Kimchi Bokkeum Bap Recipe

Prepare rice and tofu

If using freshly cooked rice, spread on a tray to cool slightly so it’s less clumpy (day-old rice works best). Press tofu between paper towels or a clean cloth for 10–15 minutes to remove excess moisture, then cut into 1/2-inch cubes.

Chop the kimchi into bite-sized pieces and reserve 2 tablespoons of kimchi juice. Thinly slice the onion, julienne the carrot, slice mushrooms, mince garlic, and thinly slice scallions keeping whites and greens mostly separated.

Pan-fry tofu

Heat 1 tablespoon vegetable oil in a large nonstick or cast-iron skillet over medium-high heat. Add tofu cubes in a single layer (work in batches if needed). Fry until golden brown on most sides, about 3–4 minutes per side. Remove tofu and set aside on a plate.

Sauté aromatics and vegetables

Add the remaining 1 tablespoon vegetable oil to the same skillet. Reduce heat to medium. Add the sliced onion and the white parts of the scallions; sauté 3–4 minutes until softened. Add the garlic and cook 30 seconds until fragrant. Add the carrot and mushrooms and continue to cook 2–3 minutes until vegetables are tender-crisp.

Add kimchi and seasonings

Stir in the chopped kimchi and kimchi juice. Cook, stirring frequently, for 3–4 minutes so the kimchi softens and starts to caramelize slightly. Add sugar, soy sauce, and gochujang (if using). Stir to combine and cook 1–2 minutes to let flavors meld.

Combine rice

Add the cooked rice to the skillet. Break up any clumps with the back of a spatula and mix thoroughly so rice is evenly coated with kimchi mixture. Add the fried tofu back into the pan and gently toss to distribute without breaking the tofu too much. Cook 3–4 minutes, pressing slightly with the spatula to get a little crisp on some rice grains.

Finish

Drizzle sesame oil over the rice, add the green parts of the scallions, and season with black pepper. Taste and adjust seasoning with more soy sauce or kimchi juice if needed. If you like extra heat, sprinkle gochugaru or add more gochujang.

Divide kimchi bokkeum bap among 2–3 bowls (depending on appetite). Top each bowl with a fried egg or tofu scramble if using. Garnish with toasted sesame seeds, torn nori, and a small amount of pickles or pickled cucumber on the side.

Serve hot and enjoy. Leftovers can be refrigerated for up to 3 days and reheated in a skillet for best texture.