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!
Prep Time:15 minutes
Cook Time:30 minutes (plus cooling time)
Total Time:45 minutes
Yield:Serves 4 to 6 as a side dish
200g, short grain rice
2 tbsp sesame oil
80g shallots, finely chopped
3 garlic cloves, minced
1 tsp minced ginger
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)
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).
Process half of the kimchi in a food processor until it forms a thick puree
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.
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.
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.