Kimchi Bokkeumbap 김치볶음밥 | Kimchi Fried Rice

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This recipe is featured in my ECookbook:

Foodnotes - Kimchi

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One of my InstaFam, @beerswithdave, suggested that I make Kimchi Fried Rice with homemade Kimchi. He told me that this is one of his favorite food. To be honest, I am not a fan of rice (yes, I know I should be banished or outcasted from my Asian society for saying that), but I am so glad that I decided to take his advice and give it a shot.

As much as I know, overnight cooked rice is the best for making any fried rice. Don't worry, no colander. Just use a rice cooker to cook the rice. If you like rice and you are not Asian, please do yourself a favor, go get a rice cooker. It is very affordable. You can also cook any rice with ease without any draining or washing rice in a colander. LOL!

I am not using any wok for this recipe because I know most non-Asians do not own any wok in their kitchen. But most people at least have a skillet or a pan right? As shown in my recipe video, there isn't any fancy tossing too.

I am showing you how to get it done properly as simply as I can. If you are a vegan, you can leave the egg out. If not, you can top your kimchi fried rice with a sunny side up or even a fried egg. Anyway, I hope you will give this recipe a try and let's hope Uncle Roger approves this.

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Ingredients:

(Serve 2)

• Rice, 1 Cup

• Kimchi, 1 Cup Or Watermelon Rind Kimchi Homemade

• Sesame Oil, 3 TBSP

• Garlic Finely Minced, 3 Cloves

• @chillibellasg's Korean Chili Paste / Gochujang, 1 TBSP Adjust To Preference

• Sea Salt, Pinch

• Mushroom Powder, Pinch

• Eggs, 2 (Optional)

• Scallions Finely Sliced, For Garnish

• Nori Flakes, For Garnish

• Black Sesame Seeds, For Garnish

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Equipment:

• Cast Iron Skillet / Pan

• Rice Cooker

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Directions:

1. Please visit, "How To Make Vegan Kimchi" for the recipe.

2. Please visit, "Watermelon Rind Kimchi" for the recipe.

3. Cook the Rice

4. Wash and drain the rice three times.

5. Add enough water to cover by one knuckle.

6. Cook in a rice cooker according to the manufacturer’s instructions.

7. Once done, fluff the rice and allow it to cool.

8. Transfer to the fridge and chill overnight for best texture.

9. Prep the Kimchi

10. The next day, drain the kimchi to remove excess juice.

11. Use a sieve or squeeze by hand.

12. Reserve the juice for cooking.

13. Finely chop the drained kimchi and set aside in a bowl.

14. You can also reserve a few spoonfuls for garnish.

15. Make the Fried Rice

16. In a skillet over medium heat, drizzle 1.5 TBSP sesame oil.

17. Once hot and smoking, add the chopped kimchi and sauté briefly.

18. Add garlic and sauté until aromatic.

19. Add the cold, cooked rice, breaking up clumps with a spatula.

20. Stir in the reserved kimchi juice and chili paste.

21. Sauté until each grain is well-coated.

22. Drizzle in the remaining sesame oil.

23. Taste and adjust with salt and mushroom powder.

24. Give it one final toss.

25. To Serve

26. Transfer the fried rice onto a large plate.

27. Garnish with scallions, nori, and sesame seeds for a vegan version.

28. Or top with a sunny-side up egg and serve on individual plates.

    
    

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Recipe Video:

This recipe is featured in my ECookbook:

Foodnotes - Kimchi

Buy Now