Korean Fried Rice - Kimchi Bokkeumbap
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A spicy Korean fried rice made with kimchi, bacon, and egg, finished with sesame oil and nori. Made in under 10 minutes from cooked rice, it is a quick, bold lunch or dinner that uses up leftovers.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 2 cups cooked rice
- ½ cup kimchi (chopped)
- ½ onion (chopped, sub spring onion / green onion)
- 2 pieces shortcut bacon (chopped, 100 g / 3.5 oz, sub chicken, pork, prawns, tofu, ham or spam)
- 1 tbsp vegetable oil
- ¼ cup kimchi juice (sub 1 tbsp fish sauce and ½ tbsp extra gochujang)
- 1 tbsp Korean hot pepper paste / gochujang
- 1 tbsp soy sauce
- ½ tbsp sugar
- ½ tbsp sesame oil
- fried eggs
- spring onion (chopped)
- seaweed flakes / aonori (sub seaweed sheet strips (gim))
- sesame oil (light drizzle)
- sesame seeds
At a glance
PER SERVING · TIME 10M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 2m
- Cook
- 8m
- Sodium
- 1459mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 407mg
- Calcium
- 133mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 2M
- SODIUM
- 1459MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.