bokkeumbap

Quick and easy Korean Bokkeumbap recipe made with kimchi, leftover jasmine rice, and chicken . Seasoned with kimchi juice, gochujang and gochugaru chilli powder. Topped with fried egg, crispy seaweed, and sesame seeds.

Kimchi Bokkeumbap Recipe

Rice

breast

½ Onion (Cut small dices)

tbsp Gochujang (Korean chilli paste)

tbsp Gchugaru (Korean chilli powder/chilli powder/paprika)

2-3 Spring onion (Cut thin slices)

Sugar

(Or salt

Sesame oil

tbsp Kimchi Juice (Water from squeezing out kimchi)

tbsp Vegetable oil (Or neutral flavour oil)

Fried Egg (Sunny-side up)

sesame seeds

Spring onion

Seaweed strips (Crispy nori

First, squeeze out the water from the kimchi and keep 1-2 tablespoons of juice for later use in the fried rice. Cut the kimchi into medium bite-size pieces and gather the seasonings, vegetables, and chicken.

Prepare Kimchi and Gather Ingredients

Heat the large wok/pan into medium-high heat, drizzle oil, and stir fry the onion for a few seconds. Next, add the chicken and stir fry for 1-2 minutes until cooked through.

Then add the kimchi and stir fry for a few seconds and follow with the chilli powder and gochujang chilli paste. Cook for a few seconds until the chilli paste is combine well with chicken and kimchi.

Bring up the heat to high and place the rice in the wok. Add kimchi juice, sesame oil, sugar, and salt.

Mix everything well and continue stir fry for another 1-2 minutes. Turn off the heat, sprinkle spring onions and toasted sesame seeds.

Transfer to a serving plate. Garnish each plate with toasted sesame seeds, nori strips, and spring onions. Add a fried egg with runny yolk on top.

Make Bokkeumbap

This Kimchi fried rice is incredibly comforting and loaded with rich umami flavors to instantly awaken your tastebuds. Fragranced with Kimchi, Gochujang, garlic, and green onion, this easy &amp; delicious Korean fried rice is made in a single pan with just a handful of ingredients, making it the ultimate meal for the weekdays. 

15-Minute Kimchi Fried Rice (Kimchi Bokkeumbap)

tbsp cooking oil

garlic (minced)

green onion (chopped, divided)

tuna (drained,

kimchi (chopped)

tbsp kimchi juice (from the kimchi container)

tbsp Gochujang (Korean chili paste)

soy sauce

tsp sugar

rice

tbsp sesame oil

sunny-side-up egg, green onion,

Heat oil in a large skillet over medium heat. Add garlic and green onion and cook until aromatic. Add tuna and kimchi and mix to combine.

Add Gochujang, soy sauce, and sugar, and mix together until the kimchi is cooked through, for about 2 minutes.

Reduce the heat to low. Add rice and kimchi juice and mix together, ensuring all grains are evenly coated. Finish with sesame oil and remove from heat. Garnish and enjoy!

Top 3 bokkeumbap recipes from across the web

The most viewed bokkeumbap recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Kimchi Bokkeumbap Recipe

Kimchi Bokkeumbap Recipe

15-Minute Kimchi Fried Rice (Kimchi...

Top 3 bokkeumbap recipes from across the web

The most viewed bokkeumbap recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Kimchi Bokkeumbap Recipe

Kimchi Bokkeumbap Recipe

15-Minute Kimchi Fried Rice (Kimchi...

The most viewed bokkeumbap recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine