Breadcrumbs [Home](/index%2ephp/) > [Bokkeumbap Fried Kimchi Rice](/index%2ephp/markdownify/node/1386) 01 August 2019 # Bokkeumbap Fried Kimchi Rice ![](https://media.slman.com/kWUWjD6IzduTqv5_U4gKp-uGAv0=/800x0/smart/https%3A%2F%2Fslman.com%2Fsites%2Fslman%2Ffiles%2Farticles%2F2019%2F08%2Fbokkeumbap-fried-kimchi-rice_0.jpg) Serves Serves 4 Total Time 30 Minutes Ingredients 250g of finely chopped kimchi 4 garlic cloves, finely chopped 1 brown onion, finely chopped 2 tbsp of cooking oil 4 tbsp of juice from kimchi 3 tbsp of gochujang 400g of boiled rice (preferably leftovers) 2 tbsp of Korean or Japanese soy sauce 2 tbsp of sesame oil 4 eggs, fried 2 spring onions (scallions), finely sliced 2 tbsp of toasted sesame seeds Gim or nori (toasted seaweed), shredded Method Step 1 Fry the kimchi, garlic, onion and oil together in a frying pan (skillet) over a medium heat. Stir in the kimchi juice and gochujang and fry the rice in this wonderful sludge until it’s warm and a little crispy – you might need to chop at it with a spatula so that the rice grains become separated. Add soy sauce to taste. Step 2 Remove from the heat and stir in the sesame oil. Step 3 Serve out into four bowls and top with one fried egg, some spring onions, sesame seeds and seaweed. DISCLAIMER: We endeavour to always credit the correct original source of every image we use. If you think a credit may be incorrect, please contact us at .