Yields:
4 Servings
Difficulty: Easy
Prep Time: 10 Mins
Cook Time:
10 Mins
Total Time:
20 Mins
Kimchi Fried Rice, or Kimchi Bokkeumbap, is a traditional Korean dish that cleverly repurposes leftover rice and kimchi. The key ingredient in this flavorful meal is kimchi itself.
This simple Korean dish stores well in the fridge for up to 5 days, especially when meatless. It’s an ideal choice for a vegetarian or vegan lunch on its own, but you can also add various proteins such as spam, bacon, beef, or tofu. For a more nutrient-dense meal, include vegetables like enoki mushrooms, zucchini, carrot, onion, and green pepper.
This basic recipe is vegan if served without a fried egg. Enjoy it as a standalone dish or as a tasty accompaniment to Asian meat dishes. Personally, I find it perfect for lunch in its most basic version.
When preparing Kimchi Fried Rice, consider two crucial factors. First, ensure your kimchi is well-fermented (2-4 weeks old). When buying kimchi, look for less vibrant colors and slightly wilted cabbage, as brighter and fresher-looking kimchi indicates a younger fermentation. Second, use one-day-old rice for optimal texture, or chill freshly cooked rice for at least an hour to avoid mushiness and clumping.
If you like kimchi, please look at this recipe:
Need more info on the origins of this dish?
Ingredients
Adjust Servings
- Garnishes
Instructions
- Measure 1 cup (0.24 l) of tightly packed kimchi. In a medium-sized bowl, squeeze out the juice from the kimchi. You should have approximately 1/4 cup of juice. If you don't have enough, supplement it with additional juice from the kimchi jar. Set aside.
- Heat a large, non-stick pan over medium-high heat and add vegetable oil and butter. Allow the mixture to warm up, then add minced garlic and cook for approximately 30 seconds. Add gochujang and stir well to incorporate. Next, add the kimchi and stir. Let the mixture cook for about two minutes or until the moisture reduces slightly.
- Add the rice to the pan, followed by the kimchi juice. Stir well, ensuring that the gochujang-infused kimchi fully incorporates into the rice for even distribution of flavor.
- Finish the dish by drizzling toasted sesame oil over the top, and garnish with your favorite toppings, such as sliced green onions, sesame seeds, strips of roasted seaweed or fried eggs for a vegetarian-friendly option.
Notes
Gochujang (red chili paste) is a fermented condiment popular in Korean cooking. Made from gochugaru (red chili powder), rice, meju (fermented soybean), yeotgireum (barley malt powder) and salt. The flavor is spicy, savory and a bit sweet. Gochujang can be purchased at specialty stores as well as larger chains like Whole Foods.