Kimchi Bokkeumbap (Kimchi Fried Rice)

fridge clean-out · kid favorite

Kimchi Bokkeumbap (Kimchi Fried Rice)

15 minEasyServes 2Kids OKSpice: Medium (adjustable)

Ingredients

well-fermented sour kimchi1 cup (150g), plus 2 Tbsp kimchi juice set asideEither
day-old cooked rice2 bowls (400g)Either
Spam or bacon100g (3.5 oz)Any store
eggs2Any store
green onion1/2 stalkAny store
cooking oil2 TbspAny store
sugar1 tspAny store
soy sauce1 tspEither
sesame oil1 tspEither

Steps

1

Snip the kimchi into small pieces with kitchen scissors and dice the Spam.

~2 min

2

Saute the green onion and Spam in the oil over medium heat until fragrant.

~2 min

3

Add the kimchi and sugar and saute well for a full 3 minutes over medium heat.

~3 min

Why: Cooking the kimchi first turns its sharp sourness into mellow sweetness — these 3 minutes are 80% of the flavor.

4

Add the cold rice, breaking it up and spreading it with a cutting motion as you fry.

~3 min

Watch out: Freshly cooked rice turns to mush from the moisture — day-old rice is the answer; if you don't have any, spread hot rice on a plate for 5 minutes.

5

Drizzle the 2 Tbsp kimchi juice and the soy sauce around the edge of the pan and let them sizzle in.

~2 min

Why: The soy sauce scorches lightly on the pan, adding a smoky wok-style flavor.

6

Turn off the heat and stir in the sesame oil.

~1 min

7

Top with a sunny-side-up fried egg, yolk still runny.

~2 min

Tips

  • —

    The sourer the kimchi, the better — the number-one way to use up old kimchi in the fridge.

  • —

    Add leftover bulgogi for bulgogi kimchi fried rice.

  • —

    Melt a slice of cheese over the top and the kids will go wild.

  • —

    The same sour kimchi flows right into kimchi pancakes next.

Storage

Keeps 2 days in the fridge — reheat in a pan and fry a fresh egg for the top.