Bokkeumbap is hugely popular Korean style fried rice dish that makes great use of leftovers and provides a super quick and satisfying meal. We've sourced the 2 special Korean elements that transform this jumble of 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 Gochujang pot, a Doenjang pot and a Garlic Paste 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:

  • Gochujang
  • Doenjang
  • Garlic Paste

Your shopping list for 2 servings:

  • 1/2 white cabbage
  • 3 spring onions
  • 2 eggs
  • 120g rice
  • any fresh veg (optional)
  • any cooked leftovers like chicken or bacon (optional)
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Our 20 minute recipe

  1. Cook the rice

    If making fresh rice, boil a large pan of water then add the rice. Cook over a medium heat for 8-10 mins until it's almost done (it should still have some bite as it'll continue cooking later on), then drain it and keep aside. 

  2. Fry the cabbage first

    Heat some oil in a frying pan over high heat and stir-fry the cabbage (and any other fresh veg) with the GARLIC PASTE for 3 mins. Then remove and keep aside.

    Add a little more oil to the pan and fry the cooked rice over medium heat for 5 mins, stirring occasionally. (Don’t move the rice around the pan too much so that it can start to crackle and colour a little bit.)

  3. Add the Korean flavours

    Stir the GOCHUJANG, the DOENJANG and the spring onions into the rice.

    Return the cabbage to the pan and add any cooked leftovers you're using.

  4. Fry the eggs

    Fry 2 eggs in a separate pan, keeping the yolks soft.

  5. Serve!

    Serve the rice with a fried egg on top, breaking the yolk into the rice to eat. 

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Bokkeumbap Top Reviews

David - 29th November 2020

Billie - 28th November 2020

Easy and cheap and nice the next day cold

Billie - 28th November 2020

Easy and cheap and nice the next day cold

Migle - 28th November 2020

One of our family favourites even with the little ones who aren't adventurous with food!

Migle - 28th November 2020

One of our family favourites even with the little ones who aren't adventurous with food!

Kate - 27th November 2020

Added crispy tofu and used broccoli instead of cabbage!

Kate - 27th November 2020

Added crispy tofu and used broccoli instead of cabbage!

Mia - 26th November 2020

beautiful dish! i loved it even for leftovers :)

Mia - 26th November 2020

beautiful dish! i loved it even for leftovers :)

Alessandro - 26th November 2020

Alessandro - 26th November 2020

Alessandro - 26th November 2020

andreia - 25th November 2020

andreia - 25th November 2020

andreia - 25th November 2020

Stephanie - 25th November 2020

Very tasty! So quick and easy too!

Stephanie - 25th November 2020

Very tasty! So quick and easy too!

Rachel - 24th November 2020

Nice enough. Probably a good one to keep in the cupboard for when there is lots in the fridge to be used up.

Anthony - 24th November 2020

Beautiful dish! The egg gives it a perfect finish

Anthony - 24th November 2020

Beautiful dish! The egg gives it a perfect finish

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