Kimchi Fried Rice (Kimchi-Bokkeumbap)
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
2 bowls
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Calories
582 kcal
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Course
Side Dish, Main Course
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Cuisine
Korean
Kimchi Fried Rice (Kimchi-Bokkeumbap)
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Kimchi fried rice is a weeknight staple for us, and simple is best. Spicy, tangy, and a bit sweet, it’s the complete package. Ready in under half an hour.
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Ingredients
Bokkeumbap
- 2 tbsp cooking oil
- 1.5 cups kimchi (see Note 1)
- 1 tbsp Gochujang (I'm using this Chung Jung O'Food brand)
- 1 batch cooked white rice (= 3 cups cooked rice; see Note 2)
- ½ tsp black pepper
- ½ tbsp sugar
Optional Toppings
- 2 tsp sesame oil
- 2 tbsp Homemade Furikake Seasoning
- 2 scallions, diced
Instructions
- Optional: If your kimchi comes in large pieces, cut it into smaller bits.
- Heat up a wok or sauté pan on medium heat. Once it’s hot, pour in the oil and swirl it around. Add 1½ cups of kimchi and 1 tbsp gochujang, and stir fry for about a minute, just to heat through.
- Stir in 1/2 tsp black pepper and 1/2 tbsp sugar.
- Add 3 cups of leftover cooked rice. Break apart any clumps with a spatula until all the rice grains are separated and mixed with the kimchi.
- Turn off the heat and add any toppings (sesame oil, furikake, scallions) if using.
Notes
- Nutritional facts include the optional toppings.
- Kimchi: This is a perfect time to use up any old bits of kimchi you have. As kimchi ages, it becomes more sour and pungent, so if you’d like a more intense flavour, dig up the oldest kimchi you’ve got.
- Rice: Use cold leftover Plain Cooked Rice for the best results. Freshly cooked rice tends to stick to the pan, even when you use extra oil. Then it just leads to greasy, mushy rice… and it’s not a good time… Chilled rice, on the other hand, is drier with a firmer texture, and doesn’t get as sticky. It’s best to cook your rice the night before, then let it chill in the fridge before using. Refrigerating the rice for at least 4 hours is best.
- Add-ons: Try adding up to 2 cups of mix-in’s of tofu or vegetables (eg. corn, carrots, mushrooms, snap peas, bean sprouts) to bulk up the rice and make it a complete one-pan meal.
Nutrition Information
Show Details
Calories
582kcal
(29%)
Carbohydrates
92g
(31%)
Protein
11g
(22%)
Fat
20g
(31%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
7g
Monounsaturated Fat
11g
Trans Fat
0.1g
Sodium
1053mg
(44%)
Potassium
437mg
(12%)
Fiber
5g
(20%)
Sugar
7g
(14%)
Vitamin A
326IU
(7%)
Vitamin C
4mg
(4%)
Calcium
125mg
(13%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 2bowls
Amount Per Serving
Calories 582 kcal
% Daily Value*
| Calories | 582kcal | 29% |
| Carbohydrates | 92g | 31% |
| Protein | 11g | 22% |
| Fat | 20g | 31% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.1g | 5% |
| Sodium | 1053mg | 44% |
| Potassium | 437mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 326IU | 7% |
| Vitamin C | 4mg | 4% |
| Calcium | 125mg | 13% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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