stovetop15 minuteskorean
Korean Kimchi Fried Rice (Kimchi-bokkeumbap)
A quick Korean fried rice made with fermented kimchi, kimchi juice, gochujang and toasted sesame oil, finished with roasted seaweed and sesame seeds.
From YouTube · Jun 25, 2013
A quick Korean fried rice made with fermented kimchi, kimchi juice, gochujang and toasted sesame oil, finished with roasted seaweed and sesame seeds.
5 min
Prep time
10 min
Cook time
15 min
Total time
1–3
Yield
Ingredients
10 ingredients- 3 cups cooked rice
- 1 cup aged, well-fermented kimchi, chopped
- 1/4 cup kimchi juice
- 1/4 cup water
- 2 to 3 tablespoons gochujang
- 3 teaspoons toasted sesame oil
- 1 teaspoon vegetable oil
- 1 green onion, chopped
- 1 tablespoon roasted sesame seeds
- 1 sheet roasted gim or seaweed, shredded
Equipment
- pot or pan
Method
6 steps- Heat a wide, heavy-bottomed frying pan over medium-high heat and add the vegetable oil.
- Add the chopped kimchi and stir-fry for about 1 minute.
- Add the cooked rice, kimchi juice, water and gochujang.
- Stir thoroughly and cook for about 7 minutes, breaking up any clumps of rice, until everything is hot and evenly coated.
- Stir in the toasted sesame oil, then remove the pan from the heat.
- Garnish with the chopped green onion, shredded roasted gim and roasted sesame seeds. Serve immediately.
Helpful tips
- Use a thick-bottomed pot or pan to prevent burning.
- Add a small amount of water to prevent the rice from burning at the bottom.
- Garnish with green onion, roasted seaweed, and sesame seeds for added flavor.
- Adjust the amount of chili paste to taste.
Storage
Store in an airtight container in the refrigerator.
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