Thursday, 22 November 2012

Kimchi Bokkeumbap (Kimchi Fried Rice) [Recipe]

One thing that is always in my fridge: kimchi.
Kimchi bokkeumbap (kimchi fried rice)

Of course, this habit have only started after I start developing such an intense love to Korean cuisine. Since then, at least a small jar of kimchi has been a constant inhabitant in the cold box. It's good eaten with rice, even better with ramyeon (instant noodles). I thought it doesn't get any better than that, but then I got introduced by kimchi bokkeumbap (김치볶음밥) or kimchi fried rice.

My prayer for an easy recipe was answered by a simple one from Tina, an awesome food tour guide from Taste Food Tour. The ddeokbokki recipe is from her also. Of course, I'll share!

You're welcome.


Kimchi bokkeumbap (kimchi fried rice)
Recipe from Tina - Taste Food Tour


  • 4-5 pork belly rashers, rindless (roughly 100g)
  • 1 cup kimchi (fermented cabbage with chilli)
  • 4 cup white rice (refrigerated overnight preferably)
  • 2 eggs
  • 1 tbsp gochujang (fermented chilli paste)
  • 1/2 onion
  • 4 cloves garlic
  • 1 carrot, peeled
  • 2 tbsp canola oil
  • 2 tsp sesame oil
  • 4 sheets of roasted seasoned laver seaweed (gim) (optional)
  • 2 tbsp roasted sesame seeds (optional)


1. Remove the rice from the fridge and allow to come up to room temperature while you prepare the other ingredients.

2. Drain the kimchi well, if needed cut in half or into bite size pieces.

3. Slice the pork belly rashers into 4cm length, set aside after seasoning them with a bit of salt and pepper.

4. Crush the garlic and slice the onion into thin half moon, shred the carrot on a jullienne grater or cut into matchsticks.

5. In a non-stick wok or frying pan, turn heat to high and add the canola oil. When the surface of the oil begin to shimmer, add the onions and carrot and stir fry until translucent, then add the garlic and the pork. 

6. Stir fry until the pork is cooked through and slightly browned. Mix the kimchi and the gochujang and add it in, followed by the rice.

7. Break up the rice into the mixture in the wok, combine them until evenly mixed through. In necessary add a tbsp of the kimchi juice from the container if the mix is looking a little dry.

8. When the rice is cooked to your liking, set aside and cover to keep warm.

9. Fried some eggs, top the rice with sesame seeds and thin slices of the seaweed.


It may look like a handful of steps, but believe me, it's easy. I wouldn't have succeeded if it's difficult, you see.

First, I must say this: how good is samgyeopsal (pork belly)?? My pork belly slices aren't big, so all I did is just cut them into bite size pieces. Second, gochujang is such a great condiment. How can I live without you now, gochujang?

Final product

Really, this gotta be one of the best fried rice I've ever had. The rice is a wee bit mushy here, but it tastes as beautiful as double rainbow (I was going to say 'as beautiful as Bella when she becomes a vampire in Breaking Dawn 2' but it may sound a little biased). The bits of pork belly is a prize in its own, and I'm so glad I put enough to get at least one small cut in every mouthful. The rice has a little bit of heat, and also some zing resulting from the use of the kimchi. Again, I should've put more gochujang next time.

Here's how to make it even better: a fried egg or a sunny side up. And fry some more pork belly to go on the side, just like I did.

A setback is: it's too addictive you may end up consuming twice the recommended calories intake for a day.



Up to this date, I've made three wok-fuls of this fried rice for my lunch box to take to uni.

To end this post, I'll just say that I truly recommend this recipe. Go make some and share the result!


P.S. I really, really love pork belly.

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  1. so you're a big fan of Bella Swan Oh My God LMAO HAHAHAHA #salahfokus

    btw, asli ngiler gueeee. Si pork belly tapi enaknya di-substitute apa ya? chicken gitu?

    1. hahahah loe ngga ya me? :p

      chicken enak, sliced beef juga enak, kmrn gue jg coba pake udang mantep juga me :D

  2. @ume : si bella swan cakepan pas jadi vampire emang #ikutansalahfokus...

  3. Replies
    1. Thank you. glad that you enjoyed this post :)

  4. This sounds delicious! And I really really love pork belly too :)

    1. who doesn't? hehehe.
      Thanks for dropping by, Helen! :)


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