Kimchi Bokkeumbap or Kimchi Fried Rice is probably one of the most popular dishes to make at home for kimchi lovers. Here is my version of kimchi fried rice. Sohi Kimchi is so flavorful you don’t need to add to much else make this dish tasty.
serves 4
Ingredients
- 1 1/2 cup Sohi Kimchi
- 2 cups cooked rice (doesn’t need to be day old rice)
- 1 tsp cooking oil (neutral flavor)
- 1 tbsp sesame oil
- 1/4 lb pork
- 1/4 can of spam
- 1/4 of a whole yellow onion
- 2 tbsp kimchi juice
Optional garnish
- scallions
- toasted sesame seeds
- toasted dried seaweed
Directions
- Cut pork into bitesize cubes.
- Put into a pot with water covering the pork. Bring water to a boil.
- Boil until pork is completely cooked through.
- Once cooked, drain and set aside.
- Dice Spam, yellow onion, and Sohi Kimchi into bite size pieces.
- On med high heat, add cooking oil to frying pan or wok.
- Add Sohi Kimchi and onion and stirfry for 8 minutes. If kimchi becomes too dry add small amount of water or oil. (If you want to cook the onions separate, you can add it in step 10.)
- Add rice and sesame oil. Continue to stir fry and mix rice into kimchi. Try to coat the rice as much as possible.
- Add kimchi juice. If you don’t have any kimchi juice you can add 1/8 cup more more kimchi.
- Add pork and spam and stir-fry for another 4 minutes.
- Transfer to serving plate and sprinkle sesame seeds, chopped scallions and cut pieces of dried toasted seaweed.
TIps, Substitutions, and Variations
- For those who like crispy rice, transfer cooked bokkeumbap to a cast iron skillet with a little oil and let the bottom toast until crispy. It’s best to spread the bokkeumbap out over the skillet or only crisp up a thin layer because air is needed to help the crisping process.
- Kimchi fried rice is always better topped with a nice fried egg.