Crystal Salt

Kimchi Fried Rice (Kimchi Bokkeum Bbap) | 김치볶음밥⁣⁣



What: Kimchi Fried Rice vegetarian

Taste: Firey, tangy, kimchi, with the perfect textured rice and hints of eggs, roasted seaweed, and just the right amount of seasonings.

How It’s Made: Heat up pan add butter or oil. Then add in kimchi. Add rice and seasonings. Cook egg on the side(optional). Add that in. Then add in garnishing ingredients. Mix. Enjoy!

What To Serve it With: This dish tastes good by itself, but we like to eat this with even more roasted seaweed on the side!

Notes & Tips:

1) A MUST when making Kimchi Fried Rice…

  • Use very fermented kimchi⁣⁣

  • Use cold, leftover white rice! ⁣⁣

2) Also, all kimchi taste different. Kimchi Ecuador kimchi is not super salty or spicy, so that's why I add in more fish sauce and Korean red pepper flakes.⁣⁣ Thus, use this recipe as a guide, and adjust accordingly to the taste of YOUR kimchi! ⁣


PREP TIME: 5 M - COOK TIME: 15 M - TOTAL TIME: 20 M


INGREDIENTS:

  • 1 & 1/2 cup of kimchi (VERY fermented), chopped (230g)

  • 5 oz. of pork belly

  • 1 & 1/4 tsp Korean red pepper flakes(No need to if you don't want it to be spicy)

  • 1 Tbsp garlic, minced

  • Cooking Oil

  • 1 egg

  • 2 cups white rice (cold, leftovers 285g)

  • 1 tsp Three Fish Sauce (you can adjust)

  • 1 tsp sugar

  • 3 green onions, chopped

  • 1 cup roasted & salted seaweed (about 12 small rectangles, snipped into 1 in. strips) - Optional

  • 1 Tbsp sesame oil


INSTRUCTIONS:

  1. Chop VERY fermented kimchi into small pieces. You will need 1 & 1/2 cup of kimchi, chopped (230g).



  1. In the pre-heated skillet add a spoonful of butter or oil you prefer and add chopped kimchi and minced garlic, cook about 5 min till the kimchi juice evaporates a bit.


  1. Reduce heat to medium.

  2. In the meantime, in a separate skillet, heat up some oil over medium heat and scramble 1 egg quickly. Remove from heat once just about to be full cooked and set aside. ⁣⁣

  3. Back to main kimchi fried rice skillet: Increase heat to medium high. Add in 2 cups white rice (cold, leftovers 285g). Break down the rice and mix to evenly distribute. Once fully mixed in, add in the following ingredients, giving it a mix in between each ingredient: 1 tsp Three Fish Sauce, 1 tsp sugar.

  4. Reduce heat to medium low to medium. Add in: scrambled eggs, 3 green onions (chopped). Gently mix by folding. Then add in: 1 cup roasted & salted seaweed (about 12, snipped into 1 in. strips) & 1 Tbsp sesame oil.

  5. Gently mix by folding and serve immediately. We like to eat this with additional roasted & salted seaweed on the side.




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