Ingredients (serve 4)

4 cups cooked rice (2 lb, 920g)
7 oz (200g) Baechu-kimchi (napa cabbage kimchi)
5 oz (150g) ground pork
⅓ carrot (2 oz, 60g)
½ onion (3⅓ oz, 100g)
4 eggs
4 tablespoons vegetable oil
1 tablespoon soy sauce
salt, ground black pepper as needed


Chop the kimchi into ½-inch (1-cm) pieces. Rough chop the carrot and onion into small bite sized pieces.


Heat a large skillet over high heat. Add the vegetable oil and stir-fry the onion over medium heat until it turns translucent. Add the pork, carrot and kimchi.

When the pork is fully cooked, add the rice and continue stir-frying. Finally season to taste with soy sauce, salt and black pepper.

In a separate frying pan, fry the eggs sunny side up style. Place the kimchi fried rice in the individual bowls and top each bowl with a fried egg.


Finely chopped beef, pork, chicken or vegetables (peas, zucchini, broccoli) may be stir-fried together according to the diner’s preference. For great combination, fried eggs are placed on top of spicy kimchi-bokkeum-bap.

Recipe source: Korean Food Promotion Institute (Korean Food Foundation)