Name: Kimchi Bokkeumbap
Prep time: 10 min
Cook time: 10 min
Ingredients: 2 tablespoon (30 ml) gochujang; 2 teaspoon (6 g) gochugaru; 2 teaspoon (10 ml) light soy sauce; 1 teaspoon sugar; 3–4 tablespoons (45–60 ml) warm water (see Note); 1 tablespoon (15 ml) vegetable oil; 6 ounce (200 g) beef bacon, chopped (see Note); 1 cup (150 g) kimchi, chopped; 1 onion, sliced; 4 clove garlic, minced; 4 cup (800 g) day-old cooked rice; 2 eggs, beaten; 2 teaspoon (10 ml) sesame oil; 1 teaspoon sesame seeds, for garnish; 2 stalks spring onion or scallion, chopped; To Serve; Fried eggs (optional)

Kimchi Bokkeumbap

Korean Kimchi Fried Rice

By: Sha Jumari, excerpted from Effortless Asian Cooking

Kimchi Bokkeumbap

By: Sha Jumari, excerpted from Effortless Asian Cooking

Kimchi bokkeumbap is a delightful fusion of spicy, savory and tangy flavors that dance on your taste buds! The vibrant taste of kimchi, a staple in Korean cuisine, takes center stage, infusing the dish with its bold and piquant essence. The secret to its rapid preparation lies in strategic cooking methods that marry the umami-rich kimchi with other ingredients, creating a symphony of flavors that’s both satisfying and efficient.

Yields4 servings

Preparation Time10 min

Cooking Time10 min

Ingredients

2 tablespoons (30 ml) gochujang
2 teaspoons (6 g) gochugaru
2 teaspoons (10 ml) light soy sauce
1 teaspoon sugar
3–4 tablespoons (45–60 ml) warm water (see Note)
1 tablespoon (15 ml) vegetable oil
6 ounces (200 g) beef bacon, chopped (see Note)
1 cup (150 g) kimchi, chopped
1 onion, sliced
4 cloves garlic, minced
4 cups (800 g) day-old cooked rice
2 eggs, beaten
2 teaspoons (10 ml) sesame oil
1 teaspoon sesame seeds, for garnish
2 stalks spring onion or scallion, chopped
To Serve
Fried eggs (optional)

INSTRUCTIONS

Whisk together the gochujang, gochugaru, soy sauce, sugar and water. Set aside.
Add the vegetable oil to a large skillet or wok, and place over medium heat. Add the bacon and allow it to cook to a crisp. Add the kimchi and stir-fry it with the bacon. Continue to stir-fry until the kimchi liquid has evaporated, about 2 to 3 minutes.
Add the onion and garlic, and stir-fry to combine with the contents in the pan for about 1 minute. Once fragrant, add the rice and all the sauce. Stir-fry to combine. Push the pan contents to one side and pour in the beaten eggs. Allow the bottom of the eggs to cook for 30 seconds before scrambling. This will get you larger chunks of egg throughout the fried rice. Stir-fry to combine with the rest of the fried rice for about 1 minute.
Once combined, turn off the heat. Add the sesame oil, sesame seeds and spring onions. Give another quick stir-fry to combine.
Plate the fried rice and serve immediately. Serve with fried eggs, if desired.

Note: Since gochujang is a thick paste, using warm water will help to easily combine the ingredients into a sauce.

Bacon and kimchi fried rice just go great together, but feel free to replace with any other proteins of your choosing . . . or none at all. Kimchi bokkeumbap is satisfying either way.