KIMCHI FRIED RICE (KIMCHI BOKKEUMBAP)
This Korean Kimchi Fried Rice recipe is just the dish you want to add to your weeknight rotation. It's smoky, pungent, satisfyingly filling and a great way to use up leftover rice. Make your own kimchi or pick some up at the store.
Provided by Vivian Jao
Categories Dinner Breakfast Entree Lunch Brunch
Time 1h30m
Yield 4
Number Of Ingredients 14
Steps:
- Prepare the rice: In a medium saucepan, combine the rice and 2 cups of water. Cover the pot with a lid and cook rice on medium-low to low heat, until rice grains are tender, 25 to 30 minutes. Check the pot about 10 minutes in to make sure the pot isn't spluttering. If so, lower the heat. The power of stoves varies from stove to stove and my medium-low heat can be your low heat.
- Cook the bacon: Set a large cast iron or nonstick skillet over medium-high heat. Add the chopped bacon to the pan and cook, stirring occasionally, until the fat renders out and the bacon is lightly browned, about 8 minutes. Use a slotted spoon to transfer the bacon to a paper-towel-lined plate to drain excess grease. Leave 3 tablespoons of bacon fat in the skillet and transfer the remaining bacon fat to a bowl; you may want to add a little more fat to the pan later.
- Drizzle rice with sesame oil: Divide the rice between 4 bowls and drizzle each with some sesame oil.
- Fry eggs: If using eggs, wipe out the skillet and return it to the stove over medium-high heat. Add 1 tablespoon of oil. Crack and add the eggs individually and cook sunny-side up until the whites are set and the yolk is at your desired doneness, 3 to 5 minutes. Top the fried rice with the eggs.
Nutrition Facts : Calories 458 kcal, Carbohydrate 32 g, Cholesterol 56 mg, Fiber 2 g, Protein 23 g, SaturatedFat 7 g, Sodium 1619 mg, Sugar 5 g, Fat 26 g, UnsaturatedFat 0 g
KIMCHI FRIED RICE (KIMCHI-BOKKEUMBAP)
This simple, simple dish is super, super tasty. It's just a few ingredients, but it's a dish much loved by Koreans. This version is simple, but you can dress it up with a bit of beef or pork. Many Koreans also like to put a fried egg on top, but my family prefers this simple version. When my son...
Categories Fried rice
Time 9m
Number Of Ingredients 10
Steps:
- Heat up a pan. Add the vegetable oil.
- Add the kimchi and stir fry for 1 minute.
- Add rice, kimchi juice, water, and gochujang.
- Stir all the ingredients together for about 7 minutes with a wooden spoon.
- Add sesame oil and remove from the heat.
- Sprinkle with chopped green onion, roasted gim, and sesame seeds. Serve right away.
KIMCHI FRIED RICE (KIMCHI BOKKEUMBAP)
Tired of the same ol' fried rice? Well, this will add a kick to any of your favorite fried rice recipe by adding kimchi. If you love kimchi, you will surely love this recipe. You can substitute butter for the canola oil and any meat (chicken, ham, pork, or spam) for the ground beef.
Provided by abstractj
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 25m
Yield 2
Number Of Ingredients 9
Steps:
- Heat canola oil in large skillet over high heat. Stir ground beef and white parts of green onion into skillet and reduce heat to medium. Cook and stir beef and green onion until meat is browned and onion is fragrant, 1 to 2 minutes.
- Stir kimchi and gochujang into meat mixture and cook until warmed through and fragrant, 2 to 4 minutes. Add rice; cook and stir until rice is heated through and coated with gochujang, 3 to 5 minutes more.
- Drizzle sesame oil over rice mixture and stir to coat. Garnish with green parts of green onion.
- Melt 1 teaspoon butter in a skillet over medium-high heat. Crack egg into the pan and cook until white is completely set and yolk is thick, 3 to 4 minutes. Place egg over fried rice.
Nutrition Facts : Calories 565.5 calories, Carbohydrate 88.2 g, Cholesterol 107.3 mg, Fat 16.9 g, Fiber 3.9 g, Protein 13.5 g, SaturatedFat 4 g, Sodium 621.7 mg, Sugar 2.8 g
KIMCHI FRIED RICE
Not the high-heat stir-fry you might expect, Grace Lee's home-style fried-rice recipe uses a simple technique - make an easy, flavorful kimchi sauce, mellowed out with butter, and sauté leftover rice in it. It's perfect for a snack or a quick, simple meal. The Spam, though optional, reflects many Koreans' love of foods introduced by the American military.
Provided by Francis Lam
Categories main course
Time 30m
Yield Serves 2
Number Of Ingredients 13
Steps:
- In a nonstick sauté pan or well-seasoned cast-iron skillet, melt butter over medium-low heat, and add onions. Cook, stirring, until the onions start to sizzle, about 2 minutes. Add kimchi and kimchi juice, and stir until it comes to a boil, about 3 minutes. Add Spam, and cook until sauce is nearly dried out, about 5 minutes.
- Break up the rice in the pan with a spatula, and stir it to incorporate. Turn heat to medium. Cook, stirring, until the rice has absorbed the sauce and is very hot, about 5 minutes. Stir in soy sauce and sesame oil. Taste, and adjust with more soy sauce, sesame oil or kimchi juice. Turn heat down slightly, but let the rice continue to cook, untouched, to lightly brown while you cook the eggs.
