Prepare to tantalize your taste buds with the ultimate Korean comfort food that will transform your ordinary meal into an extraordinary culinary adventure! Kimchi fried rice, or "Kimchi Bokkeumbap," is not just a dish – it's a vibrant symphony of flavors that combines the tangy, spicy kick of fermented kimchi with perfectly crispy rice and a runny egg that will make your mouth water instantly. Whether you're a Korean cuisine enthusiast or a curious food lover looking to spice up your cooking repertoire, this recipe promises to deliver a restaurant-quality experience right in your own kitchen.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Korean
Serves: 2 servings
Ingredients
- 2 cups cooked rice
- 1 cup kimchi, chopped
- 2 tablespoons kimchi juice
- 1 tablespoon vegetable oil
- 2 green onions, chopped
- 1 egg
- Sesame oil
- Salt and pepper to taste
Instructions
- Prepare all ingredients by chopping kimchi into small pieces, finely slicing green onions, and ensuring rice is cooked and cooled.
- Heat vegetable oil in a large skillet or wok over medium-high heat until it shimmers and becomes hot.
- Add chopped kimchi to the skillet and stir-fry for 2-3 minutes until it becomes slightly caramelized and fragrant.
- Push kimchi to one side of the skillet and crack the egg into the empty space, quickly scrambling it until just set.
- Add cooked rice to the skillet, breaking up any clumps and mixing it thoroughly with kimchi and scrambled egg.
- Pour kimchi juice over the rice and continue stir-frying, ensuring each grain is coated and heated evenly.
- Season with salt and pepper, adjusting to taste and stirring continuously to prevent sticking.
- Drizzle sesame oil over the fried rice for additional depth of flavor.
- Transfer to serving plates and garnish with chopped green onions.
- Serve immediately while hot, optionally with additional kimchi on the side.
Tips
- Use day-old rice: Cold, slightly dried rice works best for achieving that perfect crispy texture. Freshly cooked rice can become mushy.
- Choose quality kimchi: The flavor of your fried rice heavily depends on the kimchi. Look for well-fermented, authentic Korean kimchi for the most robust taste.
- Control the heat: Medium-high heat is crucial. Too low, and your rice won't crisp; too high, and it'll burn quickly.
- Don't skip the kimchi juice: This liquid gold adds depth and authentic flavor to your fried rice.
- Customize your protein: While this recipe uses egg, feel free to add cooked chicken, beef, or tofu for extra protein.
- Sesame oil is key: Add it at the end to preserve its delicate, nutty flavor and aroma.
- Stir continuously: This prevents sticking and ensures even heating and flavor distribution.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 8g
Fat: 12g
Saturated Fat: g
Cholesterol: 95mg
