Kimchi Fried Rice (Kimchi Bokkeumbap)
Kimchi fried rice is a Korean staple with spicy, savory depth from aged kimchi. A soft egg on top adds extra richness.
Instructions
- 1
Chop kimchi into small pieces and reserve the juice.
- 2
Heat oil in a pan and stir-fry ground pork until cooked.
- 3
Add kimchi and stir-fry for 2-3 more minutes.
- 4
Add rice, kimchi juice, gochujang, and sugar. Stir-fry on high heat.
- 5
Drizzle sesame oil and turn off the heat.
- 6
Fry eggs sunny-side up in a separate pan and place on top.
- 7
Garnish with sliced green onion and serve.
Tips
Nutrition (per serving)
Variations
Bacon Kimchi Fried Rice
This fried rice combines the tang of aged kimchi with the smoky richness of bacon. It is savory, bold, and satisfying as a one-bowl meal.
Pork Belly Kimchi Fried Rice
This fried rice uses pork belly fat and kimchi for bold flavor. Richness from the meat balances the kimchi tang nicely.
Adjust Servings
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