Kimchi Fried Rice (kimchi bokkeumbap)
Kimchi fried rice is a classic Korean dish that's both incredibly <strong>flavorful </strong>and so <strong>simple</strong> to prepare. It's <strong>versatile</strong> enough to add in any protein or vegetable you prefer: making it perfectly filling for any meal!
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 onion, sliced
- 1 cup kimchi, chopped
- 0.5 - 1 tbsp gochujang
- 0.5 tsp sugar
- 2 cups day-old rice
- 1 scallion, chopped
- 1 tsp sesame oil
- 150 g pork belly or bacon, chopped into bite-sized pieces (can omit or substitute with mushrooms)
- Fried egg
- Sesame seeds
- Dried seaweed, crushed
Instructions
- 1
Fry the pork belly over medium heat until browned and cooked all the way through (no oil is needed for this step!). Remove the pork and set aside, leaving the remaining rendered fat in the pan.
- 2
Add in the onions, saute for 2-3 minutes until tender and translucent.
- 3
Add in the kimchi, and continue to stir fry for an additional 2-3 minutes.
- 4
Stir in the gochujang and sugar until smooth. Add in the rice, scallions, sesame oil, and pork belly. Toss and stir-fry for 1-2 minutes until evenly combined.
- 5
Top with sesame seeds, dried seaweed, and a fried egg. Enjoy!