{"id":474,"date":"2018-03-04T07:38:25","date_gmt":"2018-03-04T15:38:25","guid":{"rendered":"http:\/\/koreanathome.wordpress.com\/?p=474"},"modified":"2020-09-23T22:31:36","modified_gmt":"2020-09-24T05:31:36","slug":"kimchi-fried-rice","status":"publish","type":"post","link":"https:\/\/kimchimari.com\/kimchi-fried-rice\/","title":{"rendered":"Kimchi Fried Rice (Kimchi Bokkeumbap)"},"content":{"rendered":"

Kimchi Fried Rice is the ultimate comforat food that’s bursting with flavors of sour kimchi. It is the perfect one-dish meal anytime but especially if you don’t feel like cooking or need that something to hit the spot! An amazingly delicious meal in 20 minutes or less!<\/em><\/p>\n

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Kimchi Fried Rice (Kimchi Bokkeumbap)<\/figcaption><\/figure>\n

Because I have been eating this from when I was in high school, this dish always brings back so many memories for me.<\/p>\n

This dish is also one of the first Korean food that I learned to make for myself<\/strong> as a grad student living in the US. I made it for myself often whenever I had the time or needed some Korean food fix. This is such a satisfying dish and yet it’s so easy to make that you should definitely give it a try even if you have NEVER cooked Korean food before!!<\/p>\n

During grad school days, I usually had it straight from the frying pan – no need to get another dish dirty, right?? \ud83d\ude1c\u00a0\ud83d\ude1d\u00a0If you want to know, eating Kimchi Fried Rice straight from the pan, especially after the bottom is well burnt, is truly the BEST way to eat it.\u00a0 But ssshhhh… don’t tell my mom that because she always yelled at me if I ever tried to do that. Don’t eat like that – she said. That’s no way for a lady to eat – she said.<\/p>\n

What is Kimchi Fried Rice?<\/h3>\n

It’s Korean fried rice that’s made by sauteeing sour over-ripened cabbage kimchi with leftover cold rice in oil. Sometimes it is seasoned by the addition of gochujang (and I usually do it) but it’s is not a must. Especially if your kimchi is already spicy and salty. Some Kimchis are milder and some are seasoned more aggressively so it’s all a personal taste.<\/p>\n

This dish is a fabulous mix of sour, funky, umami, spicy, rich savory and salty flavor. The bits of kimchi gives it a punch of sour, spicy and funky taste while the egg and pork break up the intense flavor with savory richness. Texture-wise, the kimchi also gives a contrasting slightly crunchy texture and if you made the bottom burnt they you will even have a\u00a0 bit of crunchy every now and then. It’s one of those dishes that makes you go back for more and more.<\/p>\n

Rice for Kimchi Fried Rice<\/h3>\n

Just like a day old rice is best to use for fried rice recipes, the best rice to use for Kimchi Fried Rice is also day old or refrigerated cold rice. The cold rice from the fridge breaks apart easily with your hands so use your hands instead of a spoon or spatula.\u00a0<\/p>\n

But if you don’t have any cold rice, you can certainly freshly cooked rice while it is hot. My tip is to use 2-3 T less water when cooking the rice so you make it more dry which won’t stick together as much.<\/p>\n

You can use white short grain rice, brown rice, mixed grain rice<\/strong> but probably not Japgokbap. The beans kind of get in the way.\"steps<\/p>\n

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Chef’s Tips<\/h3>\n