Kimchi Bokkeumbap (Korean Kimchi Fried Rice)
A recipe for Kimchi Bokkeumbap (Korean Kimchi Fried Rice) from the cookbook, Effortless Asian Cooking! Leftover rice is tossed with kimchi and a gochujang-spiced sauce for a quick and delicious meal.
Servings 4 Servings
Ingredients
- 2 tablespoons (30 milliliters) gochujang
- 2 teaspoons (6 grams) gochugaru
- 2 teaspoons (10 milliliters) light soy sauce
- 1 teaspoon sugar
- 3-4 tablespoons (45-60 milliliters) warm water
- 1 tablespoon (15 milliliters) vegetable oil
- 6 ounces (200 grams) bacon beef bacon if avoiding pork
- 1 cup (150 grams) kimchi chopped
- 1 onion sliced
- 4 cloves garlic minced
- 4 cups (800 grams) day-old cooked rice
- 2 eggs beaten
- 2 teaspoons (10 milliliters) sesame oil
- 1 teaspoon sesame seeds for garnish
- 2 stalks spring onion or scallion chopped
To serve:
- Fried eggs optional
Instructions
- Whisk together the gochujang, gochugaru, soy sauce, sugar, and water. Set aside.
- Add the vegetable oil to a large skillet or wok, and place over medium heat.
- Add the bacon and allow it to cook to a crisp. Add the kimchi and stir-fry it with the bacon. Continue to stir-fry until the kimchi liquid has evaporated, about 2 to 3 minutes.
- Add the onion and garlic, and stir-fry to combine with the contents in the pan for about 1 minute.
- Once fragrant, add the rice and all the sauce. Stir-fry to combine.
- Push the pan contents to one side and pour in the beaten eggs. Allow the bottom of the eggs to cook for 30 seconds before scrambling. This will get you larger chunks of egg throughout the fried rice. Stir-fry to combine with the rest of the fried rice for about 1 minute.
- Once combined, turn off the heat. Add the sesame oil, sesame seeds and spring onions. Give another quick stir to combine.
- Plate the fried rice and serve immediately. Serve with fried eggs, if desired.