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Kimchi Fried Rice (Kimchi Bokkeumbap)
Kimchi Fried Rice (Kimchi Bokkeumbap)
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
90 minutes
Try this mouthwatering Korean Kimchi Fried Rice for a simple and flavorful weeknight meal. Bursting with smoky and pungent flavors, this dish is a delicious way to repurpose leftover rice. Choose between homemade kimchi or store-bought for convenience.
Ingredients:
  • 2 cups short or medium grain rice, washed and drained
  • 1 1/2 cups kimchi , packed
  • 1/2 pound thick-sliced bacon, cut into 1/2-inch pieces
  • 1 small onion, chopped, about 1/2 cup
  • 2 scallions, thinly sliced on the bias, whites and green separated
  • 1/2 teaspoon kosher salt
  • 2 cloves garlic, finely chopped
  • 1 tablespoon gochujang
  • 1 1/2 teaspoons toasted sesame oil
  • 1 tablespoon canola or other mild cooking oil, or as needed
  • 4 large eggs (optional)
  • To garnish
  • 1 teaspoon roasted sesame seeds
  • Roasted seaweed snack, thinly sliced
Instructions:
  • To cook the rice, mix 2 cups of water with the rice in a medium saucepan. Cover with a lid and cook over medium-low to low heat until the grains are tender, for about 25 to 30 minutes. Adjust the heat if needed to prevent spluttering, as stove intensities differ.
  • Spread cooked rice evenly on a baking sheet to cool and dry out slightly. For best results, aim for a yield of 6 1/2 to 7 cups. If using leftover rice, make sure to bring it to room temperature and break up any large clumps.
  • Press kimchi to extract juice: As the rice cools, ready your remaining ingredients. Firmly press kimchi over a bowl to drain juices into it. Retain the juice for later use. If less than 1/4 cup of juice is obtained, pour from the kimchi jar to reach 1/4 cup. Roughly chop kimchi and set aside.
  • Sizzle the bacon: Heat a large cast iron or nonstick skillet over medium-high heat. Add chopped bacon and cook until it's lightly browned and the fat has rendered, stirring occasionally for about 8 minutes. Use a slotted spoon to transfer bacon to a paper-towel-lined plate to drain. Keep 3 tablespoons of bacon fat in the skillet, transferring the rest to a bowl for future use. Add more fat if needed later.
  • Saute the onions and scallion whites in bacon fat until slightly colored, about 3 minutes. Add kimchi and cook until slightly caramelized, 3 to 4 minutes. Stir in kimchi juice, salt, garlic, and gochujang, then stir-fry until the sauce darkens slightly, about 2 minutes.
  • Enhance the fried rice: Incorporate 2 tablespoons of reserved bacon fat or oil if necessary. Sauté rice in batches, ensuring it is well mixed with the aromatics, kimchi, and sauce. Allow the rice to become slightly crispy on the bottom layer for 1 to 2 minutes. Season with salt to taste. Combine the cooked bacon with the rice and mix well. Let the rice rest for an additional 1 to 2 minutes before stirring again.
  • Drizzle each portion of rice in the 4 bowls with a generous touch of savory sesame oil.
  • To fry the eggs, clean the skillet and place it back on the stove over medium-high heat. Pour in 1 tablespoon of oil, crack the eggs into the skillet one by one, and cook them sunny-side up until the whites are cooked through and the yolk reaches your preferred consistency, which should take around 3 to 5 minutes. Finish by placing the fried eggs on top of the rice.
  • Sprinkle scallion greens, sesame seeds, and seaweed over rice. Serve promptly.

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