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A grey plate containing Korean Bokkeumbap with kimchi, chicken, fried egg.

Kimchi Bokkeumbap Recipe

Quick and easy Korean Bokkeumbap recipe made with kimchi, leftover jasmine rice, and chicken . Seasoned with kimchi juice, gochujang and gochugaru chilli powder. Topped with fried egg, crispy seaweed, and sesame seeds.
5 from 9 votes
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Course: Main Course
Cuisine: korean cuisine
Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 2
Calories: 458kcal
Author: Khin

Ingredients

Ingredients

  • 3 cup Cooked Rice About 200g or 2 servings ( see details in note )
  • 160 g Kimchi Add more or less to preference ( see details in note )
  • 150 g Chicken breast Or thigh, cut into small dices
  • ½ Onion Cut small dices
  • 1 tbsp Gochujang Korean chilli paste
  • 1 tbsp Gchugaru Korean chilli powder/chilli powder/paprika
  • 2-3 Spring onion Cut thin slices
  • 1 tbsp Sugar
  • 1 tsp Salt Or salt to taste ( see details in note )
  • 1 tsp Sesame oil 
  • 1 tbsp Kimchi Juice Water from squeezing out kimchi
  • 2 tbsp Vegetable oil Or neutral flavour oil

Garnish

  • 2 Fried Egg Sunny-side up
  • Toasted sesame seeds
  • Spring onion
  • Seaweed strips Crispy nori ( seaweed ) cut into thin strips

Instructions

Prepare Kimchi and Gather Ingredients

  • First, squeeze out the water from the kimchi and keep 1-2 tablespoons of juice for later use in the fried rice. Cut the kimchi into medium bite-size pieces and gather the seasonings, vegetables, and chicken.

Make Bokkeumbap

  • Heat the large wok/pan into medium-high heat, drizzle oil, and stir fry the onion for a few seconds. Next, add the chicken and stir fry for 1-2 minutes until cooked through.
  • Then add the kimchi and stir fry for a few seconds and follow with the chilli powder and gochujang chilli paste. Cook for a few seconds until the chilli paste is combine well with chicken and kimchi.
  • Bring up the heat to high and place the rice in the wok. Add kimchi juice, sesame oil, sugar, and salt.
  • Mix everything well and continue stir fry for another 1-2 minutes.
    Turn off the heat, sprinkle spring onions and toasted sesame seeds.
  • Transfer to a serving plate. Garnish each plate with toasted sesame seeds, nori strips, and spring onions. Add a fried egg with runny yolk on top.

Notes

  • Kimchi is fermented cabbage, radish, or vegetables. It has a tangy, salty, and pungent flavour. You can add any of your favourite matured kimchi. 
  • Rice: Recommend to use a day-old cooked rice. You can use jasmine rice or any long-grain or medium-grain rice.
  • Gochujang is a Korean chilli pepper paste, it has a smokey, peppery, earthy flavour. If you cannot find Gochujang, you can omit it. Do not substitute with other chilli paste for this recipe.
  • Gochugaru is Korean chilli pepper powder and can be substituted with chilli powder or paprika. 
  • Adjust the salt -Please be aware that kimchi is can be salty in taste depending on the brands and different products used. Make a taste test for kimchi before you make a stir fry and adjust the salt to taste. 
  • Can you reheat it? If you have any leftovers, store it in an air-tight container and keep in the fridge. Usually last in the fridge for a couple of days. Reheat in the microwave or stovetop until piping hot just before serving. 
  • Where to buy these ingredients? You can buy all of these ingredients at the supermarket Asian aisles, Chinese/Korean groceries, or Amazon online.
You can serve up to 3 people with this recipe. Nutritional facts are calculated approximately and can be varied by the number of factors. 

Nutrition

Calories: 458kcal | Carbohydrates: 79g | Protein: 23g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 1257mg | Potassium: 464mg | Fiber: 2g | Sugar: 8g | Vitamin A: 159IU | Vitamin C: 6mg | Calcium: 45mg | Iron: 1mg
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