Kimchi Bokkeumbap (Kimchi Fried Rice)

Kimchi Bokkeumbap (Kimchi Fried Rice)

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.

Ingredients:
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)

Directions:
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.

Similar Recipes:
Kongnamul Bap (Korean Beansprout Rice Bowl)
Chicken Fried Cauliflower Rice
Kimchi Jjigae (Pork and Kimchi Stew)
Kimchi Quesadillas
Bibim Guksu (Soba and Kimchi Salad)
Zucchini and Kimchi Quinoa Salad
Corned Beef Hash

27 comments:

Vicarious Foodie said...

Mmmm . . . fried rice. Looks delicious!

Allen said...

Too funny -- I just started the rice cooker and cleaning out the fridge to make fried rice :-) This looks great!

Ferdzy said...

Wow, this sounds so completely right up my alley. I may have to go get some kimchi.

Laura @ Hungry and Frozen said...

My goodness you move swiftly :) That rice looks like a great "what the heck am I going to cook tonight?" dinner. Will have to see if there is any kimchi in my local supermarket...

Tarah said...

Mmmm... love anything that is fried rice. This looks delicious!

Emiline said...

This rice looks good, but your mushroom below looks magnificent! It totally stole my attention away from the rice.

Sylvie said...

A great and creative way of using leftovers to make something completely new.

Lori said...

I love kimchi fried rice! And your recipe sounds really good with the shiitake mushrooms inside.

diva said...

love anythin kimchi..what a coincidence i made fried rice last night for dinner too;w with leeks, red onions and a chow mein sauce...

great minds think alike? x

HoneyB said...

Hi Kevin, I have awarded you with the E award. Please wear it proudly! :)

amandalwh said...

woah kevin! it seems like u are able to cook every single dish out there! esp those i love! :P Those looks delicious! Thanks for the recipe~ i simply love kimchi fried rice~ <3 top with a sunny side up! :D

Amanda

cakebrain said...

Your version of kimchi fried rice looks delicious! I've got a tub of kimchi in my fridge and you've inspired me to make some again!

Gretchen Noelle said...

Sounds like a great version of fried rice!

Jan said...

Mmmmmmmm - OH I just realised the post by 'vicarious foodie' says Mmmmmmm SNAP LOL
But I do mean it, looks and sounds very yummy!

Exuberant Lady said...

Hello. I can't wait to try this. Fried rice is a family favorite. But...

Do you know what the shelf life of kimchee is? I bought a sealed jar at a local farmers' market last September and (shame on me) it's still sealed in the back of the fridge. What d'ya think?
Deborah

Pam said...

What a great way to use some of your homemade kimchi!

White On Rice Couple said...

Love kimchi!!! My Korean friends think I've gotta be part Korean because I eat so much kim chi!
The fried rice is fabulous!

We Are Never Full said...

I absolutely LOVE kimchi fried rice at our local Korean rest. But, not it does do a number to your insides the next day if you eat too much of it!

giz said...

I saw this today - have you seen this video - thought you might enjoy it

http://www.ifood.tv/recipe/making_kimchi

Rosie said...

WOW what a great looking rice dish!! Keep them rolling in Kevin :)

Rosie x

pouletsecret said...

I think we're on the same wavelength. I made kimchi fried rice three times this week, but hadn't previously made it for four or five months!
Must be something in the air...

Kevin said...

Exuberant Lady: I have heard that kimchi only gets better with age but I am not sure if there is an upper limit to that.

Greg said...

Kevin, that looks incredible! My Korean friend always adds a bit of gojuchang sauce to this dish. It adds another dimension to the flavor. THis is best with really sour well-fermented kimchi! YUM!

Jaime said...

i like kimchi, so this is a interesting concept to me!

Shanon said...

Hi Kevin! I just made this tonight with all my leftovers from all the Korean food I made this week. It was excellent!

I did see your newest post on your pineapple dak bulgogi. I can't wait to try it. You have posted so many great Korean recipes! Thank you!

http://foodforscot.blogspot.com/2010/04/kimchi-bokkeumbapa.html

Anonymous said...

looks great.... gonna try it out, got all ingredients on hands, except pork... will use chicken instead.. yuummm

Seung Son said...

Ehh it seems a little too complicated, this happens to be my dietary staple for my high school/ future college career, and soooo I know my 김치볶음밥... I mean if you have the time for all of this i'm sure it'll be good, but what he didn't mention was that for this to be REALLY good, the kimchi has to be more... "ripe", then when you caramelize the kimchi it has more of a sweet yet acidic taste that gets addicting after just one bite. Also you really don't need:
1 teaspoon sesame oil
1 clove garlic (chopped)
1 tablespoon of gochujang
1 tablespoon of soy sauce
1 green onion (sliced)
1 green chili (sliced)
Usually, kimchi already has some green onions and red pepper flakes and such, so you don't really need to worry about the spicyness. The onion is optional.. (time costs money you know)
And last but not least the Pork belly... you don't really need pork belly, bacon, ham any pork (most) will do, just cook the meat properly... i'm not sure about other meats.. but yup that would be my revision to this... oh, and we koreans usually make this with kimchi that is older and we have yet to eat it. now if there is mold and you know you shouldn't eat it... don't. I think we're all old enough to control what goes in our mouths...

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