Kimchi Fried Rice (Kimchi Bokkeumbap)

1. Prep everything first
2. Have all ingredients ready — this cooks fast and doesn’t wait.
3. Fry the kimchi
4. Heat a pan over medium-high with a little oil. Add kimchi and cook for 3–4 minutes until it starts to caramelise slightly.
5. Add garlic and whites of spring onion
6. Stir through and cook for another minute until fragrant.
7. Build the flavour
8. Add gochujang and stir into the kimchi. Let it cook briefly to deepen the flavour.
9. Add the rice
10. Break up the rice with your hands and add to the pan. Toss well to coat every grain.
11. Season and crisp
12. Add soy sauce and kimchi juice. Press the rice lightly into the pan and let it sit for a minute or two to get crispy bits.
13. Finish with sesame oil
14. Drizzle over sesame oil and toss through.
15. Fry the eggs
16. In a separate pan, fry eggs until the edges are crispy but yolks still runny.
17. Serve
18. Spoon rice into bowls, top with fried eggs, and finish with green parts of spring onion.

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Notes

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• Day-old rice is key — fresh rice gets mushy
• Let it sit in the pan for crispy bits (don’t stir constantly)
• Add leftover bacon or spam if you want to level it up
• Extra kimchi juice = extra flavour

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