Kimchi Fried Rice

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Fried rice seems to be associated with any Asian countries, including Korea. Here is a recipe from Kozine magazine (July 2009).

Kimchi Fried Rice
김치볶음밥

Kimchi Bokeum Bop (Kimchi Fried Rice) is a simple but tasty dish for Kimchi lovers.
At home, we usually use well fermented (or riped) kimchi for the fried rice or kimchi chigae (soup), as it is a bit too sourish to eat on its own.
There is no standard recipe or cooking procedure for this particular dish, as you can add anything you have in your fridge. You can add other vegetables such as onion, spring onion and garlic. And you can also choose to add luncheon meat, egg, tofu, beef and so on. It’s just like any other fried rice, but of course the essence of the dish is the kimchi and its gravy.
Below is one recipe. But as mentioned, you can always replace the meat with luncheon meat.

Recipe Ingredients

(2 Servings)
• 2 cup of cooked rice
• 1/2 cup of kimchi with liquid
(pickled fermented vegetables)
• 50g of minced pork or ground beef
• 1 tbsp soy sauce
• 1/4 onion
• 1 egg
• 1 clove of garlic
• 2 roots of green onion
• Vegetable or olive oil
• Salt,pepper,sugar

Directions

1. Cook rice.


2. Chop kimchi into small pieces. Save kimchi gravy (liquid) to add to rice, if desired.


3. Dice and mince green onions, onions, and garlic.


4. Season the minced pork or beef with soy sauce, minced garlic and powdered pepper.


5. Saute the pork (or other substitutes) with vegetable or olive oil in frying pan.


6. When the pork is cooked, add chopped onions, kimchi and cook for 5 minutes.


7. Add minced garlic and green onion. Cook a little more and turn off the heat.


8. Add cooked rice and mix all ingredients well.


9. Add 1-2 tbsp of sesame oil and re-heat again.


10. Add salt, pepper and sugar to meet taste.


11. Cook egg sunny side up (or scrambled).


12. Put rice on a dish and place a fried egg sunny side up on top.