Kimchi Bokkeumbap (Kimchi Fried Rice)

Ingredients

• 3 cups cooked short-grain rice
• 1 cup kimchi
• 4 oz pork belly or spam
• 1/2 medium yellow onion
• 2 cloves garlic
• 1 tbsp gochujang (Korean chili paste)
• 1 tbsp soy sauce
• 1 tsp sugar
• 1 tsp sesame oil
• 1 tbsp vegetable oil
• 2 large eggs
• 2 scallions
• 1 tsp toasted sesame seeds
• as needed gim (roasted seaweed snacks)

Instructions

1. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. If using, add the 4 oz diced pork belly or spam and cook for 5-7 minutes until browned and crispy. Remove from the skillet and set aside, leaving rendered fat in the pan.
2. Add the 1/2 diced yellow onion to the skillet and sauté for 2-3 minutes until softened. Stir in the 2 minced garlic cloves and cook for another minute until fragrant.
3. Add the 1 cup chopped kimchi to the skillet. Stir-fry for 3-5 minutes, allowing it to caramelize slightly and develop deeper flavors.
4. Stir in the 1 tablespoon gochujang, 1 tablespoon soy sauce, 1 teaspoon sugar, and the 2 tablespoons reserved kimchi juice. Mix well to combine with the kimchi and aromatics.
5. Add the 3 cups day-old cooked short-grain rice to the skillet. Use the back of your spoon or spatula to break up any clumps of rice. Stir-fry for 5-7 minutes, ensuring the rice is thoroughly coated with the kimchi mixture and heated through.
6. If using, return the cooked pork belly or spam to the skillet. Drizzle with 1 teaspoon sesame oil and stir to combine. Taste and adjust seasoning if needed (add more soy sauce or kimchi juice for flavor).
7. While the rice is cooking, prepare the eggs. Fry or scramble 2 large eggs to your desired doneness (sunny-side up is traditional for a runny yolk).
8. Divide the kimchi fried rice between two serving bowls. Top each serving with a fried egg, a sprinkle of 2 chopped scallions, 1 teaspoon toasted sesame seeds, and crumbled gim (roasted seaweed snacks) for extra texture and flavor. Serve hot.

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