How to Make Kimchi Bokkeumbap

Step 1

Finely dice the onions and cut the spam into bite sized pieces.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Pour the crushed seaweed on top and mix it into the rice. Taste for seasoning.

Step 7

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.

Step 8

Garnish with scallions.