Kimchi Bokkeum Bap Kimchi Fried Rice Recipes

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KIMCHI FRIED RICE (KIMCHI BOKKEUM BAP)



Kimchi Fried Rice (Kimchi Bokkeum Bap) image

Chef Kim's kimchi fried rice is spicy, delicious comfort food made right. Learn the right ingredients, ratios, and techniques to use for the best fried rice you've ever had.

Provided by Hooni Kim

Categories     side-dish

Time 30m

Yield 2 servings

Number Of Ingredients 12

2 cups day-old, cooked white rice; or use any leftover white rice
3 tablespoons grapeseed or canola oil, divided
1 bunch Chinese chives
1 medium onion
4 ounces beef fillet, sirloin or wagyu
1 wedge napa cabbage kimchi; or use store-bought
1 large egg, plus 1 additional egg, optional
kosher salt
3 tablespoons soy sauce
1 tablespoon toasted sesame oil
1 tablespoon toasted sesame seeds
1 scallion, green and white parts, thinly sliced into rounds

Steps:

  • Rice: You will need day-old, cooked white rice (freshly made rice has too much moisture and will stick to the pan). Start by spreading freshly cooked rice on a tray to let it cool and dry out, 15 minutes. Divide cooked, cooled, and dried rice into 1-cup portions; store individually in zip-top plastic bags and freeze until ready to use. When you're ready to cook, place 2 cups frozen rice in a bowl; put on rubber gloves, and pour 1 tablespoon oil onto your gloved hands. Then crumble the rice in the bowl so the kernels separate and absorb the oil. Set aside.
  • Ingredient prep: Dice Chinese chives; place in a bowl and set aside. Peel and trim onion, then finely dice so the pieces are the size of a rice kernel; place in a bowl and set aside. Dice beef into small cubes; place in a bowl and set aside. Place kimchi on a flat surface. Cut away and discard the core and separate the layers; then spread out the kimchi and dice. (Kimchi dice should be larger than other ingredients.) Place in a bowl and set aside.
  • Fried rice: Preheat a wok over high heat until it starts to smoke, 7-10 minutes. While the wok is heating, preheat a small cast-iron skillet to cook the eggs, 1-2 minutes. When the skillet is smoking, add ½ tablespoon oil. Crack egg into skillet, season with a pinch of salt, and take skillet off the heat to finish cooking, 2 minutes. (Optional: If you want an egg for each serving, repeat with second egg and more oil.)
  • When the wok is smoking, add 1 tablespoon oil and the beef. Season with a pinch of salt. Do not toss or stir, so the beef can sear on one side, 30 seconds. Add 1 cup of the onions and 1 cup of the kimchi; toss for 30 seconds. Push the mixture to one side of the wok and add the rice, flattening it gently against the bottom of the wok; season the rice with salt, and allow to rest, 30 seconds. Flip kimchi mixture on top of the rice and let the rice cook for 1 minute; then add about half of the chives. After about 30 seconds, a light crust will form on the bottom of the rice (similar to socarrat in paella); when it does, vigorously toss and mix the fried rice, moving the wok around and breaking up rice clumps with your spatula, 30 seconds.
  • Move the fried rice to one side and tilt the wok; add the soy sauce by letting it trickle down the side of the wok and pool at the bottom. Allow it to reduce by ⅔; then mix everything together until thoroughly combined. Add sesame oil, most of the sesame seeds, and half the scallions; toss and mix until combined.
  • Remove wok from heat and transfer fried rice to a serving bowl. Top with fried egg, garnish with additional scallions and sesame seeds, and serve immediately.

KIMCHI FRIED RICE (KIMCHI-BOKKEUMBAP)



Kimchi fried rice (Kimchi-bokkeumbap) image

This simple, simple dish is super, super tasty. It's just a few ingredients, but it's a dish much loved by Koreans. This version is simple, but you can dress it up with a bit of beef or pork. Many Koreans also like to put a fried egg on top, but my family prefers this simple version. When my son...

Categories     Fried rice

Time 9m

Number Of Ingredients 10

3 bowls steamed rice (3 cups)
1 cup chopped kimchi
¼ cup kimchi juice
¼ cup water
2-3 tablespoons gochujang
3 teaspoons toasted sesame oil
1 teaspoon vegetable oil
1 green onion, chopped
1 tablespoon roasted sesame seeds
1 sheet of gim, roasted and shredded

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 BOKKEUM BAP (KIMCHI FRIED RICE)



Kimchi Bokkeum Bap (Kimchi Fried Rice) image

This quick and easy recipe is one of Korea's national dishes. Made for a Tag Game. Loved it and thought something so easy to make was so full of flavor. Very much a one pot meal.

Provided by Member 610488

Categories     Meat

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 9

3 cups cabbage kimchi (King's is a good brand)
1 lb lean ground beef
1 tablespoon sesame oil
2 tablespoons soy sauce
3 tablespoons green onions, diced
1/2 ounce garlic, minced
1/2 teaspoon black pepper
4 cups cooked rice
2 -4 eggs, fried (optional)

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 BOKKEUMBAP)



Kimchi Fried Rice (Kimchi Bokkeumbap) image

Tired of the same ol' fried rice? Well, this will add a kick to any of your favorite fried rice recipe by adding kimchi. If you love kimchi, you will surely love this recipe. You can substitute butter for the canola oil and any meat (chicken, ham, pork, or spam) for the ground beef.

Provided by abstractj

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 25m

Yield 2

Number Of Ingredients 9

1 tablespoon canola oil
¼ cup ground beef
1 green onion, sliced, white and green parts separated
1 cup kimchi, drained and chopped
1 tablespoon gochujang (Korean hot pepper paste), or to taste
3 cups cooked short-grain rice
1 teaspoon sesame oil
1 teaspoon butter
1 egg

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.

Nutrition Facts : Calories 565.5 calories, Carbohydrate 88.2 g, Cholesterol 107.3 mg, Fat 16.9 g, Fiber 3.9 g, Protein 13.5 g, SaturatedFat 4 g, Sodium 621.7 mg, Sugar 2.8 g

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  • If using bacon, heat a lightly oiled large skillet over medium heat. Add the bacon pieces. Cook until the bacon is slightly browned. If you don't want all the rendered fat, remove it from the pan and add a couple of tablespoons of cooking oil. If using ham, spam or canned tuna instead of bacon, you can simply add it while stir-frying kimchi in step 2.
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  • Once the rice is evenly coated with the seasoning, turn up the heat high and continue to fry the rice, turning occasionally. Add salt and pepper to taste. Mix in the sesame oil and the optional sesame seeds at the end.


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