Spicy Korean Kimchi Fried Rice: A Flavorful and Comforting One-Pan Meal
Kimchi Fried Rice, also known as Kimchi Bokkeumbap, is a classic Korean dish that combines the bold and tangy flavors of aged kimchi with comforting rice, aromatic garlic, and a hint of heat from gochujang (Korean chili paste). This dish is not only a perfect way to use leftover rice and kimchi but also a quick and easy meal that’s bursting with umami.
Ingredients:
– 2 cups of cooked white rice (preferably a day old)
– 1 cup of well-fermented kimchi, chopped
– 100g of pork belly or bacon, cut into small pieces
– 1 small onion, finely chopped
– 2 cloves of garlic, minced
– 2 green onions, chopped
– 1 tablespoon of gochujang (Korean chili paste)
– 1 tablespoon of soy sauce
– 1 teaspoon of sesame oil
– 1 tablespoon of vegetable oil
– 1 egg
– Toasted sesame seeds for garnish
Instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the pork belly or bacon pieces and cook until they become crispy and browned.
3. Add the chopped onion and minced garlic to the skillet, and sauté until fragrant and the onion becomes translucent.
4. Stir in the chopped kimchi and cook for 2-3 minutes until it starts to brown and becomes aromatic.
5. Add the gochujang and soy sauce, and mix well until everything is evenly coated.
6. Add the cooked rice to the skillet, breaking up any clumps with a spatula. Stir-fry until the rice is heated through and well mixed with the kimchi and other ingredients.
7. Drizzle the sesame oil over the fried rice and toss to combine.
8. Push the rice to one side of the skillet and crack the egg into the empty space. Scramble the egg until cooked, then stir it into the rest of the rice.
9. Remove from heat and transfer the kimchi fried rice to serving bowls.
10. Garnish with chopped green onions and toasted sesame seeds before serving.
Enjoy your savory and spicy Korean Kimchi Fried Rice as a standalone meal or serve it with a side of pickled vegetables for a complete Korean culinary experience.
The source of the article is from the blog newyorkpostgazette.com