If you’re a fan of kimchi, then you will love the Kimchi Bokkeum Bap or better known as the Korean fried rice.
Unlike your average everyday fried rice, this dish has a little bit of spiciness. The outstanding flavour bomb will transport you to a cosy Korean family home.
- Four strips of bacon, diced (use beef bacon for halal option)
- 2 ½ cups of cooked rice
- ¾ cup of kimchi, diced
- ¼ yellow onion, diced
- Half carrot, diced
- Four tbsp of kimchi juice
- One tbsp of sweet soy sauce
- Two tbsp Korean chilli pepper paste (gochujang)
- 1/2 tbsp of sesame oil
- Salt and pepper to taste
- Sesame seeds
- A handful of spring onions, chopped
- Two sunny-side-up eggs
- Preheat oil over medium heat and start frying the bacon until it is golden brown.
- Add the chopped kimchi, onion, carrot, gochujang, soy sauce and kimchi juice to the bacon and cook it for about 6 minutes until the vegetables are slightly wilted and the sauce has thickened. The longer you cook, the more the flavours are infused. However, be careful not to burn the ingredients.
- Add the cooked rice to the mixture and add some more oil if necessary. Mix until the rice is fully covered in the kimchi mixture. Add salt and pepper.
- Fry for about 2 minutes. Stir constantly to avoid burning the dish.
- Remove from heat and serve immediately on individual plates.
- To serve, top the kimchi fried rice with a sunny side up egg, sesame seeds and spring onions. Enjoy your meal!
- Use sesame oil instead of vegetable oil for some added flavours. You can also keep the fats from the bacon as it will add body to the entire dish. If you are using beef bacon, add extra butter to substitute the fats that are usually from pork bacon. You can also marinate the beef bacon with ginger and garlic before frying it.
- Leftover rice from the previous day is always the best to use as it is starchier and once, will be crispier. Control your spice level by controlling the amount of Gochujang used in the making of this fried rice.