Kimchi fried rice


 What is Kimchi fried rice?

Kimchi fried rice or kimchi-bokkeum-bap is a variety of bokkeum-bap, a popular dish in South Korea. Kimchi fried rice is made primarily with kimchi and rice, along with other available ingredients, such as diced vegetables or meats like spam.

It is easy, simple, and takes no longer than 15 to 20 minutes to cook.

Use sour, fermented kimchi to make kimchi fried rice. Kimchi fried rice should taste tangy and spicy. These flavours come from fermented kimchi. If you use fresh kimchi, it simply won’t taste the same.

What if you only have fresh kimchi? No problem! Let your kimchi sit on the countertop overnight. That should do the trick.

Kimchi fried rice recipe is one of the first dishes people learn to make in Korea (besides ramen noodles) because it is that simple and easy!

With recipes, you often find that you need to follow the instructions very carefully and have to measure everything precisely. This is not that kind of recipe. Because the recipe is so simple, it is hard to mess up. But even if you do, there are always ways to fix the problem.

For example, if your fried rice is too salty, add more rice. If it is too bland, add more soy sauce or kimchi. If it needs extra something, add whatever your heart desires. Get the idea?

When mixing your rice with fried kimchi, use two spatulas instead of one. This makes the process a whole lot faster and easier.

Classic kimchi fried rice recipe that’s simple, easy, quick, and customizable. This tangy, spicy, and salty kimchi fried rice will never disappoint you.

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Serves 2

1 tablespoon vegetable oil
½ onion, medium dice
1 heaping cup of fermented kimchi, roughly cut (use Scissors)
2 teaspoons Korean red pepper flakes (optional)
4 teaspoons soy sauce
1table spoon gochujang
2 cups cooked rice ( preferably short-grain)
2 Fried eggs
2–3 teaspoons sesame oil, for garnish
Green onion and seaweed paper strips, for garnish

In a non-stick sauté pan or well-seasoned cast-iron skillet, heat the oil and fry the onion until it sizzles and turns golden brown, add kimchi for a couple of minutes
Once your kimchi smells fragrant, add the Korean red pepper flakes(if using) as well as the table spoon of Gochujang.

Continue to fry kimchi for couple more minutes.
Add the soy sauce to the mixture.

Do not stir the kimchi mixture and allow the soy sauce to bubble and cook for about a minute.
Add the rice and turn the heat down to medium. Using two wooden spoons, mix together the rice and kimchi mixture until everything is well incorporated.

Garnish with sesame oil, green onion and seaweed paper strips.

For an extra yummy option, top your fried rice with a fried egg/s.

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