Korean · lunch, dinner
Kimchi Bokkeumbap (Simple Kimchi Fried Rice)
Video by Maangchi on YouTube · Open on YouTube
- Pescatarian
- Gluten-free with a swap: Use a gluten-free gochujang to keep it gluten-free
- Dairy-free
- Nut-free
Contains: Gluten, Fish, Sesame, Soy. Check labels on stock, sauces and spice mixes.
A thrifty meal built on sour kimchi: about 350 kcal a serve with only 3.5 g sugars and over a third of a day's vitamin K. It is light on protein (about 7 g), so add the fried egg Maangchi suggests.
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Ingredients 10
Method
Tap a time to watch that step in the video.
- Chop 1 cup sour, well-fermented kimchi into small pieces. 0:55
- Heat 1 tsp vegetable oil in a wide heavy pan or wok and stir-fry the kimchi over medium-high heat for about 1 minute, then turn the heat to medium. 1:32
- Add the 3 cups of rice, ¼ cup kimchi juice, ¼ cup water and 2 tbsp gochujang, and stir and press everything together with a wooden spoon for about 7 minutes until evenly red and hot. 2:09
- Stir in 2 tsp sesame oil and take the pan off the heat. 2:53
- Top with the chopped green onion, a little more sesame oil, strips of gim and the sesame seeds, and serve straight away from the pan. 3:06
Tip. Maangchi's written recipe suggests a fried egg on each bowl for extra protein, and says you can add beef, chicken or pork. Use old, sour kimchi for the best flavour.
The method is a summary in our words — the video shows every step.
One serve gives you 1 of 3
Where the energy comes from one serve
- Net carbs 68%
- Protein 9%
- Fat 23%
For comparison, low-carb eating usually gets under 26% of its energy from carbs, and ketogenic eating under 10%. Why this is here
Lower-carb idea. About 89% of the 58 g of net carbs come from the freshly cooked short-grain rice. To cut carbs, try cauliflower rice instead, or half and half.
Vitamins & minerals % of a day, one serve · tap for more
Vitamin K High36%
43 µg a serve, mostly from kimchi (50%). Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.
Selenium High30%
17 µg a serve, mostly from freshly cooked short-grain rice (89%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.
Vitamin B6 Source17%
0.3 mg a serve, mostly from kimchi (35%). Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.
Iron Source16%
3 mg a serve, mostly from kimchi (42%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.
Folate Source16%
62 µg a serve, mostly from kimchi (42%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.
Zinc Source13%
1.4 mg a serve, mostly from freshly cooked short-grain rice (64%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.
Magnesium Source12%
51 mg a serve, mostly from freshly cooked short-grain rice (44%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.
Omega-3 Source12%
0.2 g a serve, mostly from vegetable oil (70%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.
Vitamin B12 Source10%
0.2 µg a serve, mostly from gim (100%). Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.
Show the other 6
Calcium6%
82 mg a serve, mostly from roasted sesame seeds (39%). Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.
Potassium5%
260 mg a serve, mostly from kimchi (30%). Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.
Vitamin A4%
34 µg a serve, mostly from gim (64%). Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.
Vitamin E4%
0.6 mg a serve, mostly from vegetable oil (46%). An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.
Vitamin C2%
1.9 mg a serve, mostly from green onion (50%). An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.
Vitamin D0%
0 µg a serve. Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.
Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works
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Recipe and video by Maangchi; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.