Kimchi Bokkeumbap
Ingredients: Kimchi, Kimchi juice, Gochujang (Korean red pepper paste), Toasted sesame oil, Soy sauce · 20 min cook time · 415kcal · ~₩11,350
Ingredients
200g Kimchi, 50ml Kimchi juice, 1tbsp Gochujang (Korean red pepper paste), 1tsp Toasted sesame oil, 1tsp Soy sauce, 0.5tsp Sugar, 150g Thinly sliced pork (pork jowl recommended), 50g Long beans, 2cups Short grain rice (cooked), 1개 Egg, 1tbsp Cooking oil, 1tsp Toasted white sesame seeds
Instructions
1. Drain the kimchi juice and chop the kimchi into small, fried-rice-friendly pieces.
2. Prepare the sauce by combining the strained kimchi juice, gochujang, toasted sesame oil, soy sauce, and sugar. Stir until the gochujang is dissolved.
3. Season the thinly sliced pork with some soy sauce.
4. Fry a sunny-side up egg with a runny yolk and slightly browned edges.
5. In a wok with leftover oil from frying the egg, add the chopped kimchi and infuse the oil with kimchi flavor, allowing it to char slightly.
6. Add the seasoned pork to the wok and cook until about 80% done, allowing it to char for smoky flavor.
7. Add the long beans and toss briefly; do not overcook them as they should remain crunchy.
8. Add the cooked short grain rice to the wok, then pour the prepared sauce directly over the rice. Stir to combine, breaking up any rice lumps with a spatula.
9. Increase the heat to dry out the rice and create some toasty bits.
10. Finish by sprinkling with toasted white sesame seeds.
11. Serve immediately, topped with the fried egg.
Source: Watch the original video