Kimchi Bokkeumbap Recipe – Asian Special
Kimchi Bokkeumbap is a beloved Korean comfort food featuring stir-fried rice with tangy kimchi, fresh vegetables, and optional protein such as pork, beef, or eggs. Enhanced with gochujang and kimchi juice, this fried rice delivers a perfect balance of spicy, savory, and slightly sweet flavors. Quick to prepare, it’s an ideal meal for lunch or dinner, making use of leftover rice and kimchi while offering a satisfying and flavorful experience.
- Prep Time10 min
- Cook Time15 min
- Total Time25 min
Kimchi Bokkeumbap Ingredients:
- 2 cups cooked rice (preferably day-old)
- 1 cup kimchi, chopped
- 1/2 cup kimchi juice
- 100g (3.5 oz) pork, beef, or chicken, thinly sliced (optional)
- 1 small onion, chopped
- 2 garlic cloves, minced
- 2 tbsp vegetable oil or sesame oil
- 1–2 tbsp gochujang (Korean chili paste, optional)
- 1–2 tsp soy sauce
- 1 tsp sugar (optional)
- 2 eggs (for topping, optional)
- Sesame seeds, for garnish
- Green onions, chopped, for garnish
Kimchi Bokkeumbap Instructions:
Heat oil in a pan over medium heat; sauté onions and garlic until fragrant.
Add meat (if using) and cook until browned and fully cooked.
Stir in chopped kimchi and cook for 2–3 minutes until slightly softened.
Add cooked rice; mix well to evenly combine with kimchi and meat.
Pour in kimchi juice, soy sauce, gochujang, and sugar (if using); stir-fry for 3–5 minutes until rice is hot and well coated with sauce.
Fry eggs separately if desired and place on top of the rice.
Garnish with sesame seeds and chopped green onions.
Serve hot immediately.
Recipe Notes :
Rice Tip: Day-old rice works best as it’s drier and prevents clumping.
Kimchi Spice Level: Adjust gochujang or kimchi according to your preferred heat.
Protein Options: Use tofu or shrimp as alternatives for vegetarian or seafood versions.
Serving Suggestion: Pair with kimchi sides or a light soup for a complete Korean meal.
Garnish: Top with fried eggs, sesame seeds, and chopped green onions for extra flavor and texture.
