kimchi bokkeumbap

Quick and easy Korean Bokkeumbap recipe made with kimchi, leftover jasmine rice, and chicken . Seasoned with kimchi juice, gochujang and gochugaru chilli powder. Topped with fried egg, crispy seaweed, and sesame seeds.

Kimchi Bokkeumbap Recipe

Rice

breast

½ Onion (Cut small dices)

tbsp Gochujang (Korean chilli paste)

tbsp Gchugaru (Korean chilli powder/chilli powder/paprika)

2-3 Spring onion (Cut thin slices)

Sugar

(Or salt

Sesame oil

tbsp Kimchi Juice (Water from squeezing out kimchi)

tbsp Vegetable oil (Or neutral flavour oil)

Fried Egg (Sunny-side up)

sesame seeds

Spring onion

Seaweed strips (Crispy nori

First, squeeze out the water from the kimchi and keep 1-2 tablespoons of juice for later use in the fried rice. Cut the kimchi into medium bite-size pieces and gather the seasonings, vegetables, and chicken.

Prepare Kimchi and Gather Ingredients

Heat the large wok/pan into medium-high heat, drizzle oil, and stir fry the onion for a few seconds. Next, add the chicken and stir fry for 1-2 minutes until cooked through.

Then add the kimchi and stir fry for a few seconds and follow with the chilli powder and gochujang chilli paste. Cook for a few seconds until the chilli paste is combine well with chicken and kimchi.

Bring up the heat to high and place the rice in the wok. Add kimchi juice, sesame oil, sugar, and salt.

Mix everything well and continue stir fry for another 1-2 minutes. Turn off the heat, sprinkle spring onions and toasted sesame seeds.

Transfer to a serving plate. Garnish each plate with toasted sesame seeds, nori strips, and spring onions. Add a fried egg with runny yolk on top.

Make Bokkeumbap

This Kimchi fried rice is incredibly comforting and loaded with rich umami flavors to instantly awaken your tastebuds. Fragranced with Kimchi, Gochujang, garlic, and green onion, this easy &amp; delicious Korean fried rice is made in a single pan with just a handful of ingredients, making it the ultimate meal for the weekdays. 

15-Minute Kimchi Fried Rice (Kimchi Bokkeumbap)

tbsp cooking oil

garlic (minced)

green onion (chopped, divided)

tuna (drained,

kimchi (chopped)

tbsp kimchi juice (from the kimchi container)

tbsp Gochujang (Korean chili paste)

soy sauce

tsp sugar

rice

tbsp sesame oil

sunny-side-up egg, green onion,

Heat oil in a large skillet over medium heat. Add garlic and green onion and cook until aromatic. Add tuna and kimchi and mix to combine.

Add Gochujang, soy sauce, and sugar, and mix together until the kimchi is cooked through, for about 2 minutes.

Reduce the heat to low. Add rice and kimchi juice and mix together, ensuring all grains are evenly coated. Finish with sesame oil and remove from heat. Garnish and enjoy!

Is your kimchi getting sour? Turn it into a satisfying kimchi fried rice with crisp bacon pieces. A hint of gochujang and the sour kimchi juice make this Korean classic even more delicious.

Bacon Kimchi Fried Rice (Kimchi Bokkeumbap)

sour cabbage kimchi (chopped)

onion (chopped)

4-6 bacon strips (chopped)

kimchi juice

Korean chili paste (gochujang)

tsp sesame oil

salt and pepper (to taste)

seaweed

eggs (fried to sunny side up)

In a heavy skillet, cook bacon pieces until crisp. Transfer the bacon to a platter, and set aside.

Using a paper towel, wipe off the bacon grease remained in the skillet but leave 1 tablespoonful.

Saute onion in the reserved bacon grease until soft and tender over medium heat.

Add the kimchi and continue to saute until kimchi is soft, about 5 minutes over medium-low heat, then add Korean chili paste and kimchi juice to the skillet and mix well to incorporate with kimchi and onion.

Add the rice to the mixture and toss well. Try to separate the rice grains by using the vertical edge of spatula so that you don't smash the rice much.

Add sesame oil and sesame seeds, and toss well. Season with salt and pepper as you wish.

