Kimchi Bokkeumbap Recipe
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Khin's Kitchen · by Khin★ 5.0 (9)

Kimchi Bokkeumbap Recipe

NUTRITION · PER SERVING15M COOK
CAL 29%·PRO 58%
CARBS 50G34% OF CAL
5G FIBER0G ADDED0G INTRINSIC32G OTHER13G TOTAL SUGAR
FAT 31G48% OF CAL
7G SAT24G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Korean fried rice with kimchi and chicken, seasoned with gochujang and gochugaru. Topped with a fried egg and crispy nori for a quick, spicy, satisfying meal.

mainkoreangrain bowlchickeneggsdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 2
  • 3 cup Cooked Rice (About 200g or 2 servings ( see details in note ))
  • 160 g Kimchi (Add more or less to preference ( see details in note ))
  • 150 g Chicken breast (Or thigh, cut into small dices)
  • ½ Onion (Cut small dices)
  • 1 tbsp Gochujang (Korean chilli paste)
  • 1 tbsp Gchugaru (Korean chilli powder/chilli powder/paprika)
  • 2-3 Spring onion (Cut thin slices)
  • 1 tbsp Sugar
  • 1 tsp Salt (Or salt to taste ( see details in note ))
  • 1 tsp Sesame oil
  • 1 tbsp Kimchi Juice (Water from squeezing out kimchi)
  • 2 tbsp Vegetable oil (Or neutral flavour oil)
  • 2 Fried Egg (Sunny-side up)
  • Toasted sesame seeds
  • Spring onion
  • Seaweed strips (Crispy nori ( seaweed ) cut into thin strips)
PREP
5M
SODIUM
2226MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.