Kimchi Fried Rice (Kimchi Bokumbap) Recipe

Name: Kimchi Bokumbap: Kimchi Fried Rice
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1 1/2 tablespoons unsalted butter or oil (divided); 1 cup kimchi (preferably the kind made with Napa cabbage; drained and chopped); 1/2 sweet onion, chopped; 3 large garlic cloves, chopped (about 1 tablespoon); 1 tablespoon soy sauce; 4 oz thinly sliced beef, such as tenderloin; 3 cups cold cooked rice; Salt (to taste); 4 fried eggs; 1 scallion, chopped

Prep: 15 mins

Cook: 15 mins

Total: 30 mins

Servings: 4 servings

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Nutrition Facts (per serving)
418	Calories
19g	Fat
43g	Carbs
18g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	418
% Daily Value*
Total Fat 19g	24%
Saturated Fat 8g	38%
Cholesterol 220mg	73%
Sodium 605mg	26%
Total Carbohydrate 43g	16%
Dietary Fiber 2g	8%
Total Sugars 5g
Protein 18g
Vitamin C 6mg	30%
Calcium 84mg	6%
Iron 5mg	25%
Potassium 418mg	9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Quick, easy, and cheap to make, kimchi bokumbap is simple Korean home cooking at its best. Kimchi fried rice (bokumbap or bokkeumbap) makes for a simple meal that helps you use two items commonly found in Korean pantries and refrigerators—rice and kimchi. This recipe is humble food that is mostly enjoyed at home, but you might also see it in some casual Korean eateries.

Using kimchi that's made with Napa cabbage is a good choice for this recipe, and making kimchi fried rice is a great way to use leftover kimchi that's a bit past its prime and more sour than fresh kimchi. It is actually what helps make this dish special. Most Koreans enjoy kimchi every day of the year.

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1 1/2 tablespoons unsalted butter, or oil, divided
1 cup kimchi, preferably made with napa cabbage, drained and chopped
1/2 sweet onion, chopped
3 large cloves garlic, chopped (about 1 tablespoon)
1 tablespoon soy sauce
4 ounces thinly sliced beef, such as tenderloin
3 cups cooked rice, cold
Kosher salt, to taste
4 large fried eggs
1 scallion, chopped

Gather the ingredients.

The Spruce / Diana Chistruga
Heat 1 tablespoon of butter or oil in a large sauté pan over medium heat. Add the kimchi and onion and sauté for a few minutes until onion is tender.

The Spruce / Diana Chistruga
When vegetables begin to look transparent, add garlic and soy sauce; sauté for another 2 to 3 minutes.

The Spruce / Diana Chistruga
Add the meat and continue to sauté until meat is cooked.

The Spruce / Diana Chistruga
Add the cooked rice and the rest of the oil or butter, mixing to combine until heated through.

The Spruce / Diana Chistruga
Salt to taste and top each serving with a fried egg and scallions. Enjoy!

The Spruce / Diana Chistruga

Raw Egg Warning

Consuming raw and lightly-cooked eggs poses a risk of food-borne illness.

Tips

This recipe works with any kind of cooked rice, but the most common type to use would be a short to medium grain Korean or Japanese-style rice, which lends the dish a pleasant, chewy texture.
Use a non-stick skillet to avoid anything sticking to the pan, especially since the kimchi is cooked first, which could cause the rice to stick to the bottom.

Recipe Variations

Instead of beef, you can use pork, ham, bacon, Canadian bacon, or even Spam. If using American bacon, first sauté briefly in a large un-greased pan and omit the butter when adding the garlic and soy sauce.
Some recipes for kimchi fried rice use chicken or baby shrimp as the protein source, so don't be afraid to experiment once you've got the basic recipe mastered.
Kimchi fried rice can also be made vegetarian by substituting tofu squares for the pork, beef, chicken, or shrimp.
If you like more spice, try adding Korean pepper flakes (gochugaru) and Korean chili paste (gochujang).
For even more kimchi flavor, add some of the kimchi liquid to the rice.
Serve the rice topped with shredded nori or torn seasoned seaweed snack sheets and some toasted sesame seeds.
Instead of finishing the rice with butter at the end, drizzle in a little toasted sesame oil.
Marinate the sliced beef first with a little soy sauce, sugar and toasted sesame oil.
At the end, once the rice is hot, don't stir for a few minutes to allow it to develop some crispy, toasted bits at the bottom. Just check periodically to make sure it's not burning.