Kimchi Bokkeumbap
김치볶음밥
Fried rice made with sour kimchi and a runny fried egg on top. A fast way to use up leftover rice.
Serves 2
Prep 10 min
Cook 10 min
Ingredients
- 2 tablespoons vegetable oil
- 1 cup chopped well-fermented kimchi
- 2 tablespoons kimchi juice
- 1/4 cup diced ham or spam
- 2 green onions, chopped
- 3 cups cold cooked rice
- 1 tablespoon gochujang
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 2 eggs
- 1 teaspoon toasted sesame seeds
Steps
Step 1. Heat 1 tablespoon of the oil in a large pan over medium-high heat. Cook the kimchi, ham, and the white parts of the green onions for 3 minutes.
Step 2. Add the rice, kimchi juice, gochujang, and soy sauce. Stir and press the rice against the pan for 4 minutes, until hot and slightly crisp.
Step 3. Stir in the sesame oil and divide between two plates.
Step 4. Fry the eggs in the remaining oil until the whites are set and the yolks still runny. Top the rice with the eggs, green onion tops, and sesame seeds.
Where this recipe comes from
Yoribang Korean recipes, part two by Yoribang. License: Free to use. View the original (opens in a new tab)
More Yoribang write-ups of Korean dishes. Gochujang and gochugaru (chili paste and flakes), doenjang, and Korean radish are sold at Asian grocery stores. Heat levels vary a lot between brands, so start with less and add more to taste.