Photograph of the finished Bokkeumbap

Korea · Cơm chiên kimchi trứng Bokkeumbap

Bokkeumbap

25 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Steamed rice Steamed rice 2.2 lb
  • Photograph of Pickled cabbage Pickled cabbage 1.3 lb
  • Photograph of Pork belly Pork belly 1.1 lb
  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Korean chili paste (gochujang) Korean chili paste (gochujang) 3.5 oz
  • Photograph of Sesame oil Sesame oil ⅓ cup
  • Photograph of Nori seaweed Nori seaweed 4 sheets
  • Photograph of Spring onion Spring onion 4.2 oz
  • Photograph of Oil Oil ½ cup
  • Photograph of Roasted sesame seeds Roasted sesame seeds 1.7 oz

Method

  1. 1 Fry the diced pork belly for 4 minutes to render the fat, which will serve as the base for the entire pan.
  2. 2 Squeeze the kimchi and chop it finely, reserving the kimchi juice for later use as seasoning.
  3. 3 Sauté the kimchi in pork fat for 6 minutes, until it darkens and becomes less sour.
  4. 4 Sautéing the kimchi for long enough is crucial; undercooked kimchi will make the rice sour, bitter, and fishy.
  5. 5 Add the leftover rice and stir for 4 minutes, then season with gochujang and kimchi juice.
  6. 6 Fry the egg sunny-side up separately, then place it on top of the rice, sprinkle with shredded seaweed, green onions, sesame seeds, and drizzle with sesame oil.

With an appliance

  • Air fryer 26 min

    Replace step 6: crack the eggs into small, oiled molds and fry them in an air fryer at 180 degrees for 5 minutes, rotating the mold at the 3rd minute to allow the yolks to run; steps 1 to 5 continue frying the rice in the pan.

Start cooking