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

1. Cut the Kimchi and bacon into small pieces.
2. Cut off the root of the enoki mushrooms and rinse them.
3. Pan fry the eggs individually.

Cooking

1. Pre heat the wok for 10 seconds and add the olive oil then spread it well.
2. Add the garlic, stir it fast for 10 seconds.
3. Add the bacon and stir it until half of it cooks.
4. Add the Kimchi and stir it until 80% of it cooks.
5. Add the mushrooms, stir it for a second then add the rice.
6. Add the Kimchi liquid and mix all together throughly.
7. Add the sesame oil and mix it throughly with other ingredients.
8. Serve it on a plate (You can sprinkle some parched sesame seeds on top) add the egg on top.

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1. Korean Kimchi fried rice with squid and tuna
2. Stir Fried Calamari Rings on Rice (Ojingeo Deopbap in Korean)
3. Mushrooms on Rice (Beosot Deopbap in Korean)