Raise the heat to medium heat and let the fried rice to sear for 2-3 minutes. This will help the rice on the bottom of skillet to be crisp. Adjust the heat, if needed, so that you don't burn it too much. Check the bottom of the fried rice to see it created desired crispness on the rice.

Remove the skillet from the heat and sprinkle with the reserved bacon pieces and crumbled roasted seaweed. To serve, add sunny side up fried eggs on top. Enjoy while hot!

Crispy on the outside and cheesy inside, this kimchi fried rice recipe with cheese brings the best of both worlds.

Crispy Kimchi Fried Rice Recipe with Cheese

butter

tbsp chopped Asian leek or green onion

pork (optional)

sour kimchi

Korean chili flakes (gochugaru)

tbsp kimchi juice

salt and pepper

Melt butter in a skillet over medium heat. Add the Asian leek or green onion and saute for 2 minutes.

Push the onion to one corner and add the minced pork. Drizzle soy sauce and cook until pork is browned halfway.

Add kimchi, Korean chili flakes (gochugaru), a little bit of sugar and stir-fry for 5 minutes. Sugar will cut down the sourness of the fermented kimchi.

Add the cooked rice and kimchi juice; continue to stir-fry until everything is well incorporated. Taste and season according to your taste. Drizzle a little bit of sesame oil at the end.

Transfer the kimchi fried rice into a large bowl. Divide it into halves or quarters depending on the size of your skillet. Put an individual-sized portion back into the skillet over medium-low heat. Gently press down with spatula and let it cook until you hear some sizzling sound.

Put a portion of cheese in the center and cover the skillet with a lid. Cook until the cheese melt. When done, slide it onto a serving plate halfway then fold the other half over to cover

To garnish, sprinkle with crumbled roasted seasoned seaweed and toasted sesame seeds. Serve immediately.

This kimchi fried rice can be made in under 20 minutes with one pan which makes it the perfect meal for your busy weekdays! Take one bite into this kimchi fried rice and you will instantly taste big and bold umami flavors.

Kimchi Fried Rice (Kimchi bokkeumbap)

kimchi juice (from the kimchi jar)

gochujang

sesame oil

rice rice

vegetable oil

yellow onion

green onions (sliced

kimchi (roughly chopped and packed)

pack 7 oz enoki mushrooms (root removed and rinsed)

carrots, peas and corn

sesame seeds (black

seaweed strips

eggs

green onions (finely sliced)

Wash and cook the rice. Preferrably the night before, wash the rice thoroughly until the water runs clear. In your rice cooker, add the rice and water and cook until softened. Place in an airtight container in the refrigerator overnight.

Cook the Rice

In a small bowl, mix to combine the kimchi juice, soy sauce, gochujang and sesame oil.

Make the Sauce

Sauté the onions and garlic. In a wok, or a large skillet, heat 3 tablespoons of vegetable oil over medium high-heat. Add the onions and cook until they are translucent and lightly browned about 3-4 minutes. Then add the garlic and whites of the green onions cook until lightly browned and fragrant about 30 seconds-1 minute.

Add the vegetables. Add the kimchi, enoki mushrooms and frozen vegetables to the pan and toss to combine. about 1 minute

Add the rice and sauce. Add the rice to the pan and toss to combine. Then pour in the sauce and toss until the rice is evenly coated. Turn off the heat and toss in the sliced green parts of the green onions.

Serve. Garnish with more green onion, toasted sesame seeds, shredded seaweed and a fried egg. Enjoy!

Cook The Kimchi Fried Rice

This simple, simple stir fried dish of rice and kimchi is super, super tasty. It&#039;s just a few ingredients and made very quickly, but it&#039;s a dish much loved by Koreans and a part of our everyday lives. Everybody loves kimchi fried rice!

Kimchi fried rice (Kimchi-bokkeumbap)

bowls steamed rice (3 cups)

kimchi

water

green onion, chopped

Prepare the pan

Stir fry kimchi

Add the kimchi and stir fry for 1 minute.

Add everything else

Add rice, kimchi juice, water, and gochujang.

Stir fry

Stir all the ingredients together for about 7 minutes with a wooden spoon.

Finish with sesame oil

Serve

Sprinkle with chopped green onion, roasted gim, and sesame seeds. Serve right away.

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