- Place a small nonstick sauté pan over medium heat, and add the vegetable oil. When it is hot, add eggs, season with salt and fry to your desired doneness. Serve rice topped with fried eggs, nori and a sprinkle of sesame seeds.
Nutrition Facts : @context http, Calories 1061, UnsaturatedFat 15 grams, Carbohydrate 162 grams, Fat 31 grams, Fiber 3 grams, Protein 28 grams, SaturatedFat 14 grams, Sodium 973 milligrams, Sugar 2 grams, TransFat 1 gram
KIMCHI FRIED RICE (KIMCHI BOKKEUM BAP)
Chef Kim's kimchi fried rice is spicy, delicious comfort food made right. Learn the right ingredients, ratios, and techniques to use for the best fried rice you've ever had.
Provided by Hooni Kim
Categories side-dish
Time 30m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Rice: You will need day-old, cooked white rice (freshly made rice has too much moisture and will stick to the pan). Start by spreading freshly cooked rice on a tray to let it cool and dry out, 15 minutes. Divide cooked, cooled, and dried rice into 1-cup portions; store individually in zip-top plastic bags and freeze until ready to use. When you're ready to cook, place 2 cups frozen rice in a bowl; put on rubber gloves, and pour 1 tablespoon oil onto your gloved hands. Then crumble the rice in the bowl so the kernels separate and absorb the oil. Set aside.
- Ingredient prep: Dice Chinese chives; place in a bowl and set aside. Peel and trim onion, then finely dice so the pieces are the size of a rice kernel; place in a bowl and set aside. Dice beef into small cubes; place in a bowl and set aside. Place kimchi on a flat surface. Cut away and discard the core and separate the layers; then spread out the kimchi and dice. (Kimchi dice should be larger than other ingredients.) Place in a bowl and set aside.
- Fried rice: Preheat a wok over high heat until it starts to smoke, 7-10 minutes. While the wok is heating, preheat a small cast-iron skillet to cook the eggs, 1-2 minutes. When the skillet is smoking, add ½ tablespoon oil. Crack egg into skillet, season with a pinch of salt, and take skillet off the heat to finish cooking, 2 minutes. (Optional: If you want an egg for each serving, repeat with second egg and more oil.)
- When the wok is smoking, add 1 tablespoon oil and the beef. Season with a pinch of salt. Do not toss or stir, so the beef can sear on one side, 30 seconds. Add 1 cup of the onions and 1 cup of the kimchi; toss for 30 seconds. Push the mixture to one side of the wok and add the rice, flattening it gently against the bottom of the wok; season the rice with salt, and allow to rest, 30 seconds. Flip kimchi mixture on top of the rice and let the rice cook for 1 minute; then add about half of the chives. After about 30 seconds, a light crust will form on the bottom of the rice (similar to socarrat in paella); when it does, vigorously toss and mix the fried rice, moving the wok around and breaking up rice clumps with your spatula, 30 seconds.
- Move the fried rice to one side and tilt the wok; add the soy sauce by letting it trickle down the side of the wok and pool at the bottom. Allow it to reduce by ⅔; then mix everything together until thoroughly combined. Add sesame oil, most of the sesame seeds, and half the scallions; toss and mix until combined.
- Remove wok from heat and transfer fried rice to a serving bowl. Top with fried egg, garnish with additional scallions and sesame seeds, and serve immediately.
KIMCHI BOKKEUM BAP (KIMCHI FRIED RICE)
This quick and easy recipe is one of Korea's national dishes. Made for a Tag Game. Loved it and thought something so easy to make was so full of flavor. Very much a one pot meal.
Provided by Member 610488
Categories Meat
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Chop kimchi into small pieces.
- Mix meat and seasonings together. Cook meat until brown.
- Add rice and kimchi to meat in pan and stir fry for 2-3 minutes to heat rice and kimchi up. Serve with fried egg on top of each serving.
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EASY KIMCHI FRIED RICE RECIPE (KIMCHI BOKKEUMBAP)
From koreanbapsang.com
4.4/5 (64)Category MainCuisine Asian, KoreanTotal Time 25 mins
- If using bacon, heat a lightly oiled large skillet over medium heat. Add the bacon pieces. Cook until the bacon is slightly browned. If you don't want all the rendered fat, remove it from the pan and add a couple of tablespoons of cooking oil. If using ham, spam or canned tuna instead of bacon, you can simply add it while stir-frying kimchi in step 2.
- Add the onion and scallion and stir-fry quickly over high heat. Add the kimchi, optional carrots, juice from kimchi, soy sauce and gochujang. Stir fry until the kimchi turns soft and deep in color, 3 to 4 minutes. Take the time to do this step so the rich flavors develop.
- Add the rice, and reduce the heat to medium low. Stir until everything is well incorporated and the clumped up rice is broken up, 3 to 4 minutes.
- Once the rice is evenly coated with the seasoning, turn up the heat high and continue to fry the rice, turning occasionally. Add salt and pepper to taste. Mix in the sesame oil and the optional sesame seeds at the end.
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