Food La La: Making Aloha Kimchee Bap

Oct. 24, 2011 | 0 Comments

BY LINDSEY MURAOKA / Special to the Star-Advertiser

This is a special episode of “Koko and Lala’s Cooking Time.”

Kelly Loui and I entered a Korean cooking contest on Youtube called “Delicious Seoul Story.” Judges will choose five finalists to go to Korea next month for a cook off and a chance to win a grand prize. This is our video entry!

Our dish is called Aloha Kimchee Bap. It is kimchee fried rice with pork, spam, and pineapple. It’s spicy yet balanced nicely from the sweetness of the pineapple. It has a nice texture and crunch from the kimchee.

Please help us out by going to the YouTube page for this videoand “liking” it (press the thumbs up button).


» 1/2 lb. ground pork (seasoned with salt, pepper & sesame oil to taste)
» 1/2 cup spam
» 5 cups cooked rice (It’s better if it’s a day old)
» 2 cups diced kimchee
» 1 tbs. kimchee juice
» 1 cup diced pineapple
» 1 tbs. oyster sauce
» 1 tbs. sesame oil
» 1 small diced round onion
» 1/3 cup chopped green onion
» 1 tbs. kochujang  (Korean hot pepper paste)
» 1 tbs. vegetable oil


1. On medium heat, oil pan and brown pork (make sure it’s crumbled).
Add onions and spam then cook for about 2 minutes.

2. Add kimchee, kimchee juice, pineapple, and kochujang. Stir until combined.

3. Add rice, sesame oil, oyster sauce, and green onions. Stir well until combined.

4. For crunchier rice, spread rice on bottom of pan for 5 minutes until it gets a crust.

5. To make omelet rice, scramble 2 eggs and fry on medium heat. Place on top the fried rice. Use ketchup to decorate.

Try it out and let us know what you think!
Lindsey Muraoka blogs about food and drink for the Pulse. Contact her on Twitter or via email at

No Comments

Comments are closed.