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Kimchi Bokkeumbap (김치볶음밥): Kimchi Fried Rice
More recipes: Korean recipes · All Asian recipes
30 Mintotal
2servings
500kcal
KoreanCuisine
Kimchi Bokkeumbap (김치볶음밥): Kimchi Fried Rice
Laura Chen
2
15 Minuten
15 Minuten
500
Korean
Main course
Kimchi Bokkeumbap is a popular Korean dish of fried rice and spicy kimchi. It uses up leftovers well, especially rice from the day before. The sharp, sour heat of the kimchi meets the savory depth of soy sauce. Serve it as a main or a side; you can have it on the table fast on a weeknight.
Ingredients
- 2 cups cooked rice (day-old works best)
- 1 cup kimchi, chopped
- 1 onion, diced
- 2 scallions (green onions), sliced 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 together. Stir in the soy sauce, sesame oil and gochugaru.
- Add the scallions and keep frying until everything is evenly mixed and the rice starts to crisp.
- For extra protein, beat the eggs in a small bowl, pour them into the pan and cook, stirring.
- Sprinkle with sesame seeds and serve.
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More recipes: Korean recipes · All Asian recipes