TasteToronto | Kimchi Bokkeumbap (Kimchi Fried Rice)

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Kimchi Bokkeumbap (Kimchi Fried Rice)

Easy

Kimchi Bokkeumbap (Kimchi Fried Rice)

Nadia Boachie

Nadia Boachie

Instagram
Kimchi Bokkeumbap (Kimchi Fried Rice)

Method

Kimchi Fried Rice 7 Steps

  • Step 1

    On medium-high heat, preheat a skillet or wok and once heated, add the neutral oil (enough to evenly coat the pan).

  • Step 2

    Add the garlic and scallion, stir it fast for about 10 seconds. Then add the pork belly and stir it well until half of it is cooked.

  • Step 3

    Add the kimchi and stir until reduced in volume and pork is cooked. 

  • Step 4

    Add the rice and the kimchi juice. Mix together thoroughly.

  • Step 5

    Add gochujang and gochugaru and mix well. You may omit gochujang if the rice is salty enough and you may omit gochugaru if you are happy with the spice level. I just like to add it sometimes if my kimchi is not super fermented or doesn’t have that much liquid (less flavouring for rice). If you do not have enough kimchi juice, you may need to add these two ingredients to enhance the flavour of your rice.

  • Step 6

    Add the sesame oil and mix. Remove from heat.

  • Step 7

    Serve the kimchi fried rice on a plate. Garnish with the sesame seeds, scallion and seaweed strips. (Garnish is all optional). Place a fried egg on top of each serving and enjoy.

Tags:

Toronto Recipes

Fried Rice

Kimchi Fried Rice

Easy

Kimchi Bokkeumbap (Kimchi Fried Rice)

Nadia Boachie

Nadia Boachie

Instagram
Kimchi Bokkeumbap (Kimchi Fried Rice)

Yields:

Serves 3

Prep Time:

0 hours 10 mins

Cook Time:

0 hours 15 mins

0.0

Rate This Recipe

Korean

Main Dishes

Ingredients

Kimchi Fried Rice

  • 1 cup pork belly, diced

  • 1 1/2 cups diced kimchi (or more to taste)

  • 1 teaspoon garlic, minced 

  • 3 tablespoons scallions, thinly sliced

  • 3-4 tablespoons juice from kimchi

  • 1/2 tablespoon gochujang (Korean chili pepper paste)

  • 2 1/2 cups cooked rice 

  • 1/2 teaspoon of gochugaru (optional if you want it a bit more spicy)

  • Neutral oil

  • 1/2 tablespoon sesame oil

  • Salt and pepper, to taste

Garnish

  • 1 scallion, chopped 

  • 1 teaspoon toasted sesame seeds

  • 3 eggs, fried 

  • 1 sheet dried seaweed, shredded

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Method

Kimchi Fried Rice 7 Steps

  • Step 1

    On medium-high heat, preheat a skillet or wok and once heated, add the neutral oil (enough to evenly coat the pan).

  • Step 2

    Add the garlic and scallion, stir it fast for about 10 seconds. Then add the pork belly and stir it well until half of it is cooked.

  • Step 3

    Add the kimchi and stir until reduced in volume and pork is cooked. 

  • Step 4

    Add the rice and the kimchi juice. Mix together thoroughly.

  • Step 5

    Add gochujang and gochugaru and mix well. You may omit gochujang if the rice is salty enough and you may omit gochugaru if you are happy with the spice level. I just like to add it sometimes if my kimchi is not super fermented or doesn’t have that much liquid (less flavouring for rice). If you do not have enough kimchi juice, you may need to add these two ingredients to enhance the flavour of your rice.

  • Step 6

    Add the sesame oil and mix. Remove from heat.

  • Step 7

    Serve the kimchi fried rice on a plate. Garnish with the sesame seeds, scallion and seaweed strips. (Garnish is all optional). Place a fried egg on top of each serving and enjoy.

Tags:

Toronto Recipes

Fried Rice

Kimchi Fried Rice