Recipes
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Bokkeumbap Fried Kimchi Rice

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Serves
Serves 4
Total Time
30 Minutes
Ingredients
250g of finely chopped kimchi
4 garlic cloves, finely chopped
1 brown onion, finely chopped
2 tbsp of cooking oil
4 tbsp of juice from kimchi
3 tbsp of gochujang
400g of boiled rice (preferably leftovers)
2 tbsp of Korean or Japanese soy sauce
2 tbsp of sesame oil
4 eggs, fried
2 spring onions (scallions), finely sliced
2 tbsp of toasted sesame seeds
Gim or nori (toasted seaweed), shredded
Method
Step 1

Fry the kimchi, garlic, onion and oil together in a frying pan (skillet) over a medium heat. Stir in the kimchi juice and gochujang and fry the rice in this wonderful sludge until it’s warm and a little crispy – you might need to chop at it with a spatula so that the rice grains become separated. Add soy sauce to taste.

Step 2

Remove from the heat and stir in the sesame oil.

Step 3

Serve out into four bowls and top with one fried egg, some spring onions, sesame seeds and seaweed.

Extracted from Korean BBQ & Japanese Grills by Jonas Cramby. Photograph by Roland Persson.

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