Kimchi Bokkeumbap

Name: Kimchi Bokkeumbap
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 800 g boiled short grain rice, completely cooled and loosened; 500 g Matured Chinese cabbage kimchi, drained and roughly chopped; 150 ml Kimchi juice, collected and complemented with water if necessary; 220 g Pork belly, without rind, in small cubes; 1 Onion, finely diced; 3 Spring onions, white and green parts cut separately; 1 tbsp Gochujang, Dose according to the spiciness of the kimchi; 1 tbsp Japanese or Korean soy sauce; 2 tsp Sesame oil; 4 Eggs; 1 toasted nori leaf, in fine strips; 2 tsp roasted sesame seeds

By the Kochzauber editorial team Published 1 August 2026 Updated 3 September 2026 Editorially approved

Why this recipe works

Korean kimchi fried rice with pork belly and egg

For kimchi bokkeumbap, vigorously ripened kimchi is better than a freshly prepared, still mild version. Acid and fermentation flavours compensate for the exuberant pork belly. Cold rice from the previous day is particularly easy to separate. To prevent the dish from becoming moist, the kimchi roasts first, while kimchi juice and gochujang are briefly concentrated before the rice.

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Recipe

Kimchi Bokkeumbap combines cold rice with well-ripened kimchi, pork belly and kimchi juice to a strong Korean fried rice with fried egg.

Method

1

Dropping pork belly

Place a large pan or wok in cold, add the pork belly and fry over a medium heat for 6 to 8 minutes until fat comes out and the edges brown.
2

Roast aromatics and kimchi

Add the onion and white spring onion rings and fry for 2 minutes. Stir in the kimchi and fry vigorously for another 5 minutes until soft and lightly browned.
3

Seasoning

Stir in the gochujang, soy sauce and kimchi juice. Boil for 2 to 3 minutes until there is barely any free liquid in the pan.
4

Loosely incorporate rice

Add cold rice, separate lumps with the pan turner and fry hot for 4 to 5 minutes, turning regularly. Finally, mix in sesame oil.
5

Cook fried eggs

In a second nonstick frying pan, fry the eggs as desired, stirring occasionally to coat the egg yolks and egg whites.
6

Serve

Divide the fried rice between shells and top with one egg each. Add the spring onion, nori and roasted sesame seeds and serve immediately.

Kitchen know-how

Tips for Kimchi Bokkeumbap

Use cold rice

Completely cooled grains are drier and easier to separate. Spread fresh rice flat and cool quickly.

Reduce kimchi juice

Boil down any free liquid before the rice. Bokkeumbap remains fried and does not become a soft rice dish.

Variations

How to adapt this recipe

Replace pork belly with 200 g of well drained tuna, add it first with the rice to prevent it from drying out.

Leave out the pork belly, fry 250 g of diced herb side pieces and use kimchi without fish sauce or seafood.

Nutrition per serving

670kcal

82.0 gCarbohydrates

25.0 gProtein

27.0 gFat

Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Kimchi Bokkeumbap

Well-ripened, distinctly sour Chinese cabbage kimchi brings more depth than very fresh kimchi. Too sour kimchi can be rounded off with little sugar.

The rice was probably warm or the kimchi juice was not sufficiently reduced. Use cold grains and boil down free liquid in advance.

Yes. Spread the rice flat on a baking tray, steam it off and let it cool completely. When warm, it sticks stronger directly from the pot.

Cool rice quickly after cooking, cool within two hours and heat through once the next day. Do not heat up the leftovers several times.

The pungency depends on the kimchi and gochujang. In strongly spicy kimchi, the additional chilli paste can be reduced or omitted altogether.

Keep cooking

Kimchi Bokkeumbap

Korean kimchi fried rice with pork belly and egg