Kimchi fried rice, loved by many, is an inexpensive, simple and extremely delicious Korean dish. Usually topped with a fried egg or as we sometimes call it sunny side up, is my kind of ultimate fast food.
I absolutely love Kimchi Bokkeumbap (김치 볶음밥) or in literal translation Kimchi fried rice. If you never tried it, you MUST -and, that’s an order!
I had a pretty picky eater, but when it comes to comfort food they’re willing to try pretty much anything…
I made them eat, though even if they didn’t like it. Sometimes, food or a dish doesn’t look as appealing, but when they try it, most of the time their expression charge and they’d say “it’s not a half bad”.
Of course, it’s not bad, it’s amazing! I hate when we sit to eat, and they are fussing before even trying their food… “Oh, that looks awful!” – that sentence my friends are banned from our table!
Smoked bacon and kimchi go so well together.
I combine it almost in every Korean cooked dish that calls for kimchi. That is one harmonious marriage that I am not willing to break.
However, I understand that some of you do not eat bacon so I would suggest other smoked meat, or simply omit it completely and use olive oil if you don’t eat meat at all.
Just in case if you didn’t know, kimchi is not vegan, although you could make it vegan, or purchase a jar of vegan kimchi.
I make my own, and I said it before, I usually use aged kimchi, more matured for anything cooked simply because kimchi that is fermented longer, in my opinion, tastes so much better for any type of stews, like Kimchi Jjigae, even Kimchi ramyun, or this fried rice.
Matured kimchi is like a delicious treasure to me that should be cherished. I always have a couple of months old kimchi tucked in my fridge.
One other thing that I would like to say is that you can adjust the level of spiciness. My family is split in half in that department; some like extremely spicy (meee), and some mild.
So, this one is really mild. You, on the other hand, could add more or less of Gochugaru (Korean chili flakes), and Gochujang (Korean chili paste).
It’s all about the idea, and you can create your own Kimchi Fried rice in no time, and this particular dish if you have a cooked rice ready take between 8-10 minutes to finish, including an egg in the process. Get your frying pan/wok out and LET’S GET COOKING!!!!
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Kimchi Fried Rice
Kimchi fried rice, loved by many, is an inexpensive, simple and extremely delicious Korean dish. Usually topped with a fried egg or as we sometimes call it sunny side up, is my kind of ultimate fast food. I absolutely love Kimchi Bokkeumbap (김치 볶음밥) or in literal translation Kimchi fried rice.
- 1/2 cup 115g Smoked Bacon, sliced/cubed
- 1 cup 200g Kimchi, chopped
- 2 Green onions chopped (reserve some for garnish)
- 2 cups 500g Cooked Rice
- 1/3 cup 78ml Kimchi Juice
- 1 teaspoon Korean Chili Flakes
- 1 teaspoon Korean Chili Paste more if you like spicier
- A drizzle of Sesame Oil
- 1 Fried egg per serving.
- Toasted Sesame Seeds
- Chili flakes
- Kim/Nori Dry, toasted Seaweed
If you do not have leftover rice, cook rice. I used short grain premium rice.
Preheat your wok, skillet or any frying pan. If you are using bacon there is no need to add any other oil at this time. Add 1/2 cup (115g) of Smoked Bacon, sliced/cubed, and cook until edges of the bacon are almost crispy – Minute or two on the medium-high.
Add chopped kimchi, and stir-fry for a minute.
Add chopped scallions, stir.
Add about 2 cups (500g) of Cooked Rice, and stir to coat.
Pour in 1/3 cup (78ml) of kimchi juice. Stir! Let it cook for a couple of minutes, on the medium-high heat.
Sprinkle on top Korean chili flakes, a drizzle of sesame oil, and add Korean chili paste (add more if you like it spicier).
Mix it all together, garnish with some more green onions, and sesame seeds. Set aside.
Fry an egg/s and serve one egg per serving over the Kimchi Fried Rice.
Garnish with scallions, sesame seeds/oil, chili flakes. You can add toasted, dry seaweed, too.
If you do not eat meat use vegan kimchi and maybe add mushrooms and other veggies.