Spicy Kimchi Fried Rice with Spam and Egg — One-Pan Kimchi Bokkeumbap with Egg
Korean kimchi fried rice with diced spam and aged kimchi tossed in a soy-sesame glaze, with a sunny egg cracked and steam-set in the same pan, finished with seaweed strips.
Korean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Finely dice 300g spam. Finely chop 240g aged kimchi and measure 60ml of its juice. Finely grate 4 garlic cloves. Thinly slice 2 spring onions. Mix 20ml soy sauce, 10ml sesame oil, 10g brown sugar, and 0.5 tsp black pepper in a small bowl. Cut 2 sheets seaweed into thin strips.
Sear
Heat 30ml neutral oil in a large skillet over medium-high. Add diced spam, fry 2–3 minutes until edges crisp and turn golden. Add chopped kimchi and grated garlic, stir-fry 2–3 minutes until kimchi softens and deepens in color.
Saute
Add 400g day-old rice and 60ml kimchi juice, breaking up clumps. Toss 2–3 minutes over medium-high until every grain is coated and lightly toasted. Pour in soy-sesame glaze, toss 60 seconds until it clings evenly to the rice.
Steam
Divide rice between two servings or press flat in the pan, making two small wells. Crack 1 large egg into each well. Cover with a lid, steam over medium 2–3 minutes until the egg whites set and yolks stay runny.
Plate
Drizzle sesame oil over each serving, scatter spring onion, seaweed strips, and sesame seeds across the top. Serve in the pan or divide onto individual plates.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.