Kimchi Bokkeumbap Recipe

Ingredients

• 3 cup Cooked Rice (About 200g or 2 servings ( see details in note ))
• 160 g Kimchi (Add more or less to preference ( see details in note ))
• 150 g Chicken breast (Or thigh, cut into small dices)
• 1/2 Onion (Cut small dices)
• 1 tbsp Gochujang (Korean chilli paste)
• 1 tbsp Gchugaru (Korean chilli powder/chilli powder/paprika)
• 2-3 Spring onion (Cut thin slices)
• 1 tbsp Sugar
• 1 tsp Salt (Or salt to taste ( see details in note ))
• 1 tsp Sesame oil
• 1 tbsp Kimchi Juice (Water from squeezing out kimchi)
• 2 tbsp Vegetable oil (Or neutral flavour oil)
• 2 Fried Egg (Sunny-side up)
• Toasted sesame seeds
• Spring onion
• Seaweed strips (Crispy nori ( seaweed ) cut into thin strips)

Instructions

1. 1

   --- Prepare Kimchi and Gather Ingredients ---

2. 2

   First, squeeze out the water from the kimchi and keep 1-2 tablespoons of juice for later use in the fried rice. Cut the kimchi into medium bite-size pieces and gather the seasonings, vegetables, and chicken.

3. 3

   --- Make Bokkeumbap ---

4. 4

   Heat the large wok/pan into medium-high heat, drizzle oil, and stir fry the onion for a few seconds. Next, add the chicken and stir fry for 1-2 minutes until cooked through.

5. 5

   Then add the kimchi and stir fry for a few seconds and follow with the chilli powder and gochujang chilli paste. Cook for a few seconds until the chilli paste is combine well with chicken and kimchi.

6. 6

   Bring up the heat to high and place the rice in the wok. Add kimchi juice, sesame oil, sugar, and salt.

7. 7

   Mix everything well and continue stir fry for another 1-2 minutes. Turn off the heat, sprinkle spring onions and toasted sesame seeds.

8. 8

   Transfer to a serving plate. Garnish each plate with toasted sesame seeds, nori strips, and spring onions. Add a fried egg with runny yolk on top.