Kimchi Fried Rice (Kimchi-Bokkeumbap)
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| Website | 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). | |