Kimchi Fried Rice
- thefreshnz
- Sep 30, 2024
- 2 min read
Kimchi Fried Rice, also known as Kimchi Bokkeumbap in Korea, is a popular type of Korean fried rice. It is predominantly made by stir-frying Kimchi (a traditional Korean side dish of fermented spicy napa cabbage), rice, and various seasonings.
Ingredients
3 teaspoons vegetable oil
400g kimchi, chopped with Kimchi juice
1 teaspoon butter
1 teaspoon gochujang (Korean chile paste; see notes)
4 cups cool cooked white rice, preferably a day-old
1 teaspoon sesame oil
4 eggs
Sesame-seasoned seaweed, crushed
4 spring onions, chopped
Black pepper
Method
Pour two teaspoons of the oil into a wok and turn the heat to medium. When oil starts to shimmer, add the kimchi. Cook, stirring occasionally, until the kimchi is heated through, about 2 minutes. Add the butter and the gochujang. Stir well until both are incorporated.
Add the rice, breaking up any clumps with a wooden spoon. Stir until it is evenly mixed in with the kimchi. Pour the sesame oil on top of this mixture. Spread the rice and kimchi out as much as possible in an even layer, and let cook for a few minutes until it gets a bit crispy on the bottom. Turn off the heat, and divide the mixture between four bowls.
Pour the remaining teaspoon of oil into a nonstick frying pan and set over medium-high heat. When shimmering, crack in the eggs, cover the frying pan, and cook until the whites have set. When each is done, use a spatula and set one egg on top of each rice bowl. Garnish with the crushed seaweed, scallions, and black pepper. Serve immediately.
Ideally, use the kimchi at least 2 weeks old after opening. If not, add 1/2 tsp vinegar to the kimchi juice to make it sour.
Obtaining kimchi juice can be difficult if your kimchi is pretty new. In that case, use more gochujang instead. If you want it to be not spicy, add 1 teaspoon soy sauce instead of gochujang.
