Korean
Kimchi Fried Rice
Kimchi bokkeumbap - the dish every Korean household makes when the kimchi has gone sour and the rice is a day old. Both of those 'flaws' are exactly what make it work.
- Time
- 15 mins
- Serves
- 2
- Steps
- 7
- Ingredients
- 9
Method
- 01
Heat cooking oil in a pan and fry the pork until the fat renders and the edges crisp, about 4 minutes.
- 02
Add the chopped kimchi and fry hard for 3 minutes. Letting it caramelise here is the whole trick, so do not rush it.
- 03
Stir in the gochujang and the kimchi juice and cook 1 minute more.
- 04
Add the cold rice. Break up every clump with the back of your spoon and toss until each grain is coated and orange.
- 05
Turn off the heat and stir through the sesame oil.
- 06
Fry the eggs separately, keeping the yolks runny.
- 07
Top each bowl with an egg, scatter spring onion and sesame seeds, and break the yolk into the rice as you eat.
