Kimchi fried rice (Our mildly insane kimchi bokkeumbap) from Koreatown: A Cookbook (page 74) by Deuki Hong and Matt Rodbard

  • scallions
  • carrots
  • garlic
  • fresh ginger
  • onions
  • sea salt
  • daikon radishes
  • Asian pears
  • cooked rice
  • napa cabbage
  • gochujang
  • gochugaru
  • Korean salted shrimp
  • slab bacon
  • sweet rice flour
  • Korean red chiles
  • EYB Comments

    Can substitute store-bought kimchi for the book's "Napa cabbage kimchi (Baechu kimchi)" specified in this recipe.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute store-bought kimchi for the book's "Napa cabbage kimchi (Baechu kimchi)" specified in this recipe.

  • chawkins on February 26, 2019

    We enjoyed this, even though I found it a tad salty for my taste. The gochujang butter and the fried egg added richness. As I told my husband, anything with 1/2 lb of bacon in it could not be too bad, as it turned out, the bacon taste was largely masked by the kimchi which had been opened and aging in the fridge for over a month.

  • Bloominanglophile on November 30, 2018

    By the way, any leftover gochujang butter is great on roasted/baked sweet potatoes!

  • KarinaFrancis on November 30, 2018

    This was a big hit and a great way to use up some kimchi from another recipe. I didn’t have as much as the recipe called for and next time I’d use the full amount. Loved the crusty base, it really makes this dish. Will make again for sure.

  • Bloominanglophile on November 13, 2018

    Made this to use up an opened jar of kimchi and leftover basmati rice. Because I had 4 cups of rice, I doubled all ingredients except the kimchi (which I drained after looking at the recipe from Small Victories). I decided not to add the liquid back to the rice because I didn't want to push the spiciness, and I like fried rice on the dry side. My family (and I) loved this! Fabulous flavor from all the components, enhanced by the rich spiciness of the gochujang butter and the fresh accent of the green onions. Going into the favorites file for sure!

  • MmeFleiss on April 16, 2018

    We love this recipe so much that I've already made this twice in the past month.

  • hirsheys on March 10, 2018

    I followed the recipe pretty closely but wasn't able to get the fully caramelized bottom that I would have wanted, because I had to turn the wok off for a minute or two to throw all the windows open when I set the smoke detector off. (Sigh.) I don't have much to add to the rest of the reviews except that while I really liked this version, I also really love the one from Small Victories, and I'm not sure which I prefer. This one has a stronger bacon taste and that yummy butter, but perhaps because the kimchi I have is on the milder side, the bacon sort of overpowered it. The Small Victories one also has a neat method of caramelizing the kimchi that I think brings out the flavor of the kimchi even more. Anyway, this one's definitely a hit, but I'm not sure it's the one I will turn to the next time I have a craving.

  • sosayi on March 05, 2018

    I cut this in half, which when served with Steamed Eggs (Maangchi) was a great amount for breakfast for two. I thoroughly enjoyed the almost equal ratio of kimchi to rice and that gochujang butter! Loved it. I did sub green onions for regular onions, which worked just fine.

  • Yildiz100 on January 18, 2018

    I subbed in turkey bacon. The point of this recipe is to have lots and lots of bacon for the amount of rice, but since turkey bacon really isn't going to have the same effect, I reduced it to just three slices and had to use a bit of oil for frying since there wasn't any rendered fat. I thought the balance of rice and other ingredients was just right. Even with significantly less bacon, I did not need to add any extra salt. What really makes this dish amazing to me is the gochujang butter. Once added everything suddenly became more than the sum of its parts. It was very rich and fully flavored. I thought I would miss the soy sauce, but with the meatiness of bacon and the soy umami in the gochujang, I didn't miss it at all. This replaces the version in Small Victories as my new favorite kimchi fried rice.

  • kitchen_chick on September 05, 2017

    Ingredient list here includes both the fried rice and kimchi ingredients. If you already have kimchi, then this is a much simpler recipe than it looks from the ingredient list.

  • clcorbi on March 24, 2017

    Really good flavor (especially from the final drizzle of gochujang and melted butter), but to my taste, the ratio of kimchi and onions is too high for the amount of rice.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.