When I was making Kimchi Bokkumbap for lunch, my sister was helping me out. I said to her to cut neatly and put the ingredients neatly on a plate, because I need to take some pictures to post for the blog, and my sister was surprised because I haven’t posted recipes for Kimchi bokkumbap yet. I sort of did here, but it is more complicated because it has some extra ingredients and didn’t taste as good as this one, if I remember the taste right. (It was a very early post, so my cooking wasn’t as good as nowadays.)
This recipe is really simple and quick to make, you can also appreciate the Kimchi taste more (this implies that it has a stong Kimchi taste). It works really well with bacon and enoki mushrooms too. It was the best Kimchi bokkumbap I ever had. 
Ingredients for 3 big eaters or 4 medium eaters
(Prep time - 5 minutes, Cooking time - 5 minutes )
- 1 cup of Kimchi (at least 1 week fermented)
- 3 ½ cups of steamed rice
- 1 pack of enoki mushrooms
- Bacon 150 g
- Minced garlic - 1/2 tsp
- Kimchi liquid - 4 tbsp (this is the sauce in the bottom of the kimchi container)
- Sesame seed oil - 1 tbsp
- Olive oil - 1 tbsp
- 3-4 eggs for topping (by the number of people)
- Some parched sesame seed (optional)
Prep
- Cut the Kimchi and bacon into small pieces.
- Cut off the root of the enoki mushrooms and rinse them.
- Pan fry the eggs individually.
Cooking
- Pre heat the wok for 10 seconds and add the olive oil then spread it well.
- Add the garlic, stir it fast for 10 seconds.
- Add the bacon and stir it until half of it cooks.
- Add the Kimchi and stir it until 80% of it cooks.
- Add the mushrooms, stir it for a second then add the rice.
- Add the Kimchi liquid and mix all together throughly.
- Add the sesame oil and mix it throughly with other ingredients.
- Serve it on a plate (You can sprinkle some parched sesame seeds on top) add the egg on top.
Related Posts
Korean Kimchi fried rice with squid and tuna
Vegetables and Caviar on Rice (Albap in Korean)
Kimchi Bokkumbap, Korean cuisine, Korean Food, Quick Meals, Rice Meals, Stir fried Kimchi and Rice
This fried rice looks really good. When we go to a certain Chinese restaurant in Osaka, I always order their kim chee fried rice, yours looks way better!
do you use normal bacon? (the salty american bacon)
or, just plain pork belly?
Yum! I usually make my 김치볶음밥 with ham; I’ve never tried bacon but now I’m going to. I also always squeeze the liquid out of my kimchi and then add 고추장 in later while I’m stir frying but now I want to try to make it according to your recipe because it looks fabulous.
A Korean ajumma once told me that butter was the secret to excellent 김치볶음밥. Not the healthiest, but butter does make it yummy.
Kat, Thanks for your complement. I hope it tastes better too.
Sally, the bacon I use is the only bacon I can get. It is pre-packaged and the ingredients say it has salt, smoke flavor etc. The title just says bacon, but I guess it is classed as salted bacon (normal bacon).
beloved, I used to add Gochujang and squeezed Kimchi as well, but I think this recipe turned out so much better than my old style. It had a fresh and light taste. I haven’t tried it with butter yet, but I will. I know some restaurants add margarine in Korea and I know it is totally horrible. I don’t know why they do it, the only thing you can taste from it is margarine. yucky.
I’m not a pork fan so I use seafood (shrimps or squid) in my kimchibap. It’s such a great way to use up some kimchi that’s getting sour, and I love it.
I have always loved Kimchi and have looked elsewhere for easy to cook recipes. Yours is a very enticing treat and I will surely try this at home this coming week end.
Your dish looks delicious can’t wait for saturday. Although I am bit on the dieting side of things recently, I intend to substitute lean sirloin for the bacon, hoping it would lessen the sodium content (hoping the calories too….)
Great recipe and more power to you!
Thanks Timmy,
I hope the recipe works out well for you.
By the way Sue, just would like to know if you have any recipe for Kimchi Ramen, from scratch that is. Been trying to scan the net and the blog for a recipe, just thought you might have one.
Thanks in advance.
Hi Timmy,
I don’t have a Kimchi ramen recipe. By the way, what do you mean about from scratch? Do you want to see Kimchi recipe from scratch and making ramen noodles from dough? Then make kimchi ramen from those two?
