Well Being Bokkembap

Well Being Bokkembap - Fried Green Kimchi

If you’ve been making my kimbap recipes, chances are you have a big 0le’ stack of leftover vegetables in your fridge. Most of the vegetables might even be peeled & chopped already. This recipe is just for that! Let’s use up all those healthy vegetables in a Korean way – fried rice!

  • Check out my post from yesterday for more explanation on what “well being” is.
  • Also, for more details about bokkembap, check our my Fried Bokkembap Balls post.


Well Being Bokkembap - Fried Green Kimchi (3)

Well Being Bokkembap - Fried Green Kimchi

Here I have some leftovers from my Well Being Kimbap & a yellow pepper I just had around. The carrots were already grated & peeled, alfalfa already rinsed & asparagus already blanched. So there was very little prep needed! All I needed to do was cook a little bacon, fry an egg & fry up my rice with the vegetables & seasonings. In about 15 minutes, I had a healthy lunch for two prepared.

Well Being Bokkembap - Fried Green Kimchi (2)

Well Being Bokkembap - Fried Green Kimchi (4)

Give these kimbap recipes a try then use this quick & easy recipe for your leftovers!

Well Being Bokkembap


  • 1/2 tsp sesame oil
  • 1 Tbsp gochujang (Korean red pepper paste)
  • 2 Cups glutinous rice, cooked
  • 2 eggs
  • 4 slices bacon
  • 2 cloves of garlic, minced
  • 1 tsp sesame seeds
  • 1 Tbsp canola oil
  • various vegetables peeled & cut into bite size pieces


First cook the bacon in a pan over medium high heat. Remove the bacon from the pan but keep the grease. Fry the eggs over easy in the bacon grease. Remove the eggs from the pan & set aside. Pour the oil in the pan & saute the garlic for 2 minutes. Add the vegetables & saute for about 2 minutes longer. Next, add the gochujang & coat the vegetables with the paste. Add in the rice & stir in well. Fry over medium heat for 5-7 minutes. In the meantime, cut the cooked bacon strips into smaller pieces. Add sesame oil & mix in with the rice. Allow to cook 2-3 minutes longer. Remove from heat & press the rice into the pan. Allow it to sit for 2-3 minutes longer. Serve with bacon, egg & sesame seeds sprinkled on top.


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