Kimchi Fried Rice (kimchi-Bokkeumbap)

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Kimchi Fried Rice (kimchi-Bokkeumbap)

Kimchi fried rice is a tasty Korean dish that combines leftover rice with spicy, tangy kimchi. You can make this flavorful meal in about 15 minutes with just a few ingredients. It’s perfect for a quick lunch or dinner when you’re short on time.

This dish is easy to customize. You can add bacon, eggs, or veggies to make it your own. The key is to stir-fry the kimchi until it’s soft and deep in color. This brings out its rich flavors and makes your fried rice extra delicious.

Exact Ingredients (Kimchi Fried Rice – Kimchi-bokkeumbap) + Possible Substitutes

Here’s what you’ll need to make kimchi fried rice:

  • 2 cups cooked rice (day-old rice works best)
  • 1 cup chopped kimchi
  • 1/4 cup kimchi juice
  • 2 tablespoons vegetable oil
  • 1 tablespoon gochujang (Korean red chili paste)
  • 1 teaspoon sesame oil
  • 2 green onions, chopped
  • 1 egg (optional)

Don’t have all the ingredients? Try these swaps:

  • Use brown rice or quinoa instead of white rice
  • Swap gochujang for sriracha sauce
  • Replace vegetable oil with butter for a richer flavor

Add some protein to make it a full meal:

  • Diced spam or ham
  • Cooked chicken or pork
  • Tofu cubes for a vegetarian option

Want extra veggies? Toss in:

  • Diced carrots
  • Peas
  • Corn kernels

Top it off with:

  • Sesame seeds
  • Dried seaweed flakes (gim)
  • A fried egg

Remember, kimchi is the star ingredient. Use good quality kimchi for the best flavor!

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Instructions

Here’s how to make kimchi fried rice:

  1. Heat oil in a pan over medium-high heat.

  2. Add garlic and stir for 10 seconds.

  3. Toss in bacon or other meat and cook until half done.

  4. Add kimchi and stir-fry for 1-2 minutes.

  5. Put in rice, kimchi juice, and gochujang. Mix well.

  6. Stir everything together for about 7 minutes.

  7. Sprinkle in sesame oil and remove from heat.

For extra flavor, you can add veggies like carrots or onions with the kimchi. Make sure to cook the kimchi until it softens and deepens in color. This brings out its rich taste.

To serve, top your fried rice with chopped green onions, roasted seaweed, and sesame seeds. The dish is best enjoyed right away while it’s hot and fresh.

Remember, you can adjust the spiciness by adding more or less gochujang. Feel free to experiment and make it just the way you like it!

Tips, Tricks & Storing

Use day-old rice for the best texture. Fresh rice can get mushy when fried. Spread leftover rice on a tray and refrigerate overnight to dry it out.

Don’t overload your pan. Cook in batches if needed for crispy, not soggy, fried rice.

Prep all ingredients before you start cooking. Kimchi fried rice cooks quickly, so have everything ready to go.

Try these tasty add-ins:

  • Bacon or spam
  • Diced vegetables like carrots or peas
  • A fried egg on top

Store leftover kimchi fried rice in an airtight container in the fridge. It will keep for 3-4 days.

To reheat, sprinkle a little water over the rice and microwave until hot. Or pan-fry again for a few minutes to crisp it up.

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Freeze portions in freezer bags for up to 3 months. Thaw overnight in the fridge before reheating.

Make extra kimchi juice by squeezing more from the jar. It adds great flavor to your fried rice.

For a vegetarian version, skip the meat and add extra veggies or tofu instead.