KOREAN KIMCHI FRIED RICE (KIMCHI-BOKKEUM BAP)

When I think Korean food, the first thought that comes to my mind is Kimchi. I would like to think it’s a Korean staple! It tastes delicious when eaten fresh or fermented. Usually, it is a fermented side dish made with Napa cabbage, green onions and various Korean spices. Today, with so much diversity across the globe I find myself very lucky to find it at my local grocery store. Now about the fried rice: this rice can be made with many different variations. You could add vegetables, eggs, or a protein of your choice. This recipe is a basic Kimchi fried rice with just a handful of ingredients. Some of the popular add on ingredients are carrots, peas, bacon, chicken or shrimp. Traditionally, Kimchi fried rice is served with eggs cooked sunny side up, also known as bull’s eye. Remember, when making fried rice of any kind the key is to be able to work fast with high heat. And to do that you will need to prep your ingredients in advance and work your way quickly.

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Total time : 25 mins (Prep time 15 mins +Cook time: 10 mins)

INGREDIENTS

  • Kimchi – 1½ cup with its liquid (4 tablespoon) included
  • Jasmine rice – cooked al dente, 5 cups
  • Ham or any desired protein (optional) – 1/2 a pound
  • Ghee/ clarified butter/ butter/ avocado oil – 2 tablespoon
  • Sesame oil – 1 teaspoon
  • Garlic cloves – 3, finely chopped
  • Green (spring) onion – 3 shoots
  • Red chili flakes – 1/2 teaspoon (optional)
  • Dried seaweed sheets – 4 by 4-inch sheet (optional)
  • Sesame seeds – 1 teaspoon (optional)
  • Salt to taste

DIRECTIONS

Prepping for the Fried Rice

  1. Finely chop garlic and green (spring) onions. Set them aside in separate bowls.
  2. Kimchi usually contains a concentrated liquid from the Napa cabbage mixed with spices. Separate and save the liquid from the Kimchi in a bowl. The liquid shall be used to flavor the fried rice later.
  3. Chop the Kimchi into bite sized pieces and set it aside.

Cooking the Fried Rice

  1. Heat a wok on high, then add 2 tablespoon of cooking oil, butter or ghee. Let it heat for about 3 minutes.
  2. Add your choice of protein to the wok. Sauté until cooked. Ham took about 3 to 4 minutes.Stir in the red chili flakes.
  3. Add the Kimchi and sauté until the kimchi turns into a deeper orange and slightly crispy around the edges.
  4. Add the garlic. Sauté for another 30 seconds.
  5. Add the rice and mix until all combined. Sauté, the rice for 2 minutes.
  6. Add the sesame oil and the concentrated Kimchi liquid. Let it cook for 3 minutes.
  7. Turn off the flame and add 3/4 of the green onions. Mix until all combined.
  8. Before serving, garnish with some shredded seaweed sheets, left over green onions, and sesame seeds.

NOTES

  1. Avocado Oil: Can be replaced with canola oil, or any other odorless cooking oil of your choice. Avoid Olive oil, it is not used in Asian cooking.
  2. Kimchi: Note that Kimchi has a tendency to stain hands, utensils and clothing. Make sure to wear gloves or appropriate clothing while working with kimchi. Also, be careful of the utensils and chopping board you use.
  3. Al dente: This is a method of cooking rice, pasta or vegetables where they are firm to bite. To achieve this, you will need to slightly under cook the rice. When the rice is later added with other ingredients to make the fried rice, the rice gets cooked completely. This gives you the perfect fried rice and not a mushy mess.