Description
Kimchi Fried Rice, also known as Kimchi Bokkeumbap, is a quick and flavorful Korean comfort food. This dish features stir-fried kimchi and rice cooked with smoky bacon, a splash of tangy kimchi juice, and optional enoki mushrooms, all topped with a sunny side up egg. The combination of savory, spicy, and tangy flavors makes it a delicious and satisfying meal perfect for any time of day.
Ingredients
Main Ingredients
- 1 cup Kimchi, cut into small pieces
- 150 g (5.3 ounces) Bacon, cut into small pieces
- 3 cups Steamed short or medium grain rice, cooled for 5-10 minutes if freshly cooked
- 4 x-Large eggs, cooked sunny side up or to your liking
Optional Ingredients
- 1 pack Enoki mushrooms (200 g / 7 ounces), root removed, rinsed, and drained
- 1/2 stalk Green onion, thinly sliced (for garnish)
- Roasted seasoned seaweed, shredded (for garnish)
Seasonings & Extras
- 1/2 tsp minced Garlic
- 1/4 cup Kimchi juice from the bottom of the kimchi container
- 1/2 tbsp Sesame oil
- 1 tbsp Cooking oil (vegetable or neutral oil)
- 1 tbsp Toasted sesame seeds (for garnish)
Instructions
- Heat the Pan: Preheat a pan or wok over medium-high heat and add the cooking oil, spreading it evenly with a spatula.
- Cook Garlic and Bacon: Add minced garlic to the hot oil and stir for about 10 seconds to release the aroma. Then add the bacon and cook until it is halfway done, allowing the fat to render and flavors to develop.
- Stir-fry Kimchi: Add the chopped kimchi to the pan and stir-fry until it is about 80% cooked, which will soften it and intensify its flavors.
- Add Mushrooms (Optional): If using enoki mushrooms, add them now and mix briefly for a few seconds. Then reduce the heat to medium or medium-low to prevent burning.
- Add Rice and Kimchi Juice: Incorporate the steamed rice and pour in the kimchi juice, mixing thoroughly to combine all ingredients and flavor the rice evenly.
- Finish with Sesame Oil: Stir in the sesame oil for extra aroma and richness, mix well, then remove the pan from heat to prevent overcooking.
- Serve and Garnish: Plate the kimchi fried rice and garnish with toasted sesame seeds, green onions, and shredded roasted seaweed if desired. Top each serving with a cooked sunny side up egg for added protein and richness. Enjoy immediately.
Notes
- Kimchi is best when it is at least 2 weeks old for a well-developed sour flavor. If using fresh kimchi, add 1/2 teaspoon rice vinegar to the kimchi juice to simulate that sourness.
- If you cannot obtain 1/4 cup of kimchi juice from new kimchi, substitute with 2 1/2 tablespoons kimchi juice plus 1 tablespoon gochujang for authentic spice. For a milder option, replace gochujang with 1 tablespoon soy sauce.
- Let freshly cooked rice cool slightly to avoid clumping and achieve better texture when frying.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Korean
