Korean Kimchi Bokkeumbap Fried Rice

Spicy fried rice with kimchi and a fried egg.
Korean Kimchi Bokkeumbap Fried Rice

Korean Kimchi Bokkeumbap Fried Rice

by Sue Lau | Palatable Pastime

As fried rice recipes go, bokkeumbap is generally a very spicy type of fried rice (as many Korean recipes are), but as well, it is also one of the most simple of fried rice recipes to make.

In this recipe, I used two types of fermented soybean paste. The first, gochujang (which more people may be familiar with) is very common in Korean cooking and is deeply and intensely spicy. The second, ssamjang, is a version of gochujan and includes things such as toasted sesame oil to make it suitable for table use. It’s name implies it is a dipping sauce, and is often used for lettuce wraps and serving with things like kal-bi (Korean barbecued flanken ribs). While it is not being used as a dip in this recipe, I did include it so I didn’t have to mix up extra flavorings (such as sesame oil) and it made it an easy add to the pan to give the flavor complexity.

Everything else is pretty straightforward and simple, provided you know how to fry an egg sunny side up. For the juice in the kimchi- don’t make any special point of draining extra juice from the jar, just use whatever portions out with the cabbage when you are measuring. As for the liquid it adds to the pan, it will evaporate.

And one last word about the egg- it is meant to be runny and have the yolk mixed into the rice, as opposed to other fried rice recipes which scramble the egg and mix it in while it fries. An egg on top is a Korean thing (and not limited to that cuisine) and in fact, an egg on top is a thing of beauty in many types of recipes, setting them head and shoulders above the usual.

~Sue

Korean Kimchi Bokkeumbap Fried Rice

  • Servings: 2-4
  • Time: 15mins
  • Difficulty: easy
  • Print

Korean Kimchi Bokkeumbap Fried Rice
Ingredients:

  • 2 cups cold cooked medium grain rice
  • 1/4 cup chopped red onion
  • 1 tablespoon peanut oil
  • 2 scallions. chopped
  • 1 tablespoon gochujang fermented bean paste
  • 1 tablespoon ssamjang fermented bean paste
  • 3/4 cup finely chopped kimchi with juice
  • 1 fried egg
  • 1 tablespoon toasted sesame seeds

Method:

  1. Heat oil in skillet; add red onion and cook until lightly browned.
  2. Stir in rice, scallions, ssamjang, gochujang and kimchi, and cook until rice is dry and sizzling.
  3. Pour rice into serving dish, and top with a fried egg, and sprinkle with sesame seeds to garnish.

From the kitchen of palatablepastime.com

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