Kimchi Bokkeumbap (Fried Rice)
Kimchi Bokkeumbap, or Korean fried rice with kimchi, is so easy and delicious, it's often whipped up as a hangover meal in a Korean household and can be made perfectly the first time. Plus, it's done in 15 minutes if you have leftover rice around!
- Prep time
- 8 min
- Cook time
- 7 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- ⅓ Cup kimchi (Use aged kimchi if possible. Squeeze out as much liquid as possible and add to the kimchi juice below)
- ⅓ Cup kimchi juice
- 1 Tablespoon gochujang paste
- 1 pat of Butter
- 1 small onion (minced. Substitute: shallot)
- 2 garlic cloves (peeled and minced)
- 1 small carrot (minced (optional))
- ⅓ Can Spam (cubed. Substitute: bacon or Chinese pork jerky.)
- 3-4 Cups day-old cooked white rice
- ½-1 teaspoon light soy sauce or fish sauce (or to taste. Substitute: salt)
- 1 teaspoon sugar (or to taste, will depend on the taste of your kimchi)
Instructions
- 1
Mix the ingredients for the sauce. Don't add the sugar or soy sauce here as we want to season to taste at the end of the stir frying process.
- 2
Over a medium fire, melt the butter then saute the onions. When soft and fragrant, add the garlic.Note: if you have more time, caramelising the onions for longer makes the dish sweeter without additional sugar.
- 3
Add the carrots and stir till soft. As with the onions, cooking for longer adds flavor and sweetness.
- 4
Add the Spam followed by the kimchi. Stir till well-mixed.
- 5
Add the rice. Mix till a pale orange then add the sauce and mix.Note: if you are confident with your stir-frying skills, I recommend increasing the fire to high here. You'll need to stir-fry quickly though.
- 6
Garnish, serve and enjoy!