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Korea, Asia · Kimchi Fried Rice (Kimchi Bokkeumbap)

Kimchi Cheese Omurice

Bacon kimchi fried rice blanketed in soft buttery egg like Japanese yoshoku omurice and topped with gochujang ketchup sauce: a Korean-Japanese fusion bowl.

ServingsServes 2
Total cooking time32 min
DifficultyMedium

Method

  1. Squeeze the kimchi and chop into 1 cm pieces; cut the bacon 1 cm wide and finely chop the onion. Divide the eggs into small bowls, 2 per serving, add 1 tbsp milk and a pinch of salt to each and beat with chopsticks until the whites are fully broken up.

    Add in this stepEggs 4Milk 2 tbspSalt to taste

  2. Fry the bacon in a 24 cm pan over medium heat for ; once the fat runs, add the onion and cook together until the onion is translucent.

    Add in this stepBacon 60 gOnion 60 g

    medium heat

  3. Add the kimchi and the ketchup for the rice and stir-fry over medium-high heat for . When the ketchup reduces slightly and the oil turns red, its sharpness is gone and the sweetness deepens.

    Add in this stepWell-fermented kimchi 160 gKetchup (for the rice) 2 tbsp

    medium-high heat

  4. Add the rice and butter and stir-fry over medium-high heat for , until every grain is evenly coloured. Put one portion on each plate and shape it into an oval with a spoon.

    Add in this stepCold cooked rice 360 gButter (for the rice) 10 g

    medium-high heat

  5. Put the sauce ketchup, gochujang, honey and water in a 14 cm saucepan and simmer over medium-low heat for , stirring, until glossy and slightly thick. Turn off the heat.

    Add in this stepKetchup (for the sauce) 4 tbspGochujang (for the sauce) 1 tspHoney (for the sauce) 1 tspWater (for the sauce) 2 tbsp

    medium-low heat

  6. Make the omelettes one serving at a time. Melt one serving of the omelette butter in a 20 cm pan over medium heat; when the foam subsides, pour in the egg. Stir quickly with chopsticks for until half-set like soft scrambled egg, then turn off the heat and scatter mozzarella in the centre. Tilt the pan and slide the egg over the rice like a blanket. Repeat for the other servings.

    Add in this stepButter (for the omelettes) 16 gShredded mozzarella 40 g

    medium heat

  7. Spoon the gochujang ketchup sauce over the omelettes, sprinkle with parsley and serve at once.

    Add in this stepChopped parsley (optional) to taste

Cook's tip

Do not cook the egg through: take it off the heat while the surface is smooth and the inside still creamy, and it will finish in its own heat. If the omelette feels tricky, simply spoon soft scrambled egg over the rice; it is just as good. A good non-stick pan makes this much easier.

Cooking it at camp

A burner and a non-stick pan are all you need. Make the fried rice first and keep it warm under a pot lid, then cook the eggs one serving at a time. Beat the eggs at home and carry them in a bottle in the cooler.