Korean · Dinner
Spicy Kimchi Fried Rice with Spam and Egg
One-Pan Kimchi Bokkeumbap with Egg
Korean kimchi fried rice with diced spam and aged kimchi tossed in a soy-sesame glaze, with a sunny egg cracked and steam-set in the same pan, finished with seaweed strips.
$
8 minsPrep
12 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
645Calories
28gProtein
32gFat
62gCarbs
5gSugar
2gFiber
1240mgSodium
240mgChol
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Instructions
1
Prep
Finely dice 300g spam. Finely chop 240g aged kimchi and measure 60ml of its juice. Finely grate 4 garlic cloves. Thinly slice 2 scallions. Mix 20ml soy sauce, 10ml sesame oil, 10g brown sugar, and 0.5 tsp black pepper in a small bowl. Cut 2 sheets seaweed into thin strips.
2
Sear
Heat 30ml neutral oil in a large skillet or wok over medium-high. Add diced spam, fry 2–3 minutes until edges crisp and turn golden. Add chopped kimchi and grated garlic, stir-fry 2–3 minutes until kimchi softens and deepens in color.
3
Saute
Add 400g day-old rice and 60ml kimchi juice, breaking up clumps. Toss 2–3 minutes over medium-high until every grain is coated and lightly toasted. Pour in soy-sesame glaze, toss 60 seconds until it clings evenly to the rice.
4
Steam
Divide rice between two serving portions or press into two wells in the pan. Make a small well in the centre of each portion, crack in 1 large egg per serving. Cover with a lid, steam over medium 2–3 minutes until the egg whites set and yolks stay runny.
5
Plate
Drizzle sesame oil over each surface, scatter scallion, seaweed strips, and sesame seeds across the top. Serve in the pan or divide between plates.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g (10.6 oz) spam
- 400g (14.1 oz) day-old short-grain white rice
- 240g (8.5 oz) aged sour kimchi
- 60ml (1/4 cup) kimchi juice
- 2 large eggs
- 2 scallions
- 30ml (2 tbsp) neutral oil
- 20ml (4 tsp) soy sauce
- 10ml (2 tsp) toasted sesame oil
- 10g (2 tsp) light brown sugar
- 4 garlic cloves
- 2 sheets roasted seaweed
- 10g (2 tbsp) toasted sesame seeds
- 0.5 tsp freshly ground black pepper