Kimchi bokkeumbap (kimchi fried rice)

Kimchi bokkeumbap is the best fate for leftover rice and well-matured kimchi: a bold, slightly sour and spicy fried rice that comes together in a few minutes and is completed by a runny egg.

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Method

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1. Fry the bacon or pork in a hot pan in a little oil until crisp.
2. Add the chopped kimchi and fry over medium-high heat for 3-4 minutes, until its aroma intensifies and the edges caramelise slightly. ⏱ Timer: 3 min
3. Add the cold rice, kimchi juice and soy sauce, mix well, break up the clumps of rice with the back of a spoon and fry for 4-5 minutes, until the rice is heated through and slightly crisp. ⏱ Timer: 4 min
4. Meanwhile, fry the eggs sunny side up in a separate pan, with runny yolks.
5. Pile the fried rice onto a plate, top with the fried egg, drizzle with sesame oil and sprinkle with spring onion.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Always use cold rice from the day before: freshly cooked rice is too moist and fries up in clumps.
• The riper and sourer the kimchi, the deeper the flavour of the dish.
• Kimchi juice (the liquid at the bottom of the kimchi jar) adds extra umami, so do not leave it out.
• Canned tuna or Spam instead of bacon are also common Korean variations.

Frequently asked questions

Why did my fried rice turn mushy?

You probably used freshly cooked, warm rice, which is the most important mistake to avoid.

Can I make it without meat?

Yes, you can leave out the bacon; a little sesame oil and smoked paprika stand in for its smoky taste. For a vegetarian version choose kimchi without fish or shrimp sauce, as most kimchi contains them.

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More korean ideas

• Bibimbap
• Japchae (glass noodles with vegetables)
• Gimbap (filled seaweed rice rolls)
• Bibim naengmyeon (cold spicy buckwheat noodles)
• Kongguksu (cold soy milk noodle soup)
• Dubu-jorim (fried tofu in soy sauce)
• Jangjorim (shredded beef braised in soy sauce)
• Myulchi bokkeum (stir-fried dried anchovies)

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