Korean 15 min

Kimchi Fried Rice (Kimchi Bokkeum Bap)

Name: Kimchi Fried Rice (Kimchi Bokkeum Bap)
Total time: 15 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 4 cups cold cooked rice; 2 cups well-fermented kimchi, roughly chopped; 1/2 cup kimchi juice; 6 oz pork belly or bacon, diced; 4 tablespoons butter; 2 tablespoons gochujang; 2 tablespoons soy sauce; 1 teaspoon sesame oil; 4 eggs for frying; 2 green onions, sliced; Toasted sesame seeds and nori strips for garnish

spicycomfort-fooddairy-freequick

Ingredientsfor 2

520

Cal

20g

Protein

58g

Carbs

22g

Fat

14 cups cold cooked rice
22 cups well-fermented kimchi, roughly chopped
31/2 cup kimchi juice
46 oz pork belly or bacon, diced
54 tablespoons butter
62 tablespoons gochujang
72 tablespoons soy sauce
81 teaspoon sesame oil
94 eggs for frying
102 green onions, sliced
11Toasted sesame seeds and nori strips for garnish

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Instructions

1
Cook pork belly or bacon in a large skillet over medium-high heat until fat has rendered and meat is beginning to crisp, about 5 minutes. Add butter and let it melt in the pork fat.
2
Add kimchi and kimchi juice. Stir-fry together for 3–4 minutes until the kimchi is softened and fragrant and the liquid has reduced slightly. Add gochujang and stir-fry 1 more minute.
3
Add cold rice, breaking up clumps. Toss together over high heat for 3–4 minutes, pressing the rice against the hot pan to develop some crispy bits. Season with soy sauce and stir-fry 2 more minutes.
4
Remove from heat, drizzle sesame oil, toss with green onion tops. Divide among plates. Fry 4 eggs in the same skillet with a little oil until whites are crispy and yolk is runny.
5
Top each portion with a fried egg, sesame seeds, and nori strips. Break the yolk just before eating — it mixes into the rice as a rich, fatty sauce. The best kimchi fried rice uses kimchi that has fermented for at least 2 weeks.