Use cold rice
Fully cooled grains are drier and easier to separate. Pre-spread fresh rice flat and cool quickly.
Korean Recipe
Kimchi Bokkeumbap
The kimchi is thoroughly fried in front of the rice and its juice boiled. This keeps the fried rice loose, gets roasted aromas and tastes balanced sour.
Total time
35 min
Calories
670 kcal
Servings
4 servings
Difficulty
Easy
Why this recipe works
Korean kimchi bread with pig belly and egg
For Kimchi Bokkeumbap, strongly matured kimchi is better suited than a freshly prepared, still mild variant. Acid and fermentation aroma equal the exuberant pig belly. Cold rice from the previous day can be separated particularly well. So that the dish does not get wet, the kimchi cooks first, while kimchi juice and gochujang are briefly concentrated before the rice.
Quick Dinners
Lunch
Dinner
Meat
Recipe
Kimchi Bokkeumbap
Kimchi Bokkeumbap combines cold rice with well-ripened kimchi, pork belly and kimchi juice to strong Korean fried rice with fried egg.
Ingredients
4 servings
Method
-
1
Leave out the pig belly
Put on a large pan or a wok cold, add pig belly and fry for 6 to 8 minutes at medium heat until fat comes out and brown the edges.
-
2
Aromatics and kimchi roast
Add onion and white spring onion rings and fry for 2 minutes. Stir in kimchi and fry for another 5 minutes until it is softer and slightly browned.
-
3
Concentrate seasoning
Stir in gochujang, soy sauce and kimchi juice. Boil for 2 to 3 minutes until there is hardly any free liquid in the pan.
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4
Loose in rice
Add cold rice, separate lumps with the pan turner and fry for 4 to 5 minutes under regular turning. Finally mix sesame oil.
-
5
Garnish the eggs
In a second coated pan, fry the eggs as desired. For sensitive persons, allow egg yolks and egg whites to be completely set.
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6
Arrange
Spread frying rice over bowls and cover with one egg each. Add spring onion green, nori and roasted sesame and serve immediately.
Kitchen know-how
Tips for Kimchi Bokkeumbap
Reduce Kimchi Juice
Cook almost completely free liquid in front of the rice. Bokkeumbap stays fried and does not become a soft rice dish.
Variations
How to adapt this recipe
Replace pig belly with 200 g well drained tuna. Add it together with the rice so that it does not dry.
Leave out pork belly, fry 250 g cubed herbal sidelets vigorously and use kimchi without fish sauce or seafood.
Nutrition per serving
670kcal
82.0 gCarbohydrates
25.0 gProtein
27.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Kimchi Bokkeumbap
Well matured, clearly sour China cabbage kimchi brings more depth than very fresh kimchi. To 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 free liquid in advance.
Yes. Spread the rice flat on a sheet, evaporate and let it cool completely. Warm directly from the pot, it sticks more strongly.
After cooking, cool rice quickly, cool within two hours and heat the next day once completely. Do not heat up the rests several times.
The heat depends on the kimchi and Gochujang. With strong sharp kimchi, the additional chilli paste can be reduced or completely omitted.
Keep cooking