Kimchi Fried Rice Kimchi Bok Eum Bap Recipes

KIMCHI FRIED RICE (KIMCHI BOKKEUMBAP)

Steps:

• Heat canola oil in large skillet over high heat. Stir ground beef and white parts of green onion into skillet and reduce heat to medium. Cook and stir beef and green onion until meat is browned and onion is fragrant, 1 to 2 minutes.
• Stir kimchi and gochujang into meat mixture and cook until warmed through and fragrant, 2 to 4 minutes. Add rice; cook and stir until rice is heated through and coated with gochujang, 3 to 5 minutes more.
• Drizzle sesame oil over rice mixture and stir to coat. Garnish with green parts of green onion.
• Melt 1 teaspoon butter in a skillet over medium-high heat. Crack egg into the pan and cook until white is completely set and yolk is thick, 3 to 4 minutes. Place egg over fried rice.

KIMCHI FRIED RICE (KIMCHI-BOKKEUMBAP)

Steps:

• Heat up a pan. Add the vegetable oil.
• Add the kimchi and stir fry for 1 minute.
• Add rice, kimchi juice, water, and gochujang.
• Stir all the ingredients together for about 7 minutes with a wooden spoon.
• Add sesame oil and remove from the heat.
• Sprinkle with chopped green onion, roasted gim, and sesame seeds. Serve right away.

KIMCHI FRIED RICE

Steps:

• Warm butter and olive oil together over medium-high heat in a large skillet or wok. Add in sesame oil. Add onion, carrots, and scallions and cook until onion is translucent, about 2 minutes. Mix in cubed ham and kimchi; cook for 1 more minute. Season with garlic powder.
• Stir in rice and cook until mixture is heated throughout. Drizzle soy sauce over top and mix in gochujang. Stir until well combined and adjust seasoning with salt and pepper.

KIMCHI FRIED RICE

Steps:

• In a nonstick sauté pan or well-seasoned cast-iron skillet, melt butter over medium-low heat, and add onions. Cook, stirring, until the onions start to sizzle, about 2 minutes. Add kimchi and kimchi juice, and stir until it comes to a boil, about 3 minutes. Add Spam, and cook until sauce is nearly dried out, about 5 minutes.
• Break up the rice in the pan with a spatula, and stir it to incorporate. Turn heat to medium. Cook, stirring, until the rice has absorbed the sauce and is very hot, about 5 minutes. Stir in soy sauce and sesame oil. Taste, and adjust with more soy sauce, sesame oil or kimchi juice. Turn heat down slightly, but let the rice continue to cook, untouched, to lightly brown while you cook the eggs.
• Place a small nonstick sauté pan over medium heat, and add the vegetable oil. When it is hot, add eggs, season with salt and fry to your desired doneness. Serve rice topped with fried eggs, nori and a sprinkle of sesame seeds.

KIMCHI FRIED RICE

Steps:

• In large skillet, heat 1 tablespoon canola oil over medium-high heat. Add onion; cook and stir until tender, 2-4 minutes. Add kimchi, carrots, kimchi juice, garlic and ginger; cook 2 minutes longer. Add rice, green onions, soy sauce and sesame oil; heat through, stirring frequently. , In another large skillet, heat remaining 1 tablespoon canola oil over medium-high heat. Break eggs, 1 at a time, into pan; reduce heat to low. Cook to desired doneness, turning after whites are set if desired. Serve over rice. If desired, sprinkle with with nori, green onions and sesame seeds.

KIMCHI BOKKEUM BAP (KIMCHI FRIED RICE)

Steps:

• Chop kimchi into small pieces.
• Mix meat and seasonings together. Cook meat until brown.
• Add rice and kimchi to meat in pan and stir fry for 2-3 minutes to heat rice and kimchi up. Serve with fried egg on top of each serving.

KIMCHI FRIED RICE (KIMCHI BOK EUM BAP)

Steps:

• Heat oil in wok or good-sized frying pan.
• Add kim chi and garlic. Stir-fry until kim chi is translucent. Be careful: it will really spatter when it hits the oil!
• Add rice, green onions, fish cake (if using) or meat, mushrooms (if using). Stir-fry until well mixed and heated through.
• Remove from heat. Add in sesame seeds, soy sauce, salt and pepper to taste.