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Kimchi Fried Rice (Kimchi Bokumbap)

Monday, 19 May 2008

I love Korean food especially bibimbap which means mixed rice in Korean. I like the one which is served in a heated stone bowl simply because it looks cool and I love the burnt bits of rice (yes I know it's unhealthy, but it's only once in awhile...hehe). Anyway, this dish usually consists of rice topped with vegetables, a whole egg, strips of raw beef and Korean hot pepper paste (Kochujang). To me, Kochujang is the main ingredient. This is where I got the idea of adding Kochujang into my kimchi fried rice. Had some leftover pork with sour mustard from last night, so I cooked a plain kimchi fried rice to go with it. It was a good combination!

Ingredients: serves 2

  • 1 ½ cups overnight cooked rice
  • 2 eggs
  • 1 cup kimchi – chop into small pieces (more or less according to own preference)
  • 1 onion – diced
  • ~1 tbs minced garlic
  • 1 1/2 tbs Korean hot pepper paste (Kochujang) mixed with 1 tbs hot water
  • ~2 tbs Kimchi liquid (more or less depending on the level of spiciness you want)
  • 1 tbs sesame oil
  • 1 tsp sugar
  • ~1-2 tbs soya sauce
  • Sesame seeds (optional)


  • Sauté garlic and onions with until fragrant.
  • Mix in kimchi and continue frying.
  • Remove all ingredients from pan and place in a plate for later use.
  • Heat up sesame oil in pan.
  • Lightly beat the eggs and pour into pan.
  • Add cooked rice. Mix well.
  • Mix in Kochujang, kimchi liquid and sugar.
  • Add soya sauce to taste.
  • Sprinkle sesame seeds and serve.


  • I normally keep the Korean hot pepper paste in the fridge so it becomes a bit sticky and hard to mix in with rice. Dissolving it in water first makes it easier to mix with the rice.
  • Instead of mixing the eggs in with the rice, I like it sunny side up. Makes the rice less soggy and the semi-cooked yolk with rice is just ummm....yum!!

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