In the Soop EP 3: Kimchi Bokkeumbap (Kimchi Fried Rice)

Be like Park Jimin and don’t sleep on this rice! It’s Day 2 in the Soop! Today, the members are making an all time favorite of mine, Kimchi Bokkeumbap!

Have you eaten Kimchi Bokkeumbap (Kimchi Fried Rice)? When I tell you, I love kimchi fried rice, I LOVE kimchi fried rice. The tanginess from the kimchi perfectly offsets the fat from the pork belly. This dish is so easy to make if you have kimchi readily available. You can make it in less than 20 minutes!

Let’s talk rice!

The most important ingredient in any fried rice recipe is the rice.

So I’m sure you’ve heard by now that you must use day old rice to make good fried rice.. I have to disagree with that. The notion that day old rice is best for fried rice is due to the fact that good fried rice starts off with rice that isn’t sticky and on the drier side. Day old, refrigerated rice meets those standards beautifully. The grains are more separated after a night in the fridge. However, using jasmine rice accomplishes that goal without the necessity of a overnight stay in the fridge. Jasmine rice is naturally less starchy than the short grain variety found in Korean and Japanese cooking. Short grain rice is more sticky and is best a day old in order for the rice grains to become separated during the cooking process. Jasmine rice is not as sticky so it won’t clump together even if you use it fresh.

When in doubt, use day old rice!

You need to try this at least once in your life!

The members made Gamasot bokkeumbap which translates to cauldron fried rice. BTS used a huge cauldron but a cast iron skillet works just as well! I find that a stone bowl works just fine too! Using a cast iron pan or stone bowl allows for the rice to crisp up on the bottom into toasty deliciousness.

Kimchi Bokkeumbap

Kimchi Fried Rice is a delight for a meal at anytime!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Course Main Course

Cuisine Korean

Servings 1 person

Ingredients

  

• 1 cup rice must be on the drier side or day old
• 1/2 tbsp cooking oil
• 1 half yellow onion
• 1 tbsp garlic
• 1/2 cup chopped kimchi
• 2 tbsp kimchi juice
• 1 tbsp gochujang
• 1/2 tbsp gochugaru or less if you want it less spicy!
• 1/2 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 cup cheese
• 3 oz pork belly
• 1/2 stalk green onions chopped
• 1/4 cup shredded cheese

Instructions

 

• Sauté the pork belly over medium heat with garlic and onions (yellow and green) until the onions become translucent
  
• Add in kimchi and sauté for 3-5 minutes
  
• Add in kimchi juice, soy sauce, gochujang and gochugaru.
  
• Sauté for 5 minutes
  
• Add in rice and incorporate thoroughly with the other ingredients
  
• Add sesame oil and mix well
  
• Top with cheese, green onions and black pepper. Let it melt so you can enjoy the cheesiness.
  

Notes

Optional: Add a fried egg on top for extra deliciousness!

*If using a cast iron skillet or stone bowl, flatten the rice before adding cheese so that the rice on the bottom can become slightly burnt and crispy while cooking!