Thursday, August 11, 2016

Recipe of the Week: Kimchi Fried Rice (Bokkeumbap)

A few weeks ago, I decided that I wanted to buy a jar of kimchi.  I've had it before as part of a Korean dish at a pot luck (bulgogi), and for some reason, I've always wanted to have a jar in the fridge.  

Now, what does one do with a jar of kimchi?

I read an article in Bon Appetit a few weeks ago, and decided to add kimchi to my hot dog. The results were amazing!  Now what?

Here is another recipe that I will have to try soon!


Kimchi Fried Rice (Bokkeumbap)


2 tablespoons butter
1/2 small onion, diced
1 cup roughly chopped kimchi
2 tablespoons kimchi juice
1/2 cup diced cooked ham (or any cooked meat)
2 cups cooked, cooled white rice
2 teaspoons soy sauce
1 teaspoon sesame oil
2 tablespoon vegetable oil
2 eggs
salt and pepper
sesame seeds for garnish
Slivered nori (seaweed) for garnish


In a non-stick skillet, melt butter over medium low heat and add onion.  Cook, stirring until the onions start to sizzle, about 2 minutes.  Add kimchi and kimchi juice, stirring until it comes to a boil, about 3 minutes.  Add meat, and cook until sauce is evaporated, about 5 minutes.

Break up the rice in the pan with a spatula and stir until combined.  Turn the heat to medium.  Cook, stirring until the rice has absorbed the sauce and is very hot, about 5 minutes.

Stir in the soy sauce and sesame oil.  Taste and adjust with more sauce, oil or kimchi juice.  Turn the heat down slightly, but let the rice continue to cook, untouched, to a light brown color.

Place a small pan over medium heat and add the vegetable oil.  When hot, add eggs and season with salt and pepper.  Cook to desired doneness.  Serve rice topped with eggs and a sprinkle of sesame seeds and nori (if desired).