Kimchi fried rice (kimchi bokkeumbap) is the ultimate way to use aged, sour kimchi. Ready in 15 minutes, it's perfect comfort food.
Ingredients (Serves 2)
- 200g well-fermented (sour) kimchi, roughly chopped
- 3 tablespoons kimchi juice
- 400g cold cooked rice (day-old is best)
- 100g protein: bacon, spam, pork belly, or tofu
- 2 eggs
- 2 tablespoons vegetable oil
- 1 tablespoon sesame oil
- 1 tablespoon gochujang (optional, for extra kick)
- Spring onions and sesame seeds to garnish
Method
- Prep: Chop kimchi, cut protein into small pieces
- Fry protein: Cook in vegetable oil until crispy, set aside
- Fry kimchi: In same pan, stir-fry kimchi 2-3 minutes until slightly caramelised
- Add rice: Break up cold rice, add to pan, stir-fry on high heat
- Season: Add kimchi juice, gochujang if using, and sesame oil
- Combine: Add protein back, mix well
- Serve: Top with fried egg, spring onions, sesame seeds
Pro Tips
- Use sour kimchi: Aged, very fermented kimchi works best
- Cold rice: Day-old refrigerated rice fries better than fresh
- High heat: Get the wok smoking hot for best results
- Don't stir too much: Let rice get crispy contact with pan
Variations
- Spam version: Classic Korean-American style
- Cheese topping: Melt cheese on top before serving
- Vegetarian: Use tofu and extra vegetables
