Dish of Fried Rice with Kimchi
(click to enlarge)

Fried Rice with Kimchi


Korea   -   Kimchi Bokkeumbap
Serves:
Effort:
Sched:
DoAhead:  		 3 main
**
50 min
Part		 A very popular "comfort food" dish in Korea, and quite easy to make. In Korea, leftover rice would probably be on hand. See also Variations.

2
1
1/4
1/4
1/4
3
1
1/2
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1
2
ar
oz
c
c
c
c
T
T
T
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Rice, Chilled (1)
Onion
Kimchi (2)
Kimchi Juice
Water
Gochujang (3)
Sesame Oil dark
Oil
-- Garnish
Nori sheet (4)
Scallions
Sesame Toasted (5)  
Do Ahead
  1. Steam medium grain RICE and stash it in the fridge (8+ hrs - 10 min work).
  2. If you don't have them on hand, toast Sesame Seeds - see Note-2 (10 min).
Prep   -   (35 min )
  1. Fluff the Chilled Rice as best you can.
  2. Chop ONION small.
  3. Chop KIMCHI small, and reserve 1/4 cup of the Juice.
  4. For Garnish, toast NORI and cut into slivers about 1 inch long.
  5. For Garnish, slice SCALLIONS thin crosswise, white and green.
Run   -   (15 min)
  1. In a wok or spacious sauté pan, heat Oil. Fry Onion until just translucent, then stir in Kimchi for about 2 minutes.
  2. Stir in Rice, breaking up lumps and getting it evenly mixed with Kimchi. Stir in Kimchi Juice, Water, and Gochujang. Bring to a boil and cook stirring often with a wooden turner for about 4 minutes.
  3. Stir in Sesame Oil and take off the heat.
  4. Serve immediately, Garnished with a sprinkle of Scallions, Nori Shreds and Toasted Sesame.
NOTES:

  1. Rice, Chilled:

      This should be Medium Grain Japanese / California rice. It should be made the day ahead and stashed in the fridge overnight. This causes a change in the starch composition, making it more suitable for recipes of this sort. For details see our Rice page.

  2. Kimchi

      You want a freshly fermented Nappa Cabbage Kimchi, red with with plenty of juice. For details and buying hints see our Kimchi / Kimchee page.

  3. Gochujang:

      This is the ever present Korean Hot Pepper Paste, which is only moderately hot, being cut with rice flour or some other flour and syrups. Available at most Asian markets in tubs from 1 pound on up. For details ails see our Gochujang Chili Paste page.

  4. Nori

      [Kim / Gim (Korea)]   This is a seaweed (Laver) pressed into dried sheets about 7-1/4 by 8-1/4 inches and paper thin. Use Roasted sheets, not Seasoned sheets, which are for snacks. Most recipes say to hold a sheet with tongs and hold it a few inches from a gas flame, turning it often until it is aromatic and starts to shrink a bit. I toast it on a Japanese Toasting Pan, which takes only seconds. For details see our Nori / Gim / Kim.

  5. Sesame Seeds:

      Toasted sesame seeds are a Korean necessity. If you don't have them, just dry pan roast white sesame seeds, stirring and shaking until they are a medium blonde color. For details see our Toasted Sesame Seeds page.

  6. Variations:

      The recipe given here is strictly Vegetarian, even Vegan. In Korea, it is popular to top this dish with an egg, fried sunny side up, (not Vegan). It is also often dolled up with small pieces of cooked meats, perhaps left over Beef BBQ, or cooked ham (not Vegetarian).
  7. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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