Kimchi Fried Rice (Kimchi Bokkeumbap)
A satisfying bowl of savoury fried rice coloured by tangy kimchi, topped with a sunny‑side‑up egg and crisp scallions – perfect for a quick Korean lunch.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Serves
- 4
- Difficulty
- Easy
Method
-
Step 1 of 5
Heat the vegetable oil in a large wok over medium‑high heat until shimmering, then add the pork belly and fry until crisp, about 3 minutes.
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Step 2 of 5
Add the chopped kimchi and stir‑fry for another 2 minutes until fragrant and the kimchi begins to caramelise.
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Step 3 of 5
Stir in the chilled rice, breaking up any clumps, then drizzle with sesame oil, soy sauce, gochujang and sugar; toss continuously for 4–5 minutes until the rice is evenly coated and heated through.
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Step 4 of 5
Create two wells in the rice and crack an egg into each; cover the wok and cook for 2 minutes until the whites set but the yolks remain runny.
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Step 5 of 5
Remove from heat, sprinkle with sliced green onions and toasted sesame seeds, and serve immediately, letting diners mix the egg into the rice.
Notes from the kitchen
If you cannot find gochujang, blend miso with a pinch of Korean chili flakes (gochugaru) and a dash of honey as a substitute. Use day‑old rice for best texture; fresh rice will become mushy.
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