How to Make Kimchi Bokkeumbap

Whenever I have left over rice, I always make kimchi bokkeumbap. The best thing about it is you can use whatever you have in the fridge!

For this recipe, I’m keeping it simple with kimchi, onions, and spam! I also prefer adding in the crushed seaweed as I’m cooking the rice so that I get some seaweed in every bite.

I usually fry a sunny side up egg and place it on top of my kimchi fried rice but I wanted to plate this a little extra special. If you want to impress your date, friends or family, definitely try this out!

After you make the fried rice, transfer it into a bowl and pack it in with a little bit of pressure. This will ensure that the fried rice holds its shape. Flip the pan on top of the bowl and flip again so that the rice is nicely centered in the pan. Add some oil around the fried rice and pour in the whisked eggs around the perimeter of the fried rice to make an ‘egg moat’. Top with some cheese and cover for 30 seconds. Garnish with scallions and it’s ready to serve!

How to Make Kimchi Bokkeumbap

Servings 2 people
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins

Ingredients

  • 1 cup kimchi over fermented & sour
  • 2 cups rice day old
  • 1/4 cup onions finely diced
  • 1 scallion chopped
  • 1/2 can (200g) spam
  • 1/2 tsp sugar
  • 1 tbsp apple cider vinegar
  • 1 tbsp soy sauce adjust to taste
  • 1/2 cup seaweed crushed
  • 2 eggs whisked
  • 2-4 tbsp cheese shredded
  • 3 tbsp oil divided

Instructions

  • Finely dice the onions and cut the spam into bite sized pieces.
  • In a bowl, cut the kimchi with scissors. Avoid cutting the kimchi on the cutting board so it doesn’t stain or stink up the board.
  • In a pan, heat up 1 tbsp oil over medium high heat. Add the kimchi and sugar and cook for 3-4 minutes or until softened. Transfer to a bowl and set aside.
  • Using the same pan, heat up 1 tbsp oil over medium high heat. Add the onions and cook for 2 minutes or until translucent. Toss in the spam and cook until the edges have browned, about 3 minutes.
  • Place the day old rice into the pan and break it apart with a spatula or spoon. Add the kimchi, 2 tbsp kimchi juice, soy sauce, and apple cider vinegar and combine until fully mixed.
  • Pour the crushed seaweed on top and mix it into the rice. Taste for seasoning.
  • To plate, transfer the fried rice into a bowl and pack it in with a little bit of pressure. Flip the bowl into the center of the pan. Add 1 tbsp oil around the fried rice and pour in the whisked eggs around perimeter of the fried rice. Place some shredded cheese on top of the egg. Cover with a lid for 30 seconds.
  • Garnish with scallions.
Course: Dinner, Lunch, Main Course
Cuisine: Korean

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