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bokkeumbap with kimchi and eggs in a cast iron skillet
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5 from 3 votes

Bokkeumbap - Gochujang Fried Rice

Korean Bokkeumbap or Gochujang fried rice with kimchi, this spicy rice is addictive!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Pasta and Rice
Cuisine: Korean
Diet: Vegetarian
Servings: 4
Calories: 354kcal
Author: Adina

Ingredients

  • 300 g/ 10.6 oz/ 1 ⅓ cups uncooked short-grain rice or 600 g/ 1.3 lbs/ about 4 cups cooked rice See note 1
  • 2 tablespoons vegetable oil divided
  • 250 g/ 8.8 oz/ about 2 ½ cups kimchi
  • 1 small leek about 150 g/ 5.3 oz
  • ½ green bell pepper
  • 3 spring onions/scallions
  • 4 tablespoons kimchi juice
  • 1 tablespoon gochujang paste See note 2
  • 2 tablespoons soy sauce
  • 2 teaspoons toasted sesame seed oil
  • 1 teaspoon roasted sesame seeds
  • 4 eggs

Instructions

  • Chop the kimchi, leek and green bell pepper. Chop the whites of the spring onions and leave the greens for garnishing the dish.
  • Heat 1 tablespoon oil in a large cast-iron skillet or nonstick pan over high heat. Add the kimchi, leeks, green pepper, and scallion whites and stir-fry for about 3 minutes.
  • Whisk together the kimchi juice, gochujang paste and soy sauce in a small bowl. Add the mixture to the skillet together with the cooked rice. Mix well to combine and fry on medium-low heat for about 3-5 minutes or until the rice is hot. Stir in the sesame seed oil and remove from the heat.
  • Heat the remaining tablespoon vegetable oil in a large pan. Fry the eggs to your liking.
  • Sprinkle the kimchi fried rice with the chopped scallion greens and sprinkle some toasted sesame seeds. Serve immediately with the fried eggs.

Video

Notes

  1. Ideally, the rice should be cooked one day in advance. If cooking the rice on the same day, make sure it is completely cool before making the kimchi fried rice. 300 g/ 10.6 oz / 1 ⅓ cups uncooked rice yield more or less 600 g/ 1.3 lbs/ about 4 cups cooked rice.
  2. Start with ¾ tablespoon gochujang paste and increase the amount (up to 3 tablespoons – very hot!) according to your heat tolerance.

Nutrition

Serving: 1/4 of the dish | Calories: 354kcal | Carbohydrates: 33g | Protein: 12g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 16g | Cholesterol: 186mg | Sodium: 1051mg | Fiber: 3g | Sugar: 5g