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Kimchi fried rice (Kimchi-bokkeumbap)

This easy, easy dish is tremendous, tremendous tasty. It’s just some components, but it surely’s a dish a lot cherished by Koreans and a staple of our on a regular basis lives.

This model is easy, however you’ll be able to costume it up with a little bit of beef, rooster, pork, ham, and even spam. Many Koreans additionally wish to put a fried egg on high, however my household prefers this easy model that I’m exhibiting you right here. When my son lived within the college dorm, visits with him had been uncommon. I talked to him on the cellphone earlier than he got here and I requested:

“What meals do you miss probably the most? I’ll make it for you once you come.”

I figured I would want a while to arrange and store forward of time, however he answered: “I miss kimchi-bokkeumbap.”

“What? That’s it? Is there anything?”

“Simply kimchi-bokkeumbap, Mother.”

As you see on this video, you don’t want to arrange a lot prematurely for kimchi-bokkeumbap if in case you have kimchi and rice available. So in fact I made it for him, together with grilled beef and many excessive protein meals. As quickly as he got here house, I used to be able to stir fry. He cherished it!

Lots of people say making fried rice is greatest with leftover rice straight from the fridge, or simply day-old rice, however I’ve by no means actually tasted the distinction in taste, style, or texture. I take advantage of contemporary rice on a regular basis. I simply let it quiet down a bit earlier than I stir fry, and my kimchi bokkeumbap is all the time scrumptious. It’s the perfect fried rice I’ve ever tasted, significantly better than the kimchi-bokkeumbap at a Korean restaurant.

Index
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    Substances

    • 3 bowls steamed rice (3 cups)
    • 1 cup chopped kimchi (must be aged, well-fermented and bitter)
    • ¼ cup kimchi juice (spicy purple juice from a jar of kimchi)
    • ¼ cup water
    • 2-3 tablespoons gochujang
    • 3 teaspoons toasted sesame oil
    • 1 teaspoon vegetable oil
    • 1 inexperienced onion, chopped
    • 1 tablespoon roasted sesame seeds
    • 1 sheet of gim, roasted and shredded into seaweed strips

    Instructions

    1. Warmth up a large, flat pan or skillet. Add the vegetable oil.
    2. Add the kimchi and stir fry for 1 minute over medium-high warmth.add kimchi
    3. Add rice, kimchi juice, water, and gochujang. Stir all of the components collectively for about 7 minutes with a wood spoon.add kimchi juice
    4. Add sesame oil and take away from the warmth.
    5. Garnish with sprinkled chopped inexperienced onion, roasted gim, and sesame seeds. Serve immediately.

    add sesame seedsfried-rice