🍳 Kimchi Bokkeumbap

Name: Kimchi Bokkeumbap
Total time: 20 min
Yield: 2
Cuisine: South Korea
Ingredients: 400 g cooked rice, chilled; 200 g ripe kimchi, chopped, plus 3 tbsp kimchi juice; 100 g canned luncheon meat, diced; 1 tbsp gochujang; 1 tbsp neutral oil; 1 tsp sesame oil; 2 eggs; 2 scallions, sliced

Origin: South Korea

560kcal

per serving · 350 g

160kcal

per 100 g

21 gProtein6 g / 100 g

21 gFat6 g / 100 g

77 gCarbs22 g / 100 g

Kimchi bokkeumbap is Korean kimchi fried rice: day-old rice stir-fried with chopped, well-fermented kimchi, a spoon of gochujang and diced canned luncheon meat, finished with sesame oil and scallions. It is spicy, tangy and slightly smoky, and is usually crowned with a fried egg whose runny yolk mixes into the rice.

Diets

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: spam

Not veganbecause of: egg, spam

Contains porkbecause of: spam

Contains glutenbecause of: gochujang

Not keto22 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Eggs ⚠ Fish ⚠ Soy ⚠ Sesame

What it is made of

ricekimchiegggochujangsesame oilscallionspam

Recipe

2 servings20 min

Ingredients

400 g cooked rice, chilled
200 g ripe kimchi, chopped, plus 3 tbsp kimchi juice
100 g canned luncheon meat, diced
1 tbsp gochujang
1 tbsp neutral oil
1 tsp sesame oil
2 eggs
2 scallions, sliced

Method

Fry the luncheon meat in the oil until browned at the edges.
Add the kimchi and cook 3–4 minutes until it softens and caramelises slightly.
Stir in the gochujang and kimchi juice, then add the rice and stir-fry until evenly red and hot.
Turn off the heat, drizzle with sesame oil and fold in most of the scallions.
Fry the eggs sunny-side up and serve one on each plate of rice, topped with the remaining scallions.

How to make it lighter

Swap half the luncheon meat for extra kimchi or mushrooms to cut fat while keeping the flavour.
Use a non-stick pan and measure the oil: 1 tbsp oil ≈ 120 kcal.
Keep the rice to about 200 g cooked per person and bulk the plate up with extra scallions or a side of cucumber.

History

Kimchi bokkeumbap grew out of the Korean home habit of using up leftover rice and kimchi that has turned sour. Canned luncheon meat became a common addition after the Korean War, when it arrived through US military supplies, and it remains a popular version today.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →