Total comfort food – Kimchi Fried Rice / Kimchi Bokkeumbap (김치볶음밥). I can just eat kimchi with a big bowl of rice – lunch or dinner – and I’d be perfectly happy. Good kimchi is never hard to find (at least in New York). Unless you are Korean, then your home will always have homemade (and unique) kimchi. I usually get a jar of it from the store and that works for me just fine.
I honestly don’t know a whole lot about kimchi. I’m not sure if there’s much more to know about other than the fact that it is: fermented napa cabbage, other vegetables, and LOTS of seasonings; can be paired or made with other Korean dishes; a staple to have in a home; something that every Korean mom can make very well; and yes, spicy.
Kimchi fried rice is just too darn easy to make and enjoy. I don’t know why I haven’t been making it more often. Have you tried kimchi fried rice? or kimchi pancake? or kimchi sushi?
Kimchi Fried Rice
Ingredients:
3 cups of day-old rice
3 tbsp of olive oil
3 scallions, chopped, white and green parts separated
1 1/2 cups of kimchi, chopped roughly
2 tbsp soy sauce
1 tbsp sesame oil
fresh ground black pepper
1 sunny-side-up egg
some shredded nori
Direction:
1. In a large mixing bowl, drizzle olive oil on the rice and stir.
2. Chop scallions, separate the white and the green parts.
3. Chop kimchi roughly, or use a pair of scissors and cut the kimchi in a bowl.
4. In medium heat, fry the egg, sunny side up. Set aside.
5. Pour some olive oil onto the same pan, toss in the white scallion. Cook until fragrant, about 1 minute.
6. Add the kimchi and cook for about 3 minutes, then add the rice.
7. Stir to combine. Add the soy sauce, sesame oil, black pepper, and the green scallion. Cook for an additional 5 minutes.
8. Serve with the sunny side-up-egg, and top with some shredded nori.
9. Break, mix in the egg yolk and enjoy.
7 Comments
Mmm! When I’m craving kimchi, I usually run over to K-Town.
Now I’ll just make it myself! :) Beautiful and simple recipe.
Hi Miachel,
Thanks for stopping by! Kimchi fried rice is so easy to make – glad you like it!
-Saucy
this is making me really hungry right (although i ate dinner a few hours ago). I didn’t grow up eating kimchi fried rice but I have been a huge fan since I first had it in KTown. I sometimes like to add a little protein too. Excellent recipe! Thank for sharing!
Hey Yi,
Yea, I’ve seen people adding ham (or spam) in their homemade versions too.
Thanks for stopping by!
K
**make & ** tartare –wow, I think I got too excited about your fried rice to type properly ;)
This looks so good! I love Korean red pepper powder–hmm, so tasty and I have lots of it right now (I’m not sure if I should tackle homemade kimchi though, haha).
And love the shredded nori as a garnish! At the restaurant, we would often made nori chips, by dipping sheets in a cornstarch slurry and frying them. We would then top it with tuna tartara–they were awesome!
We can see who ends up tackling homemade kimchi first! :D
Shredded nori is awesome. I also have some Japanese rice seasonings that has nori in it. You know, there is a snack (in a bag like potato chips) that is close to what you’re talking about – I’ll take a picture of it next time when I get some from the store.
Man, sometimes I really miss working at the restaurant. I love feeding people and the fast pace environment.
xoxo
K