Kimchi Fried Rice (Kimchi-Bokkeumbap)

When it comes to Korean food, living in Chicago has really spoiled me. One of my favorite haunts is the King Spa and Sauna—a Korean spa that’s pretty much paradise on earth. On top of their spa amenities, they have a food court that features authentic Korean dishes, including eggs cooked in the hottest sauna at the spa! Despite, or I guess because of, the extreme heat, it’s my favorite sauna.

Right next to the King Spa is one of the best Asian grocery stores I’ve seen: H-Mart. It’s an Asian (primarily Korean) grocer the size of a big-box retailer, and its tremendous selection always spurs me to experiment with Korean cooking at home. Out of these experiments have emerged several favorites, one of those being kimchi fried rice.

I never grow tired of kimchi! In fact, it’s a rare day when we don’t have a container of kimchi in the fridge. Its unique flavor profile—salty, sour, tangy, and sweet—makes it a great addition to many dishes. And it’s healthy to boot: Kimchi is high in vitamins and minerals, as well as probiotics.

Kimchi Fried Rice Topped with Sesame Seeds, Roasted Seaweed, and Scallions 

Today I want to talk about kimchi fried rice and why it’s my latest obsession. Kimchi fried rice is super easy, economical, and flavorful. The red pepper paste and red kimchi juice impart the rice with a rich color and taste.

From the left: Red Pepper Past, Cut Kimchi, Sesame Oil, Sesame Seeds, and Roasted Seaweed

Here’s a little about the ingredients:

Read about kimchi in this post.

Cooked rice: It’s best to use steamed rice that is a day old. This allows the excess moisture to leave the rice and ensures that the dish has the right consistency and texture.

Kimchi juice: the red liquid that accumulates inside the kimchi container. Hold the kimchi down and drain off some of this fermenting liquid.

Red pepper paste (go-chu-jang): this fermented red pepper paste is a staple in Korean kitchens. It consists of sweet rice, red chiles, soybeans, garlic, salt, and corn syrup/sugar. It’s similar in consistency to tomato paste, but a much deeper red and, of course, a much different taste. It’s spicy but subtly sweet, and is often sold in red plastic tubs.

How to toast sesame seeds: heat a skillet over medium heat, add the sesame seeds to skillet, and toast for 3 to 5 minutes, until you hear popping sounds.

Roasted Seaweed: this can have different names depending on the store and brand, kim or gim (Korean) or more commonly sold in the US, as nori (Japanese). It’s a dried seaweed commonly used when making sushi.

You can buy these ingredients in Asian grocery stores, and some of them can be found in your local grocery store in the ethnic food aisle. The kimchi will be sold in the refrigerated section; all the other ingredients will be located with dried goods.

Now that you know the ingredients in kimchi fried rice, it’s time to get cooking!

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Kimchi Fried Rice (Kimchi-Bokkeumbap)

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Slightly adapted from Maangchi

Kimchi fried rice is super easy, economical, and flavorful. The red pepper paste and red kimchi juice impart the rice with a rich color and taste. Spicy and delicious!

Ingredients

• 1 teaspoon vegetable oil
• 1 cup chopped kimchi
• 3 Cups steamed rice (preferably day old rice)
• 1/4 cup kimchi juice (the red liquid that accumulates inside the kimchi container)
• 1/4 cup water
• 2-3 Tablespoons red pepper paste (go-chu-jang)
• 1 tablespoon sesame oil

Optional

• 1 scallion (thinly sliced)
• 1 tablespoon sesame seeds (toasted)
• 1 sheet roasted seaweed (such as nori or kim)

Note

For an in-depth look at the ingredients, refer to blog post.

To present the rice nicely, pack the kimchi fried rice into a bowl and invert it onto a plate.

Directions

Step 1

Heat a wok or large skillet with vegetable oil over medium-high heat. Add the kimchi and stir-fry 1 minute. Add the rice, kimchi juice, water, and red pepper paste. Cook for about 7 minutes, stirring constantly.

Step 2

Add the sesame oil and remove from heat. Top with scallions, sesame seeds, and sliced roasted seaweed (I usually use kitchen shears to slice the seaweed).