Korea

Kimchi Bokkeumbap

Name: Kimchi Bokkeumbap
Total time: 20 min
Yield: 2
Cuisine: Korea
Ingredients: 400 g Cooked rice (cold); 200 g Aged kimchi, chopped; 150 g Pork belly, diced; 1 tbsp Gochujang; 1 tbsp each Sesame oil & soy sauce; 2 Eggs (fried); to garnish Spring onion & nori

Korean fried rice with kimchi

Kimchi bokkeumbap is the ultimate Korean leftovers dish: aged kimchi and cold rice turn into a quick, punchy pan-fried meal.

The older and sourer the kimchi, the deeper the flavour; crowned with a fried egg, the rice becomes an easy comfort meal.

Servings2

Time20 min

LevelEasy

Ingredients

Cooked rice (cold)400 g
Aged kimchi, chopped200 g
Pork belly, diced150 g
Gochujang1 tbsp
Sesame oil & soy sauce1 tbsp each
Eggs (fried)2
Spring onion & norito garnish

★ = available authentic in the Asia Boutique

Preparation

Render the pork belly until crisp.
Add the kimchi and fry hard.
Stir in gochujang, then fold in the rice.
Season with soy sauce and sesame oil.
Plate up, crown with a fried egg and nori.

Make it original

Aged kimchi and gochujang make kimchi bokkeumbap – in the Asia Boutique.

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