What is Kimchi Fried Rice
Kimchi fried rice ( Kimchi Bokkeumbap, 김치 볶음밥 ) is a character of Korean fried rice and it is predominantly cooked with kimchi ( obviously ! ) To give it more texture and season a diverseness of kernel and/or vegetables are much added .
so, when I make my kimchi fried rice I typically add bacon and mushrooms ( peculiarly enoki mushrooms ). Bacon gives a decent smoky spirit and enoki mushrooms give a nice crunchy feel to the dish. Besides, my conserve loves kernel just like any early male ( I think ? ), so he won ’ thymine accept my kimchi fried rice unless it contains some meat in it ! lol
Reading: Easy Kimchi Fried Rice
Kimchi fry rice is one of the most popular ways to use up your old ripened kimchi along with Kimchi jjigae ( Kimchi stew ) and Kimchi pancake .
Best Rice for Kimchi Fried Rice
Kimchi fry rice is besides a capital direction to use up some of your leftover steamed rice .
You credibly heard that one or two day old rice fries better ? Let me put this into context. typically, impertinently steamed rice is damp and soft and when they get stimulate fried, they can go gluggy, which isn ’ deoxythymidine monophosphate identical courteous in a stir fry dish !
But, if you can manage the water total well, you can use the newly steamed rice arsenic well. Just make the rice intentionally drier by adding slightly less water when you steam it .
How to Season Kimchi Fried Rice
My end tip I want to contribution today is the best way to season the Kimchi fried rice. Which is using well fermented kimchi juice ( from a kimchi container ). I don ’ metric ton normally add anything else – no gochujang ( korean chili paste ), no gochugaru ( korean chili flakes ) – unless I ’ megabyte inadequate of the kimchi juice ! Of naturally, you can add either of them per your preference. And if you do, they will give you an extra spice kick for indisputable !
anyhow, I hope you enjoy my recipe !
P.S. If you like this recipe, you might besides like my kimchi udon noodle recipe. Try it. It ’ randomness super addictive !
Ingredients for Kimchi Fried Rice (Kimchi Bokkeumbap, 4 servings)
- 1 cup kimchi (*see notes), cut into thumbnail size pieces
- 150g / 5.3 ounces bacon, cut into thumbnail size pieces
- (optional) 1 pack enoki mushrooms (200g, 7 ounces), root removed, rinse the mushrooms in cold water and drain.
- 3 cups steamed white short/medium grain rice – if it is freshly cooked, leave it out for 5 to 10 mins at room temperature to cool down before cooking.
- 4 x-large eggs, cooked sunny side up or per your preference
- 1/2 tsp minced garlic
- 1/4 cup kimchi juice (*see notes) – this liquid is from the bottom of the kimchi container
- 1/2 Tbsp sesame oil
- 1/2 Tbsp cooking oil
- 1 to 2 Tbsp roasted sesame seeds, to garnish
- (optional) 1/2 stalk green onion, thinly sliced
- (optional) roasted seasoned seaweed, shredded
Note
- Ideally the kimchi is at least 2 weeks old. If not, add 1/2 tsp rice vinegar into the kimchi juice to make it sour.
- Obtaining 1/4 cup of kimchi juice can be difficult if your kimchi is fairly new. In that case, use 2 1/2 Tbsp kimchi juice and 1 Tbsp gochujang instead. If you want it to be not spicy, you can add 1 Tbsp soy sauce instead of gochujang.
- 1 Tbsp = 15 ml, 1 Cup = 250 ml
- If you want to learn more about Korean ingredients, check my essential Korean cooking ingredients list!
How to Make Kimchi Fried Rice
1. On metier high hotness preheat a pan/wok and once heated, add the cook oil and spread it well with a spatula.
2. Add the garlic, stir it fast for about 10 seconds. then add the bacon and stimulate it well until half of it is cooked .
3. Add the Kimchi and stir until 80 % of it is cooked .
4. ( Optional ) Add the mushrooms and mix them well for a few seconds. Reduce the heat to medium-medium low .
5. Add the rice and the kimchi juice. Mix all of them together well and thoroughly .
6. Add the sesame vegetable oil and mix them well. Remove from the inflame .
7. Serve the Kimchi fried rice on a plate. Garnish with the sesame seeds, green onion and seaweed strips. ( garnish is all optional ). Place the cooked egg on clear. enjoy !
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Kimchi Fried Rice
Quick and easy Korean kimchi fried rice!
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Prep Time:
5
minutes
Cook Time:
10
minutes
Total Time:
15
minutes
Servings:
4
Calories:
461
kcal
Ingredients
-
▢
1 cup kimchi ( *see eminence ), cut into thumbnail size pieces
-
▢
150 guanine bacon ( 5.3 ounces ), cut into thumbnail size pieces
-
▢
1 pack enoki mushrooms ( 200 gigabyte / 7 ounces ), root removed, rinsed and drained ( optional )
-
▢
3 cups steamed short grain rice ( or medium grain rice ), – if it is newly cooked, leave it out for 5 to 10 mins at board temperature to cool down before cooking
-
▢
4 x-large eggs cooked cheery side improving or per your preference
-
▢
1/2 tsp minced garlic
-
▢
1/4 cup Kimchi juice ( *see note ) – this liquid is from the bottom of the kimchi container
-
▢
1/2 Tbsp sesame oil
-
▢
1 Tbsp cooking oil
-
▢
1 Tbsp toasted sesame seeds to garnish
-
▢
1/2 stalk green onion to garnish, thinly sliced ( optional )
-
▢
roasted seasoned seaweed, shredded ( optional )
Instructions
-
On medium high heat preheat a pan/wok and once heated, add the cooking oil and spread it well with a spatula.
-
Add the garlic, stir it fast for about 10 seconds. Then add the bacon and stir it well until half of it is cooked.
-
Add the Kimchi and stir until 80% of it is cooked.
-
(Optional) Add the mushrooms and mix them well for a few seconds. Reduce the heat to medium-medium low.
-
Add the rice and the kimchi juice. Mix all of them together well and thoroughly.
-
Add the sesame oil and mix them well. Remove from the heat.
-
Serve the Kimchi fried rice on a plate. Garnish with the sesame seeds, green onion and seaweed strips. (Garnish is all optional). Place the cooked egg on top. Enjoy!
Notes
- Ideally kimchi is at least 2 weeks old. If not, add 1/2 tsp rice vinegar into the kimchi juice to make it sour.
- Obtaining 1/4 cup of kimchi juice can be difficult if your kimchi is fairly new. In that case, use 2 1/2 Tbsp kimchi juice and 1 Tbsp gochujang instead. If you want it to be not spicy, you can add 1 Tbsp soy sauce instead of gochujang.
- 1 Tbsp = 15 ml, 1 Cup = 250 ml
Nutrition Info (per serving)
Calories:
461
kcal
|
Carbohydrates:
41
g
|
Protein:
14
g
|
Fat:
25
g
|
Saturated Fat:
7
g
|
Cholesterol:
188
mg
|
Sodium:
311
mg
|
Potassium:
181
mg
|
Vitamin A:
265
IU
|
Vitamin C:
0.2
mg
|
Calcium:
47
mg
|
Iron:
3.3
mg
The nutriment information shown is an calculate provided by an on-line nutriment calculator. It should not be considered a alternate for a professional dietician ’ mho advice .
Tried this recipe ? I love hearing how you went with my recipes ! rate this recipe with a gossip below and tag me on Instagram @ MyKoreanKitchen
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