Kimchi Bokkeumbap (김치 볶음밥) – Kimchi Fried Rice

As a quick and easy midday snack, or a delicious side, this Kimchi Bokkeumbap (Kimchi Fried Rice) is a tasty alternative rice dish   – Korean style!

Today, my morning is filled with first world problems.

For a start it’s raining outside. It’s grey and dull and cold and, well, wet. Living here in Mildura (rural Victoria, Australia) in the fringe between habitable greenery and dessert, I was promised more days of sunshine than I could possibly image.

And, for the last four months of living here, that has been true. So when I do finally wake up to dreary grey clouds and rain, I get cranky.

I want all the sunshine! All the time.

Yes, I really am complaining about a single day of grey clouds and rain (during the middle of winter, no less), but it’s not because I’m a spoilt brat or anything. It’s more because I’m hangry right now…

You know hangry? When you’re so hungry that you get angry. That’s how I’m feeling right now. I got out of my warm and comfortable bed (where I would have been much happier to lay and listen to the pouring rain) to sit down to scan the internet for the best recipes I could find – tough life, right? I told you, first world problems

Which you can imagine makes me very hungry. Looking at all those delicious recipes – especially when they are the most delectable looking breakfast recipes. And now I want breakfast.

But because it’s so cold, I have no intention of leaving my warm little office and go and search my kitchen for something to eat.

I should really stop complaining.

Anyway, the reason I have nothing in my kitchen for breakfast is because, last night, I used up the remaining eggs (which is weird because I always seem to have a stockpile of eggs) in my fridge to make this awesome Kimchi Bokkeumbap.

Yes, fried rice with Kimchi is just a good on the tastebuds as it is to the ears. Short grain rice is fried alongside garlic, shallots and ginger, before being swirled with puréed kimchi and scrambled eggs. Top with scallions and a sprinkling of toasted sesame seeds and Kimchi Bokkeumbap is your new best friend, either as a side to a Korean inspired meal, or perhaps even a light lunch or snack. (I don’t know if I’ve ever snacked on fried rice before, but I think I’m going to start.)

Making Kimchi Bokkeumbap is really a piece of cake (and now I want cake, lol!): Cooked rice is fried along with a few other ingredients in a wok (a large skillet will do) for a few minutes until kick-ass Korean-inspired foodie awesomeness is achieved.

However, a few tips: Once you start the actual cooking of the fried rice, it’s only a matter of minutes until it’s ready – although this does depend on how hot you can get your wok. But, nonetheless, once you get frying, you won’t have time for much else.

So, if this rice is going to be a side dish, make sure you start it only a few minutes before you’re ready to serve everything else – you want it to be fresh from the wok for best results. And, although this may seem obvious, make sure you have all the ingredients ready to go, preferably in reaching distance from you and the wok because there is only 30 seconds to a minute between the addition of each new ingredient.

But, if you are well prepared, this Kimchi Bokkeumbap will come together with ease, and you can start stuffing your face with kimchi infused awesomeness in no time at all!

Until Next time foodies,

James 😀

Kimchi Bokkeumbap (김치 볶음밥) – Kimchi Fried Rice

★★★★★

5 from 1 reviews

As a quick and easy midday snack, or a delicious side, this Kimchi Bokkeumbap (Kimchi Fried Rice) is a tasty alternative rice dish – Korean style!

• Author: James Langley
• Prep Time: 15 minutes
• Cook Time: 30 minutes (plus cooling time)
• Total Time: 45 minutes
• Yield: Serves 4 to 6 as a side dish

Ingredients

• 200g, short grain rice
• 2 tbsp sesame oil
• 80g shallots, finely chopped
• 3 garlic cloves, minced
• 1 tsp minced ginger
• 200g Kimchi
• 2 large eggs, lightly beaten
• ½ tsp pepper
• pinch of salt (plus more to taste if needed)
• toasted sesame seeds and green scallions, to serve (optional)

Instructions

1. Place the rice into a pan with 2 cups of water. Bring to the boil, then simmer, covered, for 20 minutes or until all the water has been absorbed and the rice is cooked. Remove from the heat and allow the rice to cool completely in the fridge (around 1 hour).
2. Process half of the kimchi in a food processor until it forms a thick puree
3. Once the rice has completely cooled, heat a large skillet or wok over high heat. Add the sesame oil and, once it starts to smoke, add the shallots. Cook for a minute before adding the garlic and ginger, stirring continuously until fragrant (around 30 seconds). Add the kimchi puree and the remaining kimchi and stir for another 30 seconds.
4. Add the rice. Use you spoon or spatula to break it up and toss it with the other ingridients until everything is well combined and distributed.
5. Push the rice to one side of the pan or wok. In the clear space add the eggs and whisk until just scrambled. Stir the eggs through the rice along with the pepper and salt. Cook for another minute until headed through, then serve.