Kimchi Fried Rice (Kimchi Bokkeumbap)
Korean favorite

This is a “left-over” dish. Usually made for breakfast, but can be made for a delicious lunch or dinner as well.


Kimchi Fried Rice (Kimchi Bokkeumbap)

•  Kimchi – 3 cups, chopped into ¼ – ½ inch cubes (sour or old kimchi preferred)

•  Pork – 2 cups, diced into ½ inch cubes (samgyupsal preferred)

•  Onion – 1 medium, diced into ¼ – ½ inch cubes

•  Rice – 5 – 6 cups, cooked (preferably a day or two old)

•  Cooking Oil
 1 Tablespoon vegetable oil,  1 Tablespoon dark toasted sesame oil.
•  Salt and Pepper (See ✹note below)
•  Optional: Eggs – 1 each per person

•  Green Onions – 1 or 2 stalks, chopped into ¼ – ½ inch pieces


1.  Coat the bottom of a pan or a wok with cooking oil, in high heat

2.  When the pan/wok is hot, throw in the onions and pork

3.  In about 2 – 3 minutes, add the kimchi

4.  After about 5 – 7 minutes, add the rice and green onions

5.  Break up the rice and mix it well with the fried/sauteed kimchi

6.  Salt and pepper to taste (✹NOTE), kimchi itself is a highly seasoned condiment, so depending on your kimchi, you may not need to season any further.

7.  As soon as the rice is thoroughly mixed in with the kimchi, give it another minute or so… and plate it.

8. In a separate frying pan, fry some eggs (sunny side up or over easy) and top your fried rice.

1.  This recipe is pretty simple… but you may customize it anyway you want. For example, if you can’t eat pork, substitute with some canned tuna, 
    beef, sausage,left over roasts or chops, or just leave it out. I understand that “Spam®” is popular for this dish as well.

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