Recipe for Fried Rice with Kimchi or Kimchi Bokkeumbab

Kimchi is a very popular fermented preparation in Korea that can be made from various vegetables such as Chinese cabbage, radishes, cucumbers, etc., and has a bitter-spicy flavor. In this dish, I have used Korean cabbage kimchi to give the rice a special flavor, very similar indeed to Cantonese-style fried rice.

Do you know any recipe with kimchi? Well, we want you to know this delicious fried rice with kimchi or kimchi bokkeumbab, a typical dish of Korean cuisine that is often served as a starter or accompaniment to other dishes.

Ingredients to make Kimchi Fried Rice or Kimchi Bokkeumbab:

1. 4 cups of cooked Chinese or glutinous rice
2. 2 cups kimchi cabbage drained
3. 4 tablespoons kimchi cabbage juice
4. 4 spring onions
5. 4 cloves of garlic
6. 4 teaspoons gochujang sauce (Korean spicy paste)
7. 2 tablespoons of soy sauce
8. 2 teaspoons of sesame seed oil
9. 4 tablespoons of vegetable oil
10. 4 Eggs
11. 1 pinch of ground black pepper

How to make Kimchi Fried Rice or Kimchi Bokkeumbab:

• The first step in making this kimchi fried rice or kimchi bokkeumbap is to chop the spring onions. On one side we cut the white part into thin slices and on the other, the green part into diagonal slices.
• Next, peel and chop the garlic and cut the kimchi cabbage into small pieces with scissors.
• Next, in a wok, or failing that, in a frying pan, heat the vegetable oil over medium-high heat and when it is ready, add the slices of white onion and the minced garlic. Sauté the vegetables, stirring constantly, until they begin to brown.
• Once the fried rice vegetables are browned, add the kimchi in pieces and the tablespoons of its juice, and cook everything for a minute.
• Then we add the soy sauce and gochujang and continue cooking the whole until the kimchi begins to soften, a sign that it is well cooked.
• Tip: If the kimchi cabbage starts to stick to the bottom without being soft, we can add a little bit of water or its juice.
• When this happens, lower the heat and add the cooked rice, and stir well to integrate all the ingredients of the kimchi fried rice. Cook everything for a few minutes, preventing the ingredients from sticking to the bottom of the pan.
• While the recipe with kimchi is cooking, fry the eggs in a non-stick pan with enough oil until they are well fried and reserve them.
• Next, sprinkle a pinch of ground black pepper and half of the green part of the onions that we have cut (the rest will serve to decorate the final dish), and stir everything again.
• Finally, we serve the kimchi fried rice in bowls, with a fried egg on top of each one and sprinkled with a little of the green part of the cut spring onions and that’s it!