Kimchi Fried Rice (Bokkeumbap)
This kimchi fried rice is loaded with charred ginger and alliums, gochujang, and crispy rice bits. Crowned with a runny fried egg, this dish is spicy, tangy, and deeply savory. I used to make a version of this in college with leftover rice and whatever kimchi I could afford. It's a bit more refined, but just as comforting.
Yield: All recipes serve 2 people
Chef Notes: Day old rice is preferred here. Drying the rice out overnight add extra crisp and texture. Fresh, hot rice gets sticky during the frying process because the starches are not set. Allow the rice to cool thoroughly before using. I often use frozen rice for fried rice to save me the forethought.
Gochujang is a thick, sweet-spicy Korean chili paste made from fermented soybeans, glutinous rice, and red chili powder, known for adding deep umami and heat to dishes.
Components
Cooked Rice
Sliced Onion
Minced Garlic & Ginger
Cabbage Kimchi
Gochujang
Butter
Scallions
Fried Egg
optional: Bacon Lardon
Mise
Cook the Rice: In a small saucepan, combine 1 C rice with 1½ C water. Bring to a boil, cover and cook until the rice is tender. Fluff with a fork and cover to allow the rice to steam. Transfer to a sheet tray and allow the rice to cool before using.
Prepare the vegetables: Keep each prepared vegetable separate.
Slice 1 yellow onion
Mince 2 garlic cloves
Mince 1" knob of ginger (1½ T total)
Rough chop the kimchi
Slice 3 scallions thin
Measure out other ingredients: Keep each ingredients separate.
1 T Gochujang
2 T Butter
Render the Bacon (Optional): Slice the bacon into thin strips. Render the bacon strips in a wok or a skillet until crispy and golden. Remove from the heat.
Finish
Preheat a wok or a large skillet over high heat.
Sauté the sliced onions▸ until lightly charred and caramelized.
Sauté the garlic▸ and ginger until aromatic.
Add the rice, kimchi and gochujang to the wok/skillet. Toss gently, then allow the rice to crisp and brown slightly. Continue to toss then sit, allowing the rice and kimchi to fry and crisp.
Add the butter and rendered bacon (optional) and toss to make the fried rice glossy and delicious.
Add the sliced scallions to the wok/skillet, toss and transfer to a plate.
Fry the eggs in the same skillet, cooking the eggs sunny side up or over easy/medium to your liking!
Top the kimchi fried rice with the fried eggs and and extra scallions!