Spicy Kimchi Fried Rice with Ham — Quick Kimchi Bokkeumbap Lunch
Korean kimchi fried rice quick lunch with diced ham and aged kimchi tossed in a soy-sesame glaze, finished with a crisp fried egg, scallion, and toasted seaweed strips.
Korean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Dice 300g ham finely. Chop 240g aged kimchi finely. Slice 2 scallions thinly. Grate 4 garlic cloves. Cut 2 sheets roasted seaweed into thin strips. Mix soy sauce, brown sugar, salt, and pepper in a small bowl.
Saute 1
Heat 1 tbsp neutral oil in a large skillet over high heat. Add diced ham, stir-fry 60–90 seconds until edges turn golden. Lower to medium-high, add kimchi and garlic, stir-fry 2 minutes until kimchi softens and deepens in color.
Bloom
Stir in the soy-sugar-salt-pepper mixture, fry 30 seconds until the paste blooms and clings to the kimchi. Add day-old rice and 1/4 cup kimchi juice, break up clumps, toss 2 minutes over medium-high until every grain is glazed and lightly toasted.
Fry
Push rice to the sides, add remaining 1 tbsp oil to the empty spaces. Crack 2 eggs into the pan, fry 2 minutes over medium-high until the whites set and the yolks remain runny.
Finish and plate
Drizzle toasted sesame oil over the rice. Slide the fried eggs on top, scatter scallions, seaweed strips, and toasted sesame seeds. Serve straight from the pan.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.