Printable Recipe
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.
Prep time
5 minutes
Cook time
10 minutes
Yield
2–3
Ingredients
10
Steps
6
Filed under: stovetop, korean.
Source channel: Maangchi
Key ingredients
cooked rice, aged, well-fermented kimchi, chopped, kimchi juice, to 3 tablespoons gochujang, toasted sesame oil.
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
Method
- 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.