|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 19g||24%|
|Saturated Fat 8g||38%|
|Total Carbohydrate 43g||16%|
|Dietary Fiber 2g||8%|
|Total Sugars 5g|
|Vitamin C 6mg||30%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Quick, easy, and cheap to make, kimchi bokumbap is simple Korean home cooking at its best. Kimchi fried rice (bokumbap or bokkeumbap) makes for a simple meal that helps you use two items commonly found in Korean pantries and refrigerators—rice and kimchi. This recipe is humble food that is mostly enjoyed at home, but you might also see it in some casual Korean eateries.
Using kimchi that's made with Napa cabbage is a good choice for this recipe, and making kimchi fried rice is a great way to use leftover kimchi that's a bit past its prime and more sour than fresh kimchi. It is actually what helps make this dish special. Most Koreans enjoy kimchi every day of the year.
Click Play to See This Kimchi Bokumbap: Kimchi Fried Rice Recipe Come Together
1 1/2 tablespoons unsalted butter, or oil, divided
1 cup kimchi, preferably made with napa cabbage, drained and chopped
1/2 sweet onion, chopped
3 large cloves garlic, chopped (about 1 tablespoon)
1 tablespoon soy sauce
4 ounces thinly sliced beef, such as tenderloin
3 cups cooked rice, cold
Kosher salt, to taste
4 large fried eggs
1 scallion, chopped
Gather the ingredients.
Heat 1 tablespoon of butter or oil in a large sauté pan over medium heat. Add the kimchi and onion and sauté for a few minutes until onion is tender.
When vegetables begin to look transparent, add garlic and soy sauce; sauté for another 2 to 3 minutes.
Add the meat and continue to sauté until meat is cooked.
Add the cooked rice and the rest of the oil or butter, mixing to combine until heated through.
Salt to taste and top each serving with a fried egg and scallions. Enjoy!
Raw Egg Warning
Consuming raw and lightly-cooked eggs poses a risk of food-borne illness.
- This recipe works with any kind of cooked rice, but the most common type to use would be a short to medium grain Korean or Japanese-style rice, which lends the dish a pleasant, chewy texture.
- Use a non-stick skillet to avoid anything sticking to the pan, especially since the kimchi is cooked first, which could cause the rice to stick to the bottom.
- Instead of beef, you can use pork, ham, bacon, Canadian bacon, or even Spam. If using American bacon, first sauté briefly in a large un-greased pan and omit the butter when adding the garlic and soy sauce.
- Some recipes for kimchi fried rice use chicken or baby shrimp as the protein source, so don't be afraid to experiment once you've got the basic recipe mastered.
- Kimchi fried rice can also be made vegetarian by substituting tofu squares for the pork, beef, chicken, or shrimp.
- If you like more spice, try adding Korean pepper flakes (gochugaru) and Korean chili paste (gochujang).
- For even more kimchi flavor, add some of the kimchi liquid to the rice.
- Serve the rice topped with shredded nori or torn seasoned seaweed snack sheets and some toasted sesame seeds.
- Instead of finishing the rice with butter at the end, drizzle in a little toasted sesame oil.
- Marinate the sliced beef first with a little soy sauce, sugar and toasted sesame oil.
- At the end, once the rice is hot, don't stir for a few minutes to allow it to develop some crispy, toasted bits at the bottom. Just check periodically to make sure it's not burning.