Thursday, June 9, 2016

Kimchi Fried Rice (Kimchi Bokkeumbap)

What to do with leftover kimchi? Well, make yourself some kimchi fried rice! So easy and so good! I adapted this from a recipe by my fav Korean YouTube cooking sensation, Maangchi, using the last remnants of my 1st batch of homemade kimchi 

1 tbsp. vegetable oil
2 cups kimchi, drained (reserve the juice) & chopped 

4 cups cooked short-grain white rice, cooled or cold
1 tbsp. sesame oil
1 tbsp. Gochujiang (Korean Red Chili Paste)
Pinch of kosher salt
1 tbsp. toasted white sesame seeds
1-2 scallions, sliced thinly along the bias
Thin strips of nori (toasted seaweed sheets), optional
Fried eggs (for topping), optional

1. Heat 1 tbsp. vegetable oil over medium high heat in a wok or large saute pan. Add the chopped kimchi and cook, stirring frequently, for 1-2 minutes. 

2. Add the rice and stir gently to combine. 

3. Add the reserved kimchi juice, gochujiang, and stir gently to combine. 

4. Season with sesame oil and a pinch of salt, as needed. Sprinkle with 1 tbsp. sesame seeds. Turn off heat.

5. In the meantime, make fried eggs (1 per person/serving).

6. To serve: scoop fried rice into individual serving bowls, top each with a fried egg, and garnish with scallions, sesame seeds, and julienned nori strips if desired.

 Chopped kimchi, gochijiang (Korean chili paste), sesame seeds, and sesame oil. 
 Reserve the juice from the kimchi.

 Saute chopped kimchi in 1 tbsp. vegetable oil 1-2 minutes. 

 Add the rice.

 Stir in the reserved kimchi juice.

 Add 1 tbsp. sesame oil.

 Add 1 tbsp. toasted white sesame seeds.

 Serve the rice in individual serving bowls. Garnish with scallions and sesame seeds, and top with a fried egg.

Cut up the fried egg with a fork or spoon and mix into the fried rice before eating.

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