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Kimchi Bokkeumbap (김치볶음밥) – Kimchi Fried Rice
More recipes: Korean recipes · All Asian recipes
Kimchi Bokkeumbap (김치볶음밥) – Kimchi Fried Rice
Laura Chen
2
15 minutes
15 minutes
500
Korean
Main course
Kimchi bokkeumbap is Korean fried rice with kimchi, onion and soy sauce. The kimchi brings tang and heat, and the sesame oil a nutty aroma. Use day-old rice so it does not clump when frying.
Ingredients
- 320 g cooked rice (ideally from the day before)
- 150 g kimchi, chopped
- 1 onion, diced
- 2 scallions, cut into rings
- 2 tbsp vegetable oil
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1-2 tsp gochugaru (Korean chili flakes)
- 1-2 eggs (optional)
- Sesame seeds for garnish
Instructions
- Heat the vegetable oil in a large pan over medium heat.
- Add the diced onion and fry until soft and lightly caramelized.
- Add the chopped kimchi and stir well. Fry for a few minutes, until the kimchi is hot and slightly crisp.
- Add the cooked rice and mix everything well. Stir in the soy sauce, sesame oil and gochugaru.
- Add the scallions and keep frying until everything is well mixed and the rice turns slightly crisp.
- For an optional protein, beat the eggs in a small bowl, pour them into the pan and cook, stirring.
- Garnish with sesame seeds and serve.
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More recipes: Korean recipes · All Asian recipes