Kimchi Ramen would simply be boiling instant noodles and adding as much kimchi to it as you want.
I hope that answer is sufficient.
Thanks Sue.
Oh okay, It’s a simple mix I guess. By scratch I mean ready made kimchi, ramen plus other ingredients. I was thinking on what broth should be used, like that of instant packs found in ramen bags. I don’t think they sell that separately.
Thanks again Regards.
Timmy,
Oh, in that case, I can demonstrate it for you.
I haven’t done it myself yet from scratch like that, but just give me some time. I will do a post about it.
By the way, my example for the past comment, I meant you need to add instant noodles, kimchi and powder sauce from the packet.
Take care.
Thanks Sue.
Its okay about the ramen recipe, I would prefer if you could teach me the recipe for Kimchi Jigae Soup (or is Chigae)?
Tried to scan your pages but found other soup recipes….although maybe I may have missed your other pages?
Regards.
Hi Timmy,
Here is the link to the recipe. The recipe includes some pork meat, but it really gives a deep taste. Many other people gave two thumbs up.
Yet, if you are on a diet you might need to change it a bit.
I hope you like it.
http://mykoreankitchen.com/2006/11/11/pork-and-kimchi-stew-dwaejigogi-kimchijjigae-in-korean/
Awesome recipe Sue! This stew really looks delicious….this I will surely try this weekend.
Question though…..what is Gochujuang? I intend to pass by a nearest korean grocery, just would like to know in advance what Gochujuang is.
Thanks again.
PS. - No diet for now, with this stew, pork is a MUST! Hehehehehe…
Hi Timmy,
Gochujang is a type of condiment that is very essential for cooking Korean food. It is a chili paste.
The link below is about gochujang I am using and in that post I also linked to what is Gochujang is.
http://mykoreankitchen.com/2006/09/25/gochujang-sauce/
Thanks for the info Sue.
I do believe we have this…..it’s sort of dark red in color and kinda thick. I will ask my father in law if this is the one he bought before. We have lots of korean stuff at the house, including the griddle pan that we use when frying pork bellies. We use the gochujang when wrapping the pork with korean lettuce. Boy that’s really good…..
Hi again Sue! I just checked the fridge, its actually Soy Bean paste and not chili paste….so this means I have to head back to the grocery and buy that Gochujang.
Regards.
Sue,
The Stir Fried Kimchi Rice at our favourite Korean restaurant is very yummy, but your version is so much better. It was BEAUTIFUL! I’ve always wanted a recipe for this and it will be made regularly in our house. Thanks again.
Hi Lucas Kajok,
I am so flattered. Thank you so much.
Hats off to “Chef Sue”. We’ve tried a few of your recipes and they’re all delicious. I bought a couple of ingredients today to make the Kimchi Rice again. YUM-O
“Chef Sue”
We had my parents over for dinner tonight and I made a few Korean dishes which everyone seemed to enjoy. My parents said “We’ll come back to this restaurant again”. An unexpected compliment. We had a feast of Tuna Rolls (Chamchi Kimbap) with Bibimbap sauce (used for dipping, thought I’d try a different sauce this time), Stir fried Kimchi Rice (Kimchi Bokkumbap), Dakgogi (marinated bbq chicken) wrapped in lettuce leaves. I ran out of time today to make Hoddeok, so for Dessert we had Korean snacks & grapes. Everyone had a full tummy. Good healthy food. YUM-O!
Thanks again for your beautiful recipes.
Hi Lucas Kajok,
It sounds very festive! Great work. Lucky that your parents like Korean food. Some people, like my in-laws, don’t like Korean food. Yet I personally think that it is the best food in the world.
Sue
My Dad, also my Mother-in-law can’t handle spicy Korean food but do like Korean food in general. The best food in the world is Korean!
Sue, hi!
Sorry, I have put your picture of Kimchi Fried Rice on my Multiply Blog, also I put a link to you blog. Hope you don’t mind about it. Yet, if you do, please let me know so I can remove it ftom my blog.
Thank you.
Love kimchee Bokkumbap. I once open a korean fast food restaurant, make bokkumbap frequently. Sometimes, I wrapped the rice in nori sheets and make a rolled sushi bokkumbap heheh