Spam Kimchi Bokkeumbap (Kimchi Fried Rice) with Early Spring Onion
A fried rice dish that balances the tartness of aged sour kimchi with the natural sweetness of early spring onions instead of sugar.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This 2-serving kimchi fried rice gently balances the tartness of aged sour kimchi using the subtle sweetness of early spring onion and green onion oil instead of sugar. Adding kimchi without squeezing out the juice allows the seasoning to soak in thoroughly without extra seasonings, and serving it with crisp-fried Spam and a sunny-side-up egg makes a hearty, satisfying meal.
- Servings
- 2 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
- Aged sour kimchi1 cup
- Spam70 g
- Cooked rice1 bowl, 200 g
- Onion1/2
- Large green onion (daepa)1/2 stalk
- Egg
- Toasted sesame oil1 tbsp
- Toasted sesame seeds1 tbsp
- You can use canned tuna or ham instead of Spam.
Steps
Chop the ingredients
Shake off any stuffing from the kimchi and cut it into bite-sized pieces, then cut the Spam into similar-sized pieces. You can use canned tuna or ham instead of Spam.
Finely chop the onion and large green onion (daepa).
Stir-fry the ingredients
Stir-fry the ingredients
Heat a generous amount of oil in a heated pan and stir-fry the onion and large green onion.
Stir-fry thoroughly to bring out the aroma of the green onion and add sweetness instead of sugar, then add the Spam and stir-fry until the surface turns lightly crisp.
Add the kimchi and stir-fry; because you add it without squeezing out the juice, you will not need any salt for seasoning.
Stir-fry until the kimchi turns soft and wilted.
Make the fried rice
Make the fried rice
Add the rice, break up any clumps, and stir-fry thoroughly until the moisture evaporates. If it tastes bland, adjust the seasoning with soy sauce (= oyster sauce) or salt.
If it lacks sweetness or the tartness of the kimchi is too strong, you may add a small amount of sugar.
Because the kimchi went in without squeezing out the juice, I did not add any separate seasoning. Finish by adding the toasted sesame seeds and toasted sesame oil at the end.
Ppunwife's tips
- Because the kimchi is added without squeezing out the juice, you will not need to season with salt.
- If it lacks sweetness or the sourness of the kimchi is too sharp, you may add a small amount of sugar.
- Placing a sunny-side-up fried egg on top of the rice adds rich nuttiness, making for a fully satisfying meal in both flavor and nutrition.
FAQ
Can I use another ingredient instead of Spam?
If you do not have Spam, you can easily substitute ham or canned tuna according to your preference.
What should I do if the seasoning is too bland after stir-frying with the kimchi juice?
Adjust the taste to your liking by adding a small splash of soy sauce, oyster sauce, or a pinch of salt.
What should I add if the kimchi is too sour and has a strong tart flavor?
If it lacks sweetness or the sourness tastes too sharp, you can balance it by adding a little sugar.
