A great tasting, authentic Asian dish made from left-overs-- can be Vegetarian.
Not only can this delicious dish be made with left-over rice and kimchi (Korean, spicy, fermented vegetables)-- day old, slightly dry rice, and over fermented, sour kimchi makes it taste even better! Also, the strong flavor in the kimchi makes this dish taste great, even vegetarian. Warning to vegetarians: if using store bought kimchi, make sure it is not made with shrimp or anchovy.
Ingredients: (serves 4)
- 4 cups of cooked rice (preferably day old, Korean or Japanese rice. If there is not time to make rice, and there is not any left over rice, microwaveable instant rice only takes from 1-2 minutes, and tastes almost identical to rice made from a rice cooker.) CJ brand instant rice is good, for first time buyers.
- 1 cup Napa cabbage kimchi in its juices (cut into half inch strips)
- 1 tablespoon of gochujang (red pepper paste). Haioreum brand is good, for first time buyers.
- 1 clove of minced garlic
- 1 tablespoon of soy sauce (preferably Korean or Japanese soy sauce)
- 1/2 an onion (brown or white)
- 1 tablespoon of seasame seed oil
- some samgupsal (Korean bacon), regular American bacon, or other form of meat (optional)
- egg (optional)
- gochugaloo (red pepper powder)
- salt and pepper
Directions:
- Heat the wok or frying pan. Pour in the sesame seed oil, and coat the bottom of the pan with it.
- For non-vegetarian kimchi bokumbap, cut the bacon into small one inch strips, and cook it in the pan until it turns white. If the Korean bacon is being substituted with American bacon, leave the strips clumped in pairs, and make sure it doesn't over cook. (Don't let it get dry and crispy.) The bacon can be substituted for other types of meat-- beef, ground meat, tuna, or seafood work well.
- Place the rice into the pan and let it cook until the bottom burns slightly. Stir and let the other side burn slightly, as well. This makes the fried rice taste crispier.
- Put in the kimchi and kimchi juice, red pepper paste, garlic, soy sauce, and onion into the pan. Stir so that the rice is evenly coated with the red pepper paste. ( Cook about 5 minutes)
- Optional: move the contents of the pan to one side, and break an egg (or as many eggs as desired) onto the clean side. Fry the egg so that the yolk is still runny.
- Season the dish with red pepper powder, salt and pepper to taste. When serving, place the egg on top of the rice.
The copyright of the article Korean Kimchi Fried Rice in Korean Food is owned by Karen Kim. Permission to republish Korean Kimchi Fried Rice in print or online must be granted by the author in writing.
