Kimchi bokkeumbap, or kimchi fried rice is a super quick, simple and tasty dish. On a Friday night when I am cleaning out my fridge to make room for grocery shopping on Saturday and I have some leftover rice and chicken I think fried rice. There is also a few leftover shiitake mushrooms and a green onion. Since it is fried rice and there is already chicken in it, an egg would be perfect. Now what about some flavour? Some of that kimchi that has been fermenting in my fridge for a few months would add a ton of flavour and finish off the fried rice nicely. Kimchi fried rice is pretty versatile in that you can add pretty much anything that you want to it. You can use any kind of meat that you like and any kind of vegetables. It is great for cleaning the leftovers out of your fridge and tasty enough that you would want make it from scratch if you did not have the leftovers on hand. I find that long grained rice that has been sitting in the fridge works best for fried rice as it does not stick together as much.
1 teaspoon sesame oil
1/4 cup pork belly (sliced) - samgyeopsal
1/4 cup onion (chopped)
1 cup cooked rice
1/4 cup kimchi
1 clove garlic (chopped)
1 tablespoon of gochujang
1 tablespoon of soy sauce
1 green onion (sliced)
1 green chili (sliced)
1 teaspoon toasted sesame seeds
1 egg (fried, optional)
1. Heat the oil in a pan.
2. Add the pork belly and onion and saute until the pork belly turns white.
3. Add the rice and let it cook until it starts to brown, flip it and do the same to the other side.
4. Mix in the kimchi, garlic, gochujang and soy sauce and cook for 5 minutes.
5. Serve garnished with the sliced green onions, green chilies and toasted sesame seeds and top with a fried egg.
Kongnamul Bap (Korean Beansprout Rice Bowl)
Kimchi Jjigae (Pork and Kimchi Stew)
Bibim Guksu (Soba and Kimchi Salad)
Zucchini and Kimchi Quinoa Salad
Corned Beef Hash