Kimchi Bokkeumbap Food

KIMCHI FRIED RICE (KIMCHI BOKKEUMBAP)

Kimchi Fried Rice (Kimchi Bokkeumbap) image

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

Ingredients

2 cups short or medium grain rice, washed and drained
1 1/2 cups kimchi , packed
1/2 pound thick-sliced bacon, cut into 1/2-inch pieces
1 small onion, chopped, about 1/2 cup
2 scallions, thinly sliced on the bias, whites and green separated
1/2 teaspoon kosher salt
2 cloves garlic, finely chopped
1 tablespoon gochujang
1 1/2 teaspoons toasted sesame oil
1 tablespoon canola or other mild cooking oil, or as needed
4 large eggs (optional)
To garnish
1 teaspoon roasted sesame seeds
Roasted seaweed snack, thinly sliced

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)

Kimchi fried rice (Kimchi-bokkeumbap) image

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

Ingredients

3 bowls steamed rice (3 cups)
1 cup chopped kimchi
¼ cup kimchi juice
¼ cup water
2-3 tablespoons gochujang
3 teaspoons toasted sesame oil
1 teaspoon vegetable oil
1 green onion, chopped
1 tablespoon roasted sesame seeds
1 sheet of gim, roasted and shredded

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)

Kimchi Fried Rice (Kimchi Bokkeumbap) image

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

Ingredients

1 tablespoon canola oil
¼ cup ground beef
1 green onion, sliced, white and green parts separated
1 cup kimchi, drained and chopped
1 tablespoon gochujang (Korean hot pepper paste), or to taste
3 cups cooked short-grain rice
1 teaspoon sesame oil
1 teaspoon butter
1 egg

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

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