Kimchi Bap (Korean Kimchi Rice) - Kang's Kitchen

Sautéed kimchi mixed with rice, stuffed with cheese and toasted for a lightly crisp crust. Deliciously chewy
edge with melted cheese and kimchi makes for a perfect quick meal! 

Prep Time Cook Time

5 mins 20 mins

Course: Main Course Cuisine: Korean Servings: 1 serving Author: Jennifer | Chopsticks and Flour

Ingredients
Sauteed Kimchi
2 Tbsp oil
⅓ cup (80 ml) green onion chopped
⅔ cup (160 ml) packed kimchi chopped ( about 115 g)
1/2 Tbsp soy sauce
1 tsp light brown sugar
1 Tbsp gochugaru red pepper flakes

Assemble
1 serving cooked rice about 1 ½ cups or 225 g rice
1/3 cup (80 ml) shredded mozzarella cheese 1/2 cup if you like cheese!
1 sheet roasted gim shredded

Instructions
1. Heat a medium frypan with oil. Add in the green onions and saute until lightly brown.
2. Add in the kimchi and allow to cook. Don’t mix the kimchi yet.
3. Pour the soy sauce into the outer rim of the pan. Add the sugar to the rim of the pan. Once the soy sauce
slightly bubbles and the sugar melts, mix the kimchi around with the soy sauce and sugar. Make sure the
soy sauce does not burn.

*This allows the soy sauce and sugar to get cooked and have a more aromatic and “fire” like flavor. This
is often a tip given by celebrity chef Baek Jong Won for sauces that use soy sauce.
4. Continue to saute until the kimchi is soft and a deeper red - about 3-4 more minutes. Add in the
gochugaru, mix well and saute for 1 more minute. Set aside.
5. Place rice into a large bowl. Toss in the sauteed kimchi and mix well so there are no white rice pieces.
6. On medium heat, heat a frypan with oil. Once the pan is heated, spread the kimchi rice evenly on to the
pan. Using a spatula or wooden spoon, press the rice on to the bottom of the pan.

*This will make the rice lightly toasted on the bottom.

7. Continue to cook a few minutes until the rice is lightly toasted on the bottom.

*You can check by lightly lifting the side of the rice up.
8. Top half of the rice with shredded mozzarella cheese. Lower the heat to low and place a lid on top. Cook
until the cheese is melted. Fold the rice in half.
9. Plate the rice. Add shredded gim. Serve with optional corn and pickled radish.
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kangs-kitchen/