil, for drizzling
- 1 tablespoon toasted sesame seeds, plus extra for garnish
For Serving
- 4 large eggs
- 1/4 cup shredded nori, or seaweed snacks, for garnish
Instructions
- 1
Prepare all ingredients: slice the kimchi, slice the green onions (reserving some for garnish), and cut the pork belly into 1/2-inch pieces.
⏱️ 10 min
- 2
Heat a large skillet or wok over medium-high heat. Add the cut pork belly and cook until crispy and most of the fat has rendered, about 5-7 minutes. Remove any excess rendered fat, leaving about 1 tablespoon in the pan.
⏱️ 7 min
- 3
Add the sliced green onions (reserving garnish portion) to the pan with the pork belly. Stir-fry for 1 minute until fragrant. Pour in the soy sauce and sprinkle in the granulated sugar. Stir and allow the mixture to caramelize slightly, about 1-2 minutes.
⏱️ 3 min
- 4
Add the sliced kimchi, gochugaru, and gochujang to the pan. Stir well to combine all ingredients and cook for 2-3 minutes, allowing the kimchi to soften slightly.
⏱️ 3 min
- 5
Add the cooked white rice and kimchi juice to the pan. Stir-fry, breaking up any clumps of rice. Press the rice mixture flat against the bottom of the pan with your spatula, letting it cook for 1-2 minutes to get a crispy texture, then stir and repeat a few times.
⏱️ 5 min
- 6
Season the fried rice with black pepper and MSG (if using). Stir well. Turn off the heat and stir in the unsalted butter, sesame oil, and toasted sesame seeds until well combined and the butter has melted.
⏱️ 3 min
- 7
While the rice is cooking, heat a small non-stick pan over medium heat. Crack the eggs into the pan and fry them sunny-side up until the whites are set and the yolks are still runny, about 2-3 minutes per egg.
⏱️ 5 min
- 8
To serve, scoop the kimchi fried rice into individual bowls. Place one fried egg on top of each serving. Garnish with extra chopped green onions, shredded nori, and additional toasted sesame seeds.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Kimchi Bokkeumbap (Kimchi Fried Rice)
For the Kimchi Fried Rice
- 2 cups kimchi, sliced
- 4 green onions, sliced, plus extra for garnish
- 8 ounces pork belly, cut into 1/2-inch pieces
- 1 tablespoon soy sauce
- 1 teaspoon granulated sugar
- 1 teaspoon gochugaru, (Korean chili powder)
- 1 tablespoon gochujang, (Korean chili paste)
- 4 cups cooked white rice, day-old rice works best
- 1/4 cup kimchi juice
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/4 teaspoon MSG, optional
- 1 tablespoon unsalted butter
- 1 teaspoon sesame oil, for drizzling
- 1 tablespoon toasted sesame seeds, plus extra for garnish
For Serving
- 4 large eggs
- 1/4 cup shredded nori, or seaweed snacks, for garnish
Instructions
- 1
Prepare all ingredients: slice the kimchi, slice the green onions (reserving some for garnish), and cut the pork belly into 1/2-inch pieces.
⏱️ 10 min - 2
Heat a large skillet or wok over medium-high heat. Add the cut pork belly and cook until crispy and most of the fat has rendered, about 5-7 minutes. Remove any excess rendered fat, leaving about 1 tablespoon in the pan.
⏱️ 7 min - 3
Add the sliced green onions (reserving garnish portion) to the pan with the pork belly. Stir-fry for 1 minute until fragrant. Pour in the soy sauce and sprinkle in the granulated sugar. Stir and allow the mixture to caramelize slightly, about 1-2 minutes.
⏱️ 3 min - 4
Add the sliced kimchi, gochugaru, and gochujang to the pan. Stir well to combine all ingredients and cook for 2-3 minutes, allowing the kimchi to soften slightly.
⏱️ 3 min - 5
Add the cooked white rice and kimchi juice to the pan. Stir-fry, breaking up any clumps of rice. Press the rice mixture flat against the bottom of the pan with your spatula, letting it cook for 1-2 minutes to get a crispy texture, then stir and repeat a few times.
⏱️ 5 min - 6
Season the fried rice with black pepper and MSG (if using). Stir well. Turn off the heat and stir in the unsalted butter, sesame oil, and toasted sesame seeds until well combined and the butter has melted.
⏱️ 3 min - 7
While the rice is cooking, heat a small non-stick pan over medium heat. Crack the eggs into the pan and fry them sunny-side up until the whites are set and the yolks are still runny, about 2-3 minutes per egg.
⏱️ 5 min - 8
To serve, scoop the kimchi fried rice into individual bowls. Place one fried egg on top of each serving. Garnish with extra chopped green onions, shredded nori, and additional toasted sesame seeds.
⏱️ 2 min