Recipe

Simple Recipe: Kimchi Fried Rice

kimchi fried rice

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*

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♥ 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. 😀

bibimbap gochujang
gochujang for bibimbap (another Korean dