Korean Kimchi Bokkeumbap: Savory Stir-Fried Rice with Fermented Vegetables

Korean Kimchi Bokkeumbap: Savory Stir-Fried Rice with Fermented Vegetables

Kimchi Bokkeumbap is a popular Korean dish that combines the aromatic flavors of fermented kimchi with stir-fried rice. It’s a wonderful way to use leftover rice and is incredibly versatile, accommodating a range of proteins from beef and chicken to tofu or simply eggs. The result is a comforting, umami-rich bowl of goodness that’s quick and easy to make.

Ingredients:

• 2 cups cooked rice (preferably day-old)
• 1 cup fermented kimchi, chopped
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon gochujang (Korean red chili paste)
• 2 tablespoons soy sauce
• 2 tablespoons sesame oil
• 1 tablespoon vegetable oil
• 1 egg (optional)
• 1 green onion, chopped (for garnish)
• Sesame seeds (for garnish)

Instructions:

1. Heat the vegetable oil in a large pan or wok over medium heat. Add the chopped onion and minced garlic, sautéing until they’re fragrant and the onion becomes translucent.
2. Add the chopped kimchi to the pan and stir-fry for about 2-3 minutes, allowing the flavors to meld together.
3. Incorporate the gochujang and soy sauce, stirring until they’re evenly mixed with the kimchi and onions.
4. Add the cooked rice to the pan, breaking up any clumps with a spatula. Stir well to ensure the rice is evenly coated with the sauce and mixed well with the kimchi.
5. Drizzle the sesame oil over the rice and continue to stir-fry for another 2-3 minutes until everything is heated through.
6. In a separate pan, fry an egg to your desired level of doneness (optional, but recommended).
7. Serve the Kimchi Bokkeumbap in bowls, topped with the fried egg if using. Garnish with chopped green onions and a sprinkle of sesame seeds.
8. Enjoy your delicious and aromatic bowl of Korean Kimchi Bokkeumbap!