Kimchi Fried Rice (Kimchi Bokkeumbap)

Ingredients

• •4 cups day-old cooked short-grain rice
• •1.5 cups kimchi, chopped
• •3 tbsp kimchi juice (from the jar)
• •1 tbsp gochujang
• •1 tbsp soy sauce
• •2 tsp sesame oil
• •1 tbsp butter
• •2 tbsp neutral oil
• •3 cloves garlic, minced
• •4 green onions, thinly sliced
• •4 eggs
• •1 tsp sesame seeds
• •150 g spam or Canadian bacon, diced (optional)

Directions

1. 1Mix kimchi juice, gochujang, and soy sauce together in a small bowl; set aside.
2. 2Heat 1 tbsp neutral oil in a large skillet or wok over high heat; add spam or bacon if using and fry until edges are crispy, about 2 minutes, then remove.
3. 3Add butter and remaining oil to the same pan; add garlic and stir-fry 30 seconds.
4. 4Add chopped kimchi and cook, stirring, for 2 minutes until slightly caramelized.
5. 5Add rice, breaking up any clumps, and press into the pan; let it sit undisturbed for 1 minute to develop a crispy bottom.
6. 6Pour the sauce over the rice, toss everything together, and stir-fry for another 2 minutes.
7. 7Stir in sesame oil, most of the green onions, and the crisped spam if using.
8. 8In a separate pan, fry eggs in a little oil until whites are set and edges are crispy.
9. 9Serve rice in bowls topped with a fried egg, remaining green onions, and sesame seeds.

💡 Store-bought kimchi (Kimchi brand or Lucky Foods) is available at most Canadian grocery stores and Costco. The rice must be cold and day-old or the fried rice turns mushy — cook a batch the night before or spread fresh rice on a sheet pan and refrigerate for an hour.

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