Kimchi Fried Rice (bokumbap or bokkeumbap) is humble food that is mostly enjoyed at home, but you might also see it in some casual Korean eateries. At home, it's a great way to use leftover kimchi
that's a bit past its prime. I almost always make it if we have leftover rice and/or kimchi, and usually use Canadian bacon as a protein if I have it. Quick, easy, and cheap to make, kimchi bokumbap is simple Korean homecooking at its best.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
- 1 cup kimchi, drained and chopped (preferably the kind made with Napa cabbage)
- 1/2 sweet onion, chopped
- 1 Tbsp finely chopped garlic
- 1 Tbsp soy sauce
- 1 Tbsp butter
- 1/3 cup thinly sliced beef, spam, pork, bacon, or ham
- 3 cups cooked rice
- Salt to taste
- 1 Fried egg for each serving
- If using American bacon, saute briefly on an ungreased large pan and omit oil from next step. With any other meat or a vegetarian version, start with step #2.
- Saute kimchi and onion in a lightly greased large pan over medium heat for a few minutes.
- When vegetables begin to look transparent, add ½ Tbsp of butter, garlic, and soy sauce and saute for another 2-3 minutes.
- Add meat or pork and continue to saute until meat is cooked.
- Turn heat off but keep pan on burner.
- Add rice and rest of butter, mixing to combine.
- Salt to taste and top with fried egg to serve.