Bokkeumbap4.3/5 (BASED ON 68 reviews)
Bokkeumbap, literally translating to “fried rice” is popular Korean style rice dish that makes great use of leftovers and provides a quick and satisfying meal. Often served with Kimchi on the side and a fried egg on top, we’ve sourced the 2 special Korean elements that transform this mixture of humble ingredients into a big bowl of savoury and spicy goodness: Doenjang - a Korean soybean paste and Gochujang - a red chilli pepper paste!
Cook our delicious Bokkeumbap in just Minutes
We’ve sourced and blended all of the unique flavour ingredients to make our authentic Bokkeumbap. We bring these all together in a recipe kit, which consists of 3 flavour pots; a Garlic Paste pot, a Gochujang pot and a Doenjang pot. Simply follow our recipe, adding a few items from your fridge, to cook this delicious Bokkeumbap in just 20 minutes.
How Our Recipes Kits Work
We provide flavour ingredients:
- Garlic Paste
Your shopping list:
- uncooked long grain rice (or 600g cooked rice)
- small white cabbage
- spring onions
- any fresh vegetables(optional)
- any cooked leftovers(optional)
Our 20 minute recipe
If making fresh rice: Boil the rice in a pan of boiling water until it's roughly 3/4 of the way done (around 8 mins). The rice should still have some bite as it will continue to cook in the next steps. Drain it in a sieve and keep it aside.
Heat a little oil in a wok over high heat and stir fry the cabbage (and any other fresh veg) and the Garlic Paste until cooked (2-3 mins). Then remove the cabbage from the pan and keep it aside.
Using the same pan, heat a little more oil over medium heat. Add the cooked rice and let it fry for 5 mins, stirring occasionally. Don’t move the rice around in the pan too much. It will start to crackle and colour a bit. Stir the Gochujang, the Doenjang and the spring onions into the rice. Return the cooked cabbage to the pan and stir into the rice. At this stage you can also add any cooked meat leftovers you might have.
In a separate frying pan, fry the eggs to the point where the yolks are still a little runny.
Serve the fried rice onto plates with a fried egg on top of each. Stir the yolk into the rice and get stuck in!
BASED ON 68 reviews
Sandra - Sep 22, 2018
We all loved this and I don’t really like hot so was concerned about the two chilli rating, I added creme fraiche. Lovely
Mark - Sep 20, 2018
Far too salty, everyone who ate it agreed. Would not recommend in its current format.
Natasha - Sep 05, 2018
I used steak slices in this and added frozen peas. Loved it
Silas - Sep 02, 2018
My first try at korean food - the ingredients are so hard to get where I live - and I loved it!!
Cathryn - Aug 30, 2018
Hubby and I enjoyed!! Kids didn’t like it.
Rachel - Aug 25, 2018
Lovely flavours, great mix of spices. I'm not sure about the egg on the top, though my husband thinks it was an essential part of the meal. I reheated the leftovers the following day and ate without the egg with no complaints!
Steven - Aug 19, 2018
It has a good kick
Victoria - Aug 15, 2018
I think is may be favourite. So quick so tasty and threw leftover chicken in too
Robert - Aug 13, 2018
aislinn - Aug 06, 2018
One we have re ordered, enjoyed it a lot.
Marla - Jul 23, 2018
Interesting... not my cup of tea but family liked it
Sara - Jul 17, 2018
Not my favourite. It was a little too spicy
Danny - Jul 13, 2018
Lisa - May 29, 2018
Was quite a strong flavour
Jennifer - May 23, 2018
Very different from anything we have had before. The children were not keen, but my husband and I both agree we would have it again.
Anna - May 22, 2018
Lesley - May 09, 2018
Our family loved this, the taste is similar to a spicy black bean sauce with a great kick to it. First time my kids have eaten cabbage in any form! Also added in thinly sliced carrots & peppers and we loved the fried egg on top, the hot runny yolk was great with the rice.
Donna - May 01, 2018
Really enjoyed this but not sure that the fried egg is needed - think I will add sliced hard boiled ones instead