Kimchi Fried Rice or Kimchi Bokkeumbap is a classic Korean dish basically made with kimchi and leftover rice. I decided to make my own when we had leftover kimchi from Home Grocer Ph.

To achieve this recipe, you need a well-fermented and delicious kimchi. You can also use newly cooked rice but leftover rice is more preferred.

Ingredients:
Kimchi
Leftover Rice
2 pcs Eggs
2 tbsp Ssamjang Green Korean Bbq Dipping Sauce (Gochujang)
Pork Luncheon Meat
3 cloves Garlic
1 small onion
Spring Onions
Cooking Oil
Sesame Oil
Sesame Seeds
Salt
Pepper

Procedure:

1. In a saucepan, heat cooking oil and saute sliced garlic and onions. Then, add the spring onions.
2. Dice luncheon meat and add into the pan.
3. Then, add kimchi and gochujang. Stir-fry until kimchi is soft.
3. Add rice and kimchi juice. Mix well.
4. Once the rice is evenly coated with kimchi, add salt, and pepper to taste.
4. Add sesame oil, and sesame seeds, if desired.
5. Serve and enjoy with a fried egg and spring onions on top!

Teybolforwan Tips:
1. Well-fermented kimchi is the secret to a delicious Kimchi Fried Rice.
2. Add more gochujang if desired but adding too much will make the rice salty. You may skip adding salt if that happens.
3. Add gochugaru or Korean chili pepper if you prefer a spicier Kimchi Fried Rice.
4. Other popular meat additions include ham, bacon, spam, pork, beef, chicken, and tofu.
5. It is best to use leftover rice just like what we do with our very own fried rice here in the Philippines.
6. Add nori or dried seaweed on top if desired.

Disclaimer: This recipe is not sponsored.