Recipe: Perfect Kimchi Fried Rice | Kimchi Bokkeumbap

Kimchi Fried Rice | Kimchi Bokkeumbap. Not the high-heat stir-fry you might expect, Grace Lee's home-style fried-rice recipe uses a simple technique — make an easy, flavorful kimchi sauce, mellowed out with butter, and sauté leftover rice in it It's perfect for a snack or a quick, simple meal The Spam, though optional, reflects many Koreans' love of foods introduced by the American military. Heat canola oil in large skillet over high heat. Stir ground beef and white parts of green onion into skillet and reduce heat to medium.

The core ingredients are kimchi, steamed rice, but you can also add spam, pork belly, bacon and an egg. The egg is usually fried sunny side up and served on top of the. Loaded with kimchi, mushrooms, carrots, kale and a fried egg! You can cook Kimchi Fried Rice | Kimchi Bokkeumbap using 11 ingredients and 7 steps. Here is how you cook that.

Ingredients of Kimchi Fried Rice | Kimchi Bokkeumbap

1. You need 1 Cup of Rice,.
2. It's 1 Cup of Kimchi Preferably Aged & Homemade,.
3. Prepare 3 TBSP of Sesame Oil,.
4. It's 3 Cloves of Garlic Finely Minced,.
5. Prepare of Gochujang, 1 TBSP Adjust To Preference.
6. Prepare Pinch of Sea Salt,.
7. It's Pinch of Mushroom Powder,.
8. It's of Eggs, 2 (Optional).
9. You need of Scallions Finely Sliced, For Garnish.
10. It's of Nori Flakes, For Garnish.
11. It's of Black Sesame Seeds, For Garnish.

Sure to be a weeknight favorite! Kimchi fried rice (kimchi bokkeumbap, 김치볶음밥) is a humble Korean dish made basically with kimchi and leftover rice. Since Korean homes almost always have these two staples, kimchi fried rice is a favorite go-to meal whenever there seems to be nothing to eat at home. Kimchi Fried Rice, or Kimchi Bokkeumbap (볶음밥), is a simple, delicious fried rice recipe that's made with mature kimchi, rice, and just a handful of other ingredients.

Kimchi Fried Rice | Kimchi Bokkeumbap instructions

1. You can check out my previous post for the kimchi recipe..
2. Wash and drain the rice 3 times. Add water to submerge the rice with about a knuckle depth. Cook the rice in a rice cooker as per the manufacturer's instructions. Once the rice is cooked, fluff the rice..
3. You should have about 3 to 4 cups of cooked rice. Keep chilled in the fridge overnight. The next day, drain kimchi to remove the excess juice. Reserve the juice. *You can do this by squeezing or hang on a sieve.*.
4. Finely chop the drained kimchi. Transfer into a bowl. I also reserve some of the kimchi for garnishing. In a skillet over medium heat, drizzle 1.5 TBSP of sesame oil. Once the oil is heated up and at the smoking point, add in the chopped kimchi. Saute for a few seconds..
5. Add in garlic and saute until aromatic. Add in the overnight cooked rice. Break up any large clumps of rice with a spatula. Saute until well combined. Add in the kimchi juice and chili paste. Saute until well combined, making sure every grain of rice is well coated. Drizzle in the remaining sesame oil. Taste and adjust seasoning with salt and mushroom powder..
6. Give it a final saute. Transfer onto a large plate. You can garnish with scallions, nori and sesame seeds at this stage and serve at this point for a vegan-friendly option. Or you can cook 2 sunny side ups and serve on individual plates as shown in the photos..
7. You can check out the detailed recipe video: www.instagram.com/tv/CKB2aMsl61O/.

The trick is in how the ingredients are combined, which can turn it into one of the most flavorful rice dishes ever. Kimchi Fried Rice is the ultimate comforat food that's bursting with flavors of sour kimchi. It is the perfect one-dish meal anytime but especially if you don't feel like cooking or need that something to hit the spot! Add sesame oil and remove from the heat. Kimchi fried rice might just be your new favorite.