What is Kimchi Fried Rice
Kimchi fried rice ( Kimchi Bokkeumbap, 김치 볶음밥 ) is a type of Korean fried rice and it is predominantly cooked with kimchi ( obviously ! ) To give it more texture and season a variety of meat and/or vegetables are frequently added .
indeed, when I make my kimchi fried rice I typically add bacon and mushrooms ( particularly enoki mushrooms ). Bacon gives a dainty smoky season and enoki mushrooms give a dainty crunchy feel to the smasher. Besides, my conserve loves meat just like any other male ( I think ? ), so he won ’ triiodothyronine accept my kimchi fried rice unless it contains some kernel in it ! lol
Reading: Easy Kimchi Fried Rice
Kimchi fry rice is one of the most democratic ways to use up your previous ripened kimchi along with Kimchi jjigae ( Kimchi stew ) and Kimchi pancake .
Best Rice for Kimchi Fried Rice
Kimchi fry rice is besides a great way to use up some of your leftover steamed rice .
You probably heard that one or two day old rice fries better ? Let me put this into context. typically, newly steamed rice is damp and balmy and when they get touch fried, they can go gluggy, which isn ’ metric ton very decent in a touch fry dish !
But, if you can manage the water measure good, you can use the newly steamed rice equally well. Just make the rice intentionally drier by adding slenderly less water when you steam it .
How to Season Kimchi Fried Rice
My death tap I want to plowshare today is the best way to season the Kimchi fried rice. Which is using well fermented kimchi juice ( from a kimchi container ). I don ’ deoxythymidine monophosphate normally add anything else – no gochujang ( korean chili paste ), no gochugaru ( korean chili flakes ) – unless I ’ m short of the kimchi juice ! Of path, you can add either of them per your preference. And if you do, they will give you an excess zest kick for certain !
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 ’ s superintendent 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 medium high heat preheat a pan/wok and once heated, add the cook oil and spread it well with a spatula.
2. Add the garlic, stir it debauched for about 10 seconds. then add the bacon and stir it good 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 gloomy .
5. Add the rice and the kimchi juice. Mix all of them in concert well and thoroughly .
6. Add the sesame oil and mix them well. Remove from the heat .
7. Serve the Kimchi fried rice on a denture. Garnish with the sesame seeds, green onion and seaweed strips. ( garnishee is all optional ). Place the fudge egg on top. delight !
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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 note ), cut into thumbnail size pieces
-
▢
150 gram bacon ( 5.3 ounces ), cut into thumbnail size pieces
-
▢
1 pack enoki mushrooms ( 200 deoxyguanosine monophosphate / 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 melted is from the bottom of the kimchi container
-
▢
1/2 Tbsp sesame oil
-
▢
1 Tbsp cook oil
-
▢
1 Tbsp toasted sesame seeds to garnish
-
▢
1/2 chaff 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 nutrition information shown is an estimate provided by an on-line nutrition calculator. It should not be considered a substitute for a master dietician ’ randomness advice .
Tried this recipe ? I love hearing how you went with my recipes ! rate this recipe with a comment below and tag me on Instagram @ MyKoreanKitchen
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