Kimchi Bokkeumbap (Kimchi Fried Rice)

10 mins Prep Time

15 mins Cook Time

Written By

Nadia Boachie

I am definitely not Korean, but I enjoy learning about cuisines from other countries, checking out recipes that already exist by people native to these countries and attempting to make these dishes. This recipe is for kimchi fried rice and although ingredients vary slightly from recipe to recipe, one commonality is the use of rice, kimchi (of course) and some sort of protein to tie it all together. Korean food uses some ingredients that may not always be found at your local grocery store, depending on where you live. If you want to try this recipe, you may want to head to your nearest Korean or Asian supermarket. I recommend going to the east or west end Chinatown or visiting Korean grocery stores like Pat's Central on Bloor in Toronto. When grocery shopping, you will want to look out for gochujang (red chili paste), gochugaru (Korean chili pepper flakes) and store brought kimchi -- staples in Korean dishes.

Kimchi fried rice (Kimchi Bokkeumbap, 김치 볶음밥) is one of the most popular ways to use up old kimchi and a good way to use up leftover steamed rice. I found that I preferred recipes with the addition of a protein like bacon or pork belly to add more flavour, but this can easily be omitted. Check this recipe out if you are in the mood for a delicious fried rice dish.

Ingredients

Kimchi Fried Rice

1 cup pork belly, diced
1 1/2 cups diced kimchi (or more to taste)
1 teaspoon garlic, minced
3 tablespoons scallions, thinly sliced
3-4 tablespoons juice from kimchi
1/2 tablespoon gochujang (Korean chili pepper paste)
2 1/2 cups cooked rice
1/2 teaspoon of gochugaru (optional if you want it a bit more spicy)
Neutral oil
1/2 tablespoon sesame oil
Salt and pepper, to taste

Garnish

1 scallion, chopped
1 teaspoon toasted sesame seeds
3 eggs, fried
1 sheet dried seaweed, shredded

Directions

Kimchi Fried Rice

7 Steps

Step 1

On medium-high heat, preheat a skillet or wok and once heated, add the neutral oil (enough to evenly coat the pan).
Step 2

Add the garlic and scallion, stir it fast for about 10 seconds. Then add the pork belly and stir it well until half of it is cooked.
Step 3

Add the kimchi and stir until reduced in volume and pork is cooked.
Step 4

Add the rice and the kimchi juice. Mix together thoroughly.
Step 5

Add gochujang and gochugaru and mix well. You may omit gochujang if the rice is salty enough and you may omit gochugaru if you are happy with the spice level. I just like to add it sometimes if my kimchi is not super fermented or doesn’t have that much liquid (less flavouring for rice). If you do not have enough kimchi juice, you may need to add these two ingredients to enhance the flavour of your rice.
Step 6

Add the sesame oil and mix. Remove from heat.
Step 7

Serve the kimchi fried rice on a plate. Garnish with the sesame seeds, scallion and seaweed strips. (Garnish is all optional). Place a fried egg on top of each serving and enjoy.