Kimchi Fried Rice (Kimchi Bokkeum Bap)
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
2
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Course
Main Course
Kimchi Fried Rice (Kimchi Bokkeum Bap)
Description
Kimchi Fried Rice combines diced bacon (or alternatives like ham or tuna) cooked until slightly browned with sautéed onions, scallions, and optional carrot. Stir-fried with diced kimchi and its juice, soy sauce, and Korean chili paste (gochujang), the mixture softens and deepens in color over several minutes to develop rich flavors. Then cooked rice is added and stirred to coat and break up clumps.
Finishing by frying the rice on high heat encourages slight crisping and further melding of flavors. The sesame oil and optional sesame seeds and roasted seaweed add aroma and texture, while eggs can be served on top.
This dish balances the distinct tang and spice of kimchi with savory bacon and a touch of sweetness and heat from gochujang. It works well as a quick lunch or dinner using leftovers, delivering a satisfying and punchy rice bowl.
For best results, using well-fermented kimchi enhances flavor depth, and reheating leftover rice slightly before stir-frying ensures even cooking.
Ingredients
- 3 Bacon See note 1 if using uncooked meat, or 4 strips diced; or ~4 ounces ham, spam; or 1 can tuna drained
- 3/4 cup kimchi See note 2, diced
- 1/4 onion small, diced
- 1 scallions chopped
- 1 carrot small, finely chopped, optional
- 3 tablespoons kimchi juice if available
- 1 tablespoon soy sauce
- 1 tablespoon gochujang See note 3, Korean chili pepper paste
- 2.5 cups rice See note 4, cooked
- oil for stir-frying
- 1/2 tablespoon sesame oil
- salt to taste
- black pepper to taste
Optional
- 1 teaspoon sesame seeds
- 2 egg fried to taste
- 1 heet gim roasted dried seaweed sheet
Instructions
- If using bacon, heat a lightly oiled large skillet over medium heat. Add the bacon pieces. Cook until the bacon is slightly browned. If you don't want all the rendered fat, remove it from the pan and add a couple of tablespoons of cooking oil. If using ham, spam or canned tuna instead of bacon, you can add it in step 2.
- Add the onion and scallion and stir-fry quickly over high heat. Add the kimchi, optional carrots, juice from kimchi, soy sauce and gochujang. Stir fry until the kimchi turns soft and deep in color, 3 to 4 minutes. Take the time to do this step so the rich flavors develop. If using ham, spam, or canned tuna, mix in now and continue to stir-fry for a minute or two.
- Add the rice and reduce the heat to medium low. Stir until everything is well incorporated, and the clumped up rice is broken up, 3 to 4 minutes.
- Once the rice is evenly coated with the seasoning, turn up the heat high and continue to fry the rice, turning occasionally. Add salt and pepper to taste. Mix in the sesame oil and the optional sesame seeds at the end.
- Top with the optional fried egg, and garnish with the optional sesame seeds, gim (dried seaweed) strips and/or chopped scallion and serve.
Notes
- Season raw meat with salt, pepper, and optionally garlic or ginger, then cook before adding to the fried rice.
- Use well-fermented kimchi for the deepest flavor.
- To increase spiciness, add gochugaru instead of extra gochujang to avoid excessive saltiness.
- Soften leftover refrigerated rice by heating it briefly in the microwave before stir-frying to ensure even cooking.
User Reviews
Overall Rating
4.8
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