Most people I know love Korean food because of its spicy strong flavour, just all kind of things that most people love is a good meal. Kimchi fried rice in Korean is called Kimchi Bokkeumbap, super easy and delicious definitely a weeknight-friendly. For the kimchi recipe, you can check it HERE. Drain out the juice from the kimchi because you want the juice with the sauce then chops up the kimchi into little fried rice friendly pieces.
Add in about a tablespoon of red chilli paste to the kimchi juice then give it a stir for them to dissolve then add toasted sesame oil to that. If this is your first time making this dish, add in a tablespoon of soy sauce and then to cut the saltiness in this dish, add half a teaspoon of sugar. You can use whatever meat you want, for the pork, use thinly sliced pork and season with some soy sauce so the pork itself also has some flavour. For the rice, you want to use short-grain rice.
Fry up a sunny side up egg which is absolutely essential in this dish and make sure the york is a little runny and the white is a little brown on the edge. In your wok, add in the kimchi and let the kimchi get a little bit charred then add in the pork and let it cook almost halfway. If you want to add any vegetables, you can do so at this point.
Give it a good toss and don’t let them cook for too long then add in your cooked rice with the sauce. Stir everything away, breaking down any rice slumps. Increase the heat to dry up the rice a little for a few minutes. Serve the dish right away and toast with some sesame seeds then top with the fried egg.
- 150 g pork or other meats, very thinly sliced
- 1 ½ tsp soy sauce
- ½ – 2/3 cup kimchi, packed, with juice, plus extra for serving on the side
- 350g cooked short-grain white rice
- 1 rounded Korean hot pepper paste
- 1 tsp toasted sesame oil
- 1-2 tsp soy sauce
- ½ tsp sugar
- 2 tsp toasted white sesame seeds
- 2 Fried eggs
- Marinade the pork or whatever protein you are using with 1½ tsp soy sauce, set aside while you prep other ingredients.
- Place the kimchi in a strainer and press out as much juice as you can from the kimchi and reserve the juice.
- Chop the kimchi into small fried-rice friendly pieces.
- Combine the reserved kimchi juice, gochujang, sesame oil and 1 tsp of the soy sauce; whisk until the gochujang is dissolved.
- Right before you make the fried rice, fry some sunny-side-up eggs and set them aside in a warm place.
- In a wok, heat about 1 Tbsp of neutral flavoured oil over medium heat then add the kimchi.
- Fry the kimchi for 2 minutes or until it is dry and starts to brown slightly.
- Add the pork and stir-fry until it is 80% done.
- Add the rice, then pour the sauce and sprinkle the sugar over the rice.
- Turn the heat to high and toss until the rice is evenly coated in the sauce, pressing down on any rice lumps to break the grains apart.
- Once the rice is thoroughly coated in the sauce, if you want, you can let the rice sit on the heat without stirring for 30 seconds or so until it toasts a little on the bottom.
- Taste and add more of the soy sauce as needed. Plate. Sprinkle with sesame seeds. Top with a fried egg. Enjoy.