BEST Kimchi Fried Rice Recipe (볶음밥 - Bokkeumbap)

By No Recipes · 20 min

Ingredients

Instructions

1. Squeeze the juice from the kimchi into a liquid measuring cup; this liquid is the kimchi juice. Measure out 115 grams of kimchi.
2. Whisk the 1/4 cup kimchi juice, 2 teaspoons gochujang and 1 teaspoon soy sauce until the gochujang fully dissolves.
3. Drizzle 2 teaspoons toasted sesame oil over the 370 grams cooked short-grain rice and mix with your hands so each grain is coated and there are no big clumps.
4. Heat 1 tablespoon vegetable oil in a frying pan over medium-high heat. Add the chopped kimchi and stir-fry until it starts to brown and smells very fragrant.
5. Add the rice and 1 finely chopped scallion, then stir-fry, pressing down clumps until the rice is an even colour.
6. Pour the kimchi juice mixture over the rice, turn the heat to high, and stir-fry occasionally until the rice starts to brown and sticks together less.
7. Taste and season with more soy sauce or salt if needed.
8. When done, add the scallions and plate. Top each serving with 2 sunny side up eggs.

Summarized from No Recipes's video. Watch it for the details.

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