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FRIED RICE · Easy · 18 min

Kimchi Bokkeumbap — Classic Kimchi Fried Rice

By Bokki Curator

Day-old rice, aged kimchi, gochujang and butter — the restaurant leftover lunch that outsells steak.

TL;DR

Day-old rice, aged kimchi, gochujang and butter — the restaurant leftover lunch that outsells steak.

Prep 10 minCook 8 minServes 2

Ingredients

  • 2 cups day-old rice, broken
  • 1.5 cups aged kimchi + 3 Tbsp brine, chopped
  • 100g spam or pork belly diced
  • 2 eggs
  • 1 Tbsp gochujang
  • 2 scallions
  • 1 tsp garlic
  • 1 Tbsp sesame oil, 1 tsp butter, gim flakes

Steps

  1. Render meat 2 min, add garlic+kimchi 2 min brown edges.
  2. Add rice + gochujang, toss 2 min high.
  3. Add brine, scramble eggs in well 45 sec, fold.
  4. Finish sesame oil, butter, gim. Top fried egg.

Tips

  • Brine = acid + salt, so reduce soy 20%.
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