How to Make Kimchi Fried Rice (Kimchi Bokkeumbap)

Kimchi Bokkeumbap is a classic Korean dish that's easy to make, using just a few simple ingredients like kimchi and rice. It’s a quick, flavorful meal that is perfect for using up leftover rice and kimchi. This savory and slightly spicy dish can be customized with various toppings like fried eggs, vegetables, or even bacon. Here's how to make delicious Kimchi Fried Rice at home.

Ingredients (for 2 servings)

• 2 cups cooked rice (preferably day-old)
• 1 cup aged kimchi, chopped
• 100 grams pork belly or bacon (optional)
• 1/2 onion, diced
• 1 tablespoon kimchi juice (optional, for extra flavor)
• 1 tablespoon gochujang (Korean red chili paste)
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 2 eggs
• 1 green onion, chopped
• 1 teaspoon sesame seeds (for garnish)
• Salt and pepper to taste

7 Steps to Make Kimchi Fried Rice

1. Cook the Pork or Bacon (Optional)

If using pork belly or bacon, heat a pan over medium heat and cook until crispy. Remove from the pan and set aside, leaving the fat in the pan.

Tip: Pork or bacon adds a savory depth to the dish, but you can skip it for a vegetarian version.

2. Sauté the Onions and Kimchi

In the same pan with the leftover fat (or sesame oil if skipping meat), add diced onion and sauté for 2-3 minutes until soft. Add the chopped kimchi and stir-fry for another 3-4 minutes until the kimchi becomes slightly caramelized.

Tip: Use aged kimchi for a deeper, tangier flavor. Fresh kimchi may not provide as much depth.

3. Add Rice and Seasonings

Add the cooked rice to the pan, breaking up any clumps. Stir in the kimchi juice, gochujang, soy sauce, and a pinch of salt and pepper. Mix everything well until the rice is evenly coated with the seasonings.

Tip: Day-old rice works best because it is drier, making it easier to stir-fry without becoming mushy.

4. Stir-Fry Everything Together

Continue stir-frying the rice mixture for about 5-7 minutes, making sure the rice becomes slightly crispy at the bottom. Add the pork or bacon back into the pan and mix well.

5. Fry the Eggs

In a separate pan, fry two eggs sunny-side up or to your liking. Set aside.

Tip: A runny egg yolk adds creaminess that pairs perfectly with the spicy kimchi rice.

6. Add Green Onions and Sesame Oil

Turn off the heat and stir in the chopped green onions and a drizzle of sesame oil for added flavor.

7. Garnish and Serve

Divide the kimchi fried rice between two bowls. Top each with a fried egg and sprinkle with sesame seeds. Serve hot and enjoy!

Tip: You can add additional toppings like nori (seaweed) strips, cheese, or even extra gochujang for more spice.

Pro Tips for the Perfect Kimchi Fried Rice:

1. Use cold, day-old rice: Freshly cooked rice is too moist for frying. Day-old rice is drier and holds up better.
2. Aged kimchi: The tangy, fermented flavor of aged kimchi adds depth and complexity to the dish.
3. Crispy bits: Let the rice sit in the pan for a minute or two before stirring to create crispy bits at the bottom.
4. Top with a fried egg: The richness of the egg yolk balances the spiciness of the kimchi.

Enjoy your flavorful and satisfying Kimchi Bokkeumbap!