Kimchi Bokkeumbap
A delicious and easy Korean fried rice made with aged kimchi, vegetables, and protein of choice. Perfect for using up leftover rice, this comfort food is spicy, savory, and incredibly satisfying.
Ingredients
- 2 cups cooked short-grain rice day-old preferred
- 1 cup aged kimchi chopped, with 2 tablespoons kimchi juice
- 1/2 onion diced
- 1/2 carrot diced
- 2 green onions chopped
- 2 tablespoons vegetable oil
- 1 tablespoon gochujang Korean red pepper paste
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- Protein option: 1/2 cup diced spam crispy bacon, or fried tofu
- Optional: 1 fried egg per serving toasted sesame seeds for garnish
Instructions
- Prepare Ingredients: Chop the kimchi, vegetables, and protein of choice. Make sure all ingredients are ready to use.
- Heat the Pan: Heat a tablespoon of vegetable oil in a large skillet or wok over high heat.
- Cook Vegetables and Kimchi: Add the chopped onion, carrot, and kimchi to the skillet. Stir-fry for 2-3 minutes until the vegetables start to soften and the kimchi becomes fragrant.
- Add Rice and Protein: Add the cooked rice and your chosen protein to the skillet. Stir well to combine, breaking up any clumps of rice.
- Season: Stir in gochujang, soy sauce, and kimchi juice. Mix everything well and continue stir-frying for another 3-4 minutes until everything is heated through and slightly crispy.
- Finish: Drizzle sesame oil over the rice and give it a final stir. Garnish with toasted sesame seeds and a fried egg on top if desired.
Notes
- Use day-old rice for the best texture—it absorbs the flavors better and won't become too soft.
- If you want a spicier kick, add more gochujang or sprinkle some gochugaru (Korean red pepper flakes).