Kimchi Bokkeum Bap (v) Recipe

Prepare tofu

Press tofu between paper towels or a clean cloth under a weight for 15 minutes to remove excess water. Crumble into bite-sized pieces after pressing.

Cook aromatics & vegetables

Heat a large nonstick skillet or cast-iron pan over medium-high heat. Add 1 tablespoon vegetable oil. When shimmering, add the diced onion and sauté 2–3 minutes until translucent. Add the minced garlic and stir 30 seconds until fragrant. Add the sliced mushrooms and carrot and cook 3–4 minutes until softened.

Add kimchi and tofu

Push vegetables to the side, add the remaining 1 tablespoon vegetable oil, then add the chopped kimchi and pour in the reserved kimchi juice. Stir and cook 3–4 minutes so the kimchi softens and releases flavor. Add the crumbled pressed tofu and toss gently to combine, allowing tofu to brown lightly, about 4 minutes.

Add rice and sauce

Reduce heat to medium. Add the slightly cooled cooked rice, breaking up any clumps with the back of a spatula. Pour the sauce mixture (gochujang, soy sauce, sesame oil, sugar, black pepper) over the rice and kimchi mixture. Stir-fry everything together 4–5 minutes, pressing and turning the rice so it picks up color and the sauce is evenly distributed. Taste and adjust seasoning: add a splash more soy sauce for salt, a pinch more sugar for balance, or more kimchi juice for tang.

When rice and kimchi are nearly combined, fold in the sliced green onions (reserve a small amount for garnish). Continue to stir 1 minute so the green onions soften but remain bright.

In a small bowl before adding to the pan, whisk together gochujang, soy sauce, sesame oil, sugar (or maple), and ground black pepper until smooth. This mixture should be thick but pourable; if too thick, thin with 1 teaspoon water.

Turn off heat. Transfer kimchi bokkeum bap to serving bowls. Sprinkle toasted sesame seeds, reserved green onion slices, nori strips, and a pinch of gochugaru if using. Serve hot.