Korean Kimchi Bokkeumbap with Chicken and Fried Egg

By yumbelo-Küche · 2 servings · 25 minutes

Ingredients

• 300 g Cooked rice (from the day before)
• 150 g Kimchi, finely chopped
• 2 EL Kimchi juice
• 200 g Chicken breast fillet
• 3 Stück Spring onions
• 2 Stück Garlic cloves
• 1 EL Gochujang (Korean chili paste)
• 1 EL Soy sauce
• 1 TL Sesame oil
• 1 TL Sugar
• 2 EL Cooking oil
• 2 Stück Eggs
• 1 TL Sesame seeds
• Prise Salt
• Prise Pepper

Method

1. Cut the chicken breast into small cubes and season with salt and pepper.
2. Slice the spring onions into thin rings, separating the white parts from the green ones. Finely chop the garlic.
3. Heat cooking oil in a large pan or wok over high heat, fry the chicken on all sides for about 5 minutes until golden brown, then remove.
4. In the same oil, fry the white parts of the spring onions and the garlic for 1 minute until fragrant.
5. Add the kimchi with its juice and fry for 3 minutes until it caramelizes slightly.
6. Mix the gochujang, soy sauce and sugar, add to the pan and stir in the cold rice. Stir-fry the rice for 3 to 4 minutes until it is hot and lightly crispy.
7. Return the chicken to the pan, season with sesame oil and sprinkle with the green spring onion rings and sesame seeds.
8. Fry the eggs as sunny-side-up eggs in a second pan until the egg white is set and the yolk is still runny.
9. Divide the rice between two bowls and place a fried egg on top of each.