📝 About This Recipe
A beloved cornerstone of Korean home cooking, Kimchi-bokkeumbap is the ultimate comfort food that transforms humble leftovers into a flavor explosion. This dish marries the fiery, fermented tang of aged kimchi with the savory depth of smoky bacon and a hint of sweet-and-spicy gochujang. Topped with a golden, runny fried egg and toasted seaweed, it’s a harmonious balance of textures and tastes that captures the vibrant heart of Seoul in every bite.
🥗 Ingredients
The Base
- 3 cups Cooked Short-Grain White Rice (preferably day-old and chilled)
- 1 cup Well-Fermented Kimchi (finely chopped; the sourer the better)
- 3-4 tablespoons Kimchi Brine (strained directly from the kimchi jar)
- 3 strips Bacon or Pork Belly (cut into 1/2-inch bite-sized pieces)
Aromatics and Sauce
- 1/2 small Yellow Onion (finely diced)
- 3 cloves Garlic (minced)
- 1 tablespoon Gochujang (Korean Chili Paste) (adjust for spice preference)
- 1 tablespoon Soy Sauce (use high-quality naturally brewed)
- 1 tablespoon Toasted Sesame Oil (for finishing)
- 1 tablespoon Vegetable Oil (for frying)
- 1/2 teaspoon Granulated Sugar (to balance the acidity of the kimchi)
The Toppings
- 2 large Eggs (for frying sunny-side up)
- 2 stalks Green Onions (thinly sliced)
- 1 small pack Gim (Roasted Seaweed) (shredded or crushed)
- 1 teaspoon Toasted Sesame Seeds (for garnish)
👨🍳 Instructions
-
1
Prepare your rice by breaking up any large clumps with a spatula. If using fresh rice, spread it on a tray to cool and dry out for at least 30 minutes before cooking.
-
2
Place the chopped kimchi in a small bowl and mix it with the gochujang, soy sauce, and sugar until well combined.
-
3
Heat a large non-stick skillet or wok over medium-high heat. Add the bacon pieces and cook until the fat has rendered and the edges are becoming crispy (about 4-5 minutes).
-
4
Add the diced onions to the pan with the bacon. Sauté for 2-3 minutes until the onions become translucent and slightly golden.
-
5
Stir in the minced garlic and cook for just 30 seconds until fragrant, being careful not to let it burn.
-
6
Add the kimchi and sauce mixture to the pan. Stir-fry for 3-4 minutes. You want the kimchi to soften and the liquid to reduce slightly, intensifying the flavor.
-
7
Turn the heat up to high and add the rice. Pour the reserved kimchi brine over the rice to help it break apart and add color.
-
8
Using a pressing and folding motion, incorporate the rice into the kimchi mixture. Ensure every grain of rice is coated in the red sauce. Cook for 3-5 minutes.
-
9
Spread the rice out in an even layer and let it sit undisturbed for 1-2 minutes to create a slightly crispy crust (nurungji) on the bottom.
-
10
Drizzle the toasted sesame oil over the rice, give it one final toss, and remove from the heat.
-
11
In a separate small non-stick pan, fry the eggs in a little oil over medium heat until the whites are set but the yolks remain runny.
-
12
Divide the rice into two bowls. Top each with a fried egg, a generous sprinkle of green onions, shredded seaweed, and sesame seeds. Serve immediately.
💡 Chef's Tips
Use 'Old' Kimchi: The secret to the best flavor is using kimchi that has been in your fridge for at least 2-3 weeks; it should be very sour. Cold Rice is Key: Freshly cooked rice is too moist and will turn mushy. If you must use fresh rice, use slightly less water when cooking it. Don't Skip the Sugar: Even a tiny pinch of sugar balances the harsh fermentation of the kimchi and rounds out the umami. Control the Heat: If the rice starts sticking or burning too fast, add a teaspoon of water or more kimchi juice to deglaze the pan. Vegetarian Option: Replace bacon with diced smoked tofu or mushrooms, and ensure your kimchi is vegan (made without fish sauce).
🍽️ Serving Suggestions
Serve with a side of Danmuji (yellow pickled radish) to provide a crunchy, sweet contrast to the spicy rice. A warm bowl of Miso soup or a light Korean radish soup (Muguk) helps cleanse the palate. Pair with a cold glass of Barley Tea (Boricha) or a crisp Korean lager to cut through the richness of the bacon. Add a side of steamed Mandu (dumplings) for a complete, restaurant-style meal experience. For extra indulgence, melt a slice of American cheese or mozzarella over the rice just before serving.