Kimchi Fried Rice (Kimchi Bokkeum Bap)

The best use of well-fermented kimchi. Quick, spicy, deeply satisfying.

Ingredients

• 2 cups well-fermented kimchi, roughly chopped (reserve 2 tbsp liquid)
• 3 cups cooked rice (day-old is best)
• 1/2 cup pork belly or bacon, diced
• 1 tbsp gochujang
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 4 eggs (for topping)
• 2 green onions, sliced
• Sesame seeds

Nori strips

• 2 tbsp vegetable oil

Directions

1. Heat oil in a large skillet or wok over high heat.
2. Cook pork belly until slightly crispy. Add kimchi and stir-fry 3-4 minutes.

Add gochujang and kimchi juice. Cook 1 minute.

1. Add rice. Stir-fry vigorously, breaking up clumps, 4-5 minutes until rice is slightly crispy.
2. Add soy sauce and sesame oil. Toss well.

Fry eggs separately (sunny side up or over easy).

1. Serve rice topped with egg, green onions, sesame seeds, and nori.

Notes

Old kimchi (well-fermented, sour) makes the best fried rice. Fresh kimchi lacks the depth of flavor. Day-old rice is also essential — fresh rice is too wet and won’t crisp.