Kimchi Bokkeumbap | Korean Kimchi Fried Rice Recipe

Kimchi fried rice is a very easy Korean recipe, loved by everyone. It’s very versatile: you can throw in any leftovers in your fridge such as vegetables, and diced ham or meat. Top the fried rice with thin strips of omelette and some roasted seaweed for the perfect quick and easy Korean dinner.

Kimchi bokkeumbab

You can use shop-bought kimchi in your fried rice, or have a go at making your own kimchi, if you have time.

Kimchi bokkeumbab

Kimchi bokkeumbap - Korean Kimchi Fried Rice

Servings 2
Author Jun Pyo Kwon

Ingredients

  • vegetable oil
  • 1 small onion, finely diced
  • a few mushrooms, finely diced
  • 200 g any vegetables (e.g. carrot, peppers, green beans), finely diced
  • 150 g ham, or any other meat, diced
  • 250 g kimchi, chopped
  • 3-4 tbsp juice from the kimchi
  • 1 tbsp gochuchang (Korean chilli paste)
  • 360 g cooked short grain rice (such as sushi rice)
  • 1 egg (or 2 eggs if you want to top each serving with a fried egg)
  • 1 tbsp sesame oil
  • kim (Korean roasted seaweed)
  • sesame seeds
  • 1 bunch spring onions

Recipe Notes

For this recipe, it is best to use an aged kimchi, as fresh kimchi won’t give you the right balance of sour and sweet.

If you can't find kim (Korean roasted seaweed) substitute with Japanese nori. 

Instructions

  • Add a little oil to a wok set over high heat and briefly stir-fry the onions, mushrooms, and vegetables.

  • Add the kimchi and kimchi juices to the pan and stir-fry for 2 minutes.

  • Reduce the heat to medium and add the ham or meat to the wok. Cook for another 3 minutes.

  • Spoon in the gochuchang (add more if you like it spicy), and mix well.

  • Add the cooked rice, stir to combine with the other ingredients, and cook for another 5 minutes.

  • Meanwhile, in another pan, make an omelette (or fry two eggs)

  • When the kimchi bokkeumbap is ready, stir in a tablespoon of sesame oil.

  • Tip into bowls and top with omelette strips or a fried egg per serving, sprinkle with sesame seeds, finely chopped spring onions and roasted seaweed, and serve immediately.

 Recipe courtesy of chef Jun Pyo Kwon at Yijo Restaurant, Central Finchley, London.  

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