Kimchi Fried Rice (김치 볶음밥 Kimchi Bokkeumbap): Easy and Addictive!

Are the only things in your refrigerator really old kimchi that you can’t even eat anymore? Or do you want to try to make an easy Korean dish that literally takes only thirty minutes (max.) to create?

Probably every single country in this world have their own version of fried rice, and I’m sure each dish is scrumptious in its own way, but kimchi bokkeumbap is so addicting and you can never grow tired of it! I could eat kimchi bokkeumbap for days and still be left wanting more. Today I’m going to show you the basics of making yummy kimchi fried rice.

Let’s begin! (Serves two)

(1)
DSC_0161
The most important ingredient is of course cabbage kimchi (you could also use radish kimchi as well- just make sure to cut it into small pieces)! Remember, sour kimchi+hot pan end with good results, so make sure you use the sourest batch you can find! If you use ‘young’ kimchi that hasn’t properly soured, the fried rice will be meh… so if you don’t happen to have any kimchi, go to your nearest grocery store or convenient store and they will have all kinds! I used my kitchen scissors to cut the kimchi into small pieces.
(2)
DSC_0162
This is the ‘head’ of the cabbage. It’s a bit tougher than the leafy parts, but also very tasty. Cut into smaller pieces.
(3)
DSC_0163
Prepare in a bowl, and reserve a couple of tablespoons of kimchi juice- the more juice you add to the fried rice, the stronger the kimchi flavor.
(4)
DSC_0157
White rice! Preferably, white rice that is more than a day old. This is because the rice needs to be a bit dry so that it can suck up all of the kimchi juice, as well as become fluffy instead of soggy when using fresh made rice. I happened to have a pack of instant white rice, so I put it in the microwave for one minute instead of two and put it into the pan.

Kimchi and rice are the two main ingredients. After preparing these two ingredients, feel free to rummage through your refrigerator or pantry to look for things to put in. In my case, I found shrooms and a bit of broccoli.

(5)
DSC_0166
Cut into small pieces so that everything cooks evenly.

For an extra umph, make sure you put some kind of meat into the fried rice. It could be sausage, chicken, pork, beef, tuna, etc. I just happened to have a random pack of chicken nuggets in my freezer.

(6)
DSC_0169
Chicken nuggets defrosted and cut into small pieces.

For extra ingredients that are going to take your fried rice to the next level:

(7)
DSC_0158
(8)
DSC_0165
String cheese that I cut into little pieces. You’d be surprised at how mozzarellaish string cheese can become when put in the oven.
(9)
DSC_0159
Furikake is a Japanese condiment, and I sprinkle it on everything because it just makes things taste better. This flavor consisted of dry fish (cod… I think), sesame seeds, and seaweed bits.

Now let’s begin cooking!

(10)
DSC_0171
Sesame oil is great to use for fried rice dishes because it is so fragrant.
(11)
DSC_0172
Put enough oil in the pan to coat it evenly.
(12)
DSC_0173
THIS IS THE MOST IMPORTANT STEP. You must allow your sour kimchi to properly cook before adding the rice. So move the kimchi around for about five to ten minutes until fragrant.
(13)
DSC_0174
Add whatever vegetables you have prepared and stir around until the mushrooms start to soften.
(14)
DSC_0175
Add nuggets. Stir around.
(15)
DSC_0176
For extra spice, add chili powder. I added about one spoonful.
(16)
DSC_0178
Now you’ll feel the mixture start to stick to the bottom of the pan. A slight fond should have formed. We must de-glaze the fond!
(17)
DSC_0180
Pour about a cup of water (if you have any leftover stock, even better) and try to get all of the sticky goodness off of the bottom of the pan with your wooden spoon.
(18)
DSC_0181
Add your rice! If your mixture looks a bit dry and the rice isn’t properly mixing into the other ingredients, add another splash of water.
(19)
DSC_0182
Before completely mixing the rice into the kimchi mixture, add bean sprouts. Because I had them in my vegetable drawer.
(20)
DSC_0183
Cook until the bean sprouts soften. If the mixture starts to stick to the bottom of the pan, use your wooden spoon to de-stick it and incorporate it back into the mix. Trust me, the sticky bits taste the best.

You can eat it straight out of the pan, but I wanted to make mine fancy.

(21)
DSC_0185
Put some of the mixture in a oven-proof dish.
(22)
DSC_0186
Sprinkle some cheese.
(23)
DSC_0188
Put into a hot preheated oven (200 degrees Celsius) or broiler for about ten to fifteen minutes.

Finished!

(24)
DSC_0192
Sprinkle furikake or if you don’t have any, seaweed and sesame seeds.
(25)
DSC_0199
The cheese melted beautifully, and there were sticky bits stuck on the sides that tasted so good it made me wish every bit was a sticky side bit.

Feel free to use any other ingredients you have lying around. If you can’t think of anything to have for dinner, try making kimchi bokkeumbap; so easy and so good! You won’t regret it- feel free to make it your own!

Until next time! 🙂

Advertisements

One response to “Kimchi Fried Rice (김치 볶음밥 Kimchi Bokkeumbap): Easy and Addictive!

  1. Hi webmaster do you need unlimited content
    for your website ? What if you could copy article from
    other blogs, make it pass copyscape test and publish
    on your site – i know the right tool for you, just search in google:
    Loimqua’s article tool

답글 남기기

아래 항목을 채우거나 오른쪽 아이콘 중 하나를 클릭하여 로그 인 하세요:

WordPress.com 로고

WordPress.com의 계정을 사용하여 댓글을 남깁니다. 로그아웃 /  변경 )

Google+ photo

Google+의 계정을 사용하여 댓글을 남깁니다. 로그아웃 /  변경 )

Twitter 사진

Twitter의 계정을 사용하여 댓글을 남깁니다. 로그아웃 /  변경 )

Facebook 사진

Facebook의 계정을 사용하여 댓글을 남깁니다. 로그아웃 /  변경 )

%s에 연결하는 중