Because of my unfailing love for both rice and kimchi (김치, a traditional fermented Korean side dish made of vegetables with a variety of seasonings), I’m grateful for the existence of this popular Korean dish. Kimchi fried rice or kimchi bokkeumbap (김치볶음밥) is just a type of Korean fried rice (bokkeumbap, 볶음밥) dish. I’ve tried another kind, but this one is my sweetheart. It’s chiefly made with kimchi and rice preferably the leftover, alongside other available ingredients, such as diced vegetables or meats. It all depends on you. That’s what I like about making this dish. Here, I’d like to share my easy and economical recipe that my husband approves. 🙂
*enough for 2 servings*
♥ 2 cups of kimchi (preferably over-ripened)
♥ 2 cups of cooked rice (preferably leftover)
♥ 1 tbsp, oil (You can use any.)
♥ 1 small chopped white onion
♥ 4 tbsp (or more as you wish), gochujang (고추장, Korean red chili paste)
I use this kind of gochujang because it’s all I have. 😀
1. Heat oil in a pan.
2. Sauté the onion for 2 minutes.
3. Add kimchi and sauté for 3 min.
4. Mix in the rice.
5. Pour your preferred amount of gochujang. Do the mixing.
TIP: Do this over low heat. If it looks dry, you can add a little amount of water. To avoid this, mix it well with speed.