Kimchi Fried Rice
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. The trick is in how the ingredients are combined, which can turn it into one of the most flavorful rice dishes ever.
Ingredients
- 115 grams kimchi (1/2 cup packed, chopped)
- 1/4 cup kimchi juice
- 2 teaspoons gochujang
- 1 teaspoon soy sauce
- 2 teaspoons toasted sesame oil
- 370 grams cooked short-grain rice (about 2 cups)
- 1 tablespoon vegetable oil
- 1 scallion (finely chopped)
- 2 sunny side up eggs
Instructions
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Before you measure out the kimchi, squeeze the juice out of it into a liquid measuring cup, this liquid is the "kimchi juice."
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Whisk the kimchi juice, gochujang and soy sauce together until the gochujang is completely dissolved.
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Drizzle the sesame oil over the rice and use your hands to mix it, so each grain of rice is coated with oil, and there are big clumps.
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Put the vegetable oil in a frying pan and heat over medium-high heat until hot. Add the chopped kimchi and stir-fry until the kimchi is starting to brown and is very fragrant.
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Add the rice and stir-fry with a silicon spatula, pressing down on any clumps until the rice is uniform in color.
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Pour the kimchi juice mixture over the rice, and turn up the heat to high. Stir-fry, tossing the rice occasionally until the rice starts to brown and doesn't stick together quite as much.
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Since kimchi varies in saltiness, taste the kimchi bokkeumbap and season with more soy sauce if needed.
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When the fried rice is done, add the scallions and then plate. Top each serving with a sunny-side-up egg.
