Let me talk to you about rice. Rice is LIFE. Especially if you’re Asian, you know very well that as long as you got rice in the house, you good. Rice is so versatile, there’s so many ways to eat it. One of our favourite is fried rice. And our favourite kind is Kimchi Fried Rice!!!
I don’t know who invented this dish, but props to that person. That spiciness, sourness, and crunchiness from the kimchi combined with the rice is just so mouth-wateringly good. How can a dish that’s made of leftover rice and leftover kimchi be so delicious!?
Now, what makes a good Kimchi Fried Rice, or Kimchi Bokkeumbap, is a good kimchi. For us, the more the kimchi is sour, the better. We find it’s that sourness from the kimchi that makes this dish so flavourful and delicious. So this dish would be even more perfect to make if you have old kimchi lying around in your fridge. Time to use up those leftover kimchi and leftover rice!
We decided to keep it simple and make a basic recipe for Kimchi Fried Rice. Of course, if you want some protein in your meal, you can always add some bacon, chicken, or beef slices into the dish. But we happen to prefer it just plain simple like this with a fried egg on top!
Oh, and don’t forget to add some gochujang (Korean red pepper paste)! We find that it makes the Kimchi Fried Rice even more spicy and creamier! You can buy it at your local Asian grocery stores or online.
That’s it for our recipe this week friends. This Kimchi Fried Rice literally took us 20 minutes to make. And honestly, sometimes the easiest and quickest dishes to make happen to be the best-tasting. We’ve kinda been hooked on the Korean food trend these days, and if you wanna check out other Korean recipes, try our Spicy Korean Silken Soft Tofu Stew and Spicy and Cheesy Kimchi Nachos recipes!
We hope you enjoy the recipe, and happy eating!
Suggestion: Try to eat the Kimchi Fried Rice wrapped in some roasted seaweed, it’s our favourite way to eat it!
Kimchi Fried Rice (Kimchi Bokkeumbap) Recipe
- 2 cups cooked white rice
- 3/4 cup kimchi chopped
- 2 tbsp kimchi juice
- 1 clove garlic finely minced
- 1 tsp sesame oil
- 1 tbsp gochujang Korean red pepper paste
- 1 tbsp low-sodium soy sauce
- 1 tbsp canola oil
- 1/2 tsp sugar
- salt to taste
- egg for topping
- roasted seaweed for topping
- green onions for topping
Heat canola oil on a pan over medium high heat and cook the garlic until tender and fragrant. Add the chopped kimchi and stir fry for about 2 minutes.
Add the cooked white rice into the pan and combine well, breaking off any lumps of rice. Add the kimchi juice and mix well while occasionally scraping off the bottom of the pan to make sure the rice is not sticking.
In a mixing bowl, combine the gochujang (Korean red pepper paste) and soy sauce. Add the mixture into the fried rice and mix well until all the rice are equally coated and are of the same color. Add sugar and season with salt to taste. Add sesame oil and mix well.
Serve on a bowl or a plate and top with fried eggs, roasted seaweed, and green onions.