Kimchee Fried Rice – Recipe
The temperature finally fell below 30°C this week, meaning I could start to enjoy cooking again! No more salads and no-bakes: it's time for something hot and spicy. I still get home relatively late from work though, which means I still need something quick to make in the evening. Kimchee fried rice, otherwise known as kimchi bokkeumbap, is perfect: it only takes about 15 minutes to make if you have leftover rice going spare. And I always have rice around.
The ingredient quantities are pretty flexible – it really doesn't matter if you have 25g more rice than I've called for or 40g less of kimchee. This is just what worked best for me, but as long as you don't stray too far from my rough measurements, you'll have a tasty dish either way.
I can't claim that this is an authentic recipe, because as usual, I've made it instinctively and using the ingredients I like. You can too: there's nothing stopping you from dicing some chicken and frying it in there, or maybe some fried tofu. I think the original recipe is literally just rice fried with kimchee, but I love garlic and ginger and will work them into pretty much anything, given the chance. But the rules are there are no rules! This is a homely dish, so have fun with it.
Serves 2.
Ingredients:
1 tbsp toasted sesame oil
2 cloves garlic, finely chopped
2cm cube ginger, peeled and finely chopped
2 spring onions, chopped
430g cooked rice
150g kimchee, chopped
2 tsp gochujang
2 eggs
1 tbsp sesame seeds, lightly toasted (simply cook in a dry frying pan, tossing for even colour)
A good pinch of gochugaru (Korean chilli powder)
Method:
1. On medium heat, fry the garlic and ginger with the sesame oil in a wok for a couple of minutes, until fragrant. Add 2/3 of the spring onions (mostly the white part, reserving the green bits for later), and fry for another minute.
2. Add the rice and stir until evenly coated with the mixture, then add the chopped kimchee and gochujang. Fry for about three minutes, stirring constantly to evenly incorporate everything.
3. When you're ready to serve, fry your eggs as you like them. Divide the fried rice into two portions and top each with a fried egg. Sprinkle over the reserved greens from the spring onions, sesame seeds and gochugaru, and serve.
Enjoy, and have fun.
The ingredient quantities are pretty flexible – it really doesn't matter if you have 25g more rice than I've called for or 40g less of kimchee. This is just what worked best for me, but as long as you don't stray too far from my rough measurements, you'll have a tasty dish either way.
I can't claim that this is an authentic recipe, because as usual, I've made it instinctively and using the ingredients I like. You can too: there's nothing stopping you from dicing some chicken and frying it in there, or maybe some fried tofu. I think the original recipe is literally just rice fried with kimchee, but I love garlic and ginger and will work them into pretty much anything, given the chance. But the rules are there are no rules! This is a homely dish, so have fun with it.
Serves 2.
Ingredients:
1 tbsp toasted sesame oil
2 cloves garlic, finely chopped
2cm cube ginger, peeled and finely chopped
2 spring onions, chopped
430g cooked rice
150g kimchee, chopped
2 tsp gochujang
2 eggs
1 tbsp sesame seeds, lightly toasted (simply cook in a dry frying pan, tossing for even colour)
A good pinch of gochugaru (Korean chilli powder)
Method:
1. On medium heat, fry the garlic and ginger with the sesame oil in a wok for a couple of minutes, until fragrant. Add 2/3 of the spring onions (mostly the white part, reserving the green bits for later), and fry for another minute.
2. Add the rice and stir until evenly coated with the mixture, then add the chopped kimchee and gochujang. Fry for about three minutes, stirring constantly to evenly incorporate everything.
3. When you're ready to serve, fry your eggs as you like them. Divide the fried rice into two portions and top each with a fried egg. Sprinkle over the reserved greens from the spring onions, sesame seeds and gochugaru, and serve.
Enjoy, and have fun.
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