Entree: North Korea – North Korean Mountain Cuisine – 김치볶음밥 ➤ Kimchi bokkeumbap (Spicy stir-fried rice with aged kimchi, vegetables, and egg)

Serving Size: 2

Approximate Time

Prep 10 min

Cook 15 min

Total 25 min

Ingredients

- 2 cups (400 g) cooked short‑grain rice, preferably day‑old
- 1 cup (200 g) well‑fermented kimchi, chopped
- 2 tbsp (30 ml) kimchi juice (from the kimchi jar)
- 4 oz (115 g) pork belly or thinly sliced pork shoulder, trimmed and sliced thin
- 1 small onion, diced
- 1 clove garlic, minced
- 2 scallions, sliced (white and green separated)
- 1 tbsp (15 ml) vegetable oil
- 1 tbsp (15 ml) sesame oil
- 1 tbsp (15 ml) soy sauce
- 1 tsp (5 g) gochujang or 1 tsp (2 g) gochugaru, optional for extra heat
- 1 tsp (5 g) sugar
- 2 large eggs, approx. 100 g
- 1 tsp (5 g) toasted sesame seeds
- Salt and freshly ground black pepper to taste

Instructions

1. Heat the vegetable oil in a large skillet or cast‑iron pan over medium‑high heat. Add the sliced pork and cook until browned and rendered, about 3–4 minutes.
2. Add the diced onion and the white parts of the scallions; sauté until softened, about 2 minutes. Stir in the minced garlic and cook 20–30 seconds until fragrant.
3. Add the chopped kimchi and cook, stirring, for 2–3 minutes to soften and caramelize slightly. Pour in the kimchi juice and cook off most of the liquid.
4. Stir in the cooked rice, breaking up any clumps, and mix thoroughly with the kimchi and pork. Drizzle the soy sauce, sesame oil, and add the sugar; toss until evenly combined. If using, add gochujang or gochugaru and mix well.
5. Taste and season with salt and pepper as needed. Stir in the green parts of the scallions and remove the pan from heat.
6. In a separate small skillet, fry the eggs sunny‑side up or to desired doneness using a little oil; season with salt and pepper.
7. Divide the kimchi fried rice between two bowls or plates, top each with a fried egg, and sprinkle with toasted sesame seeds. Serve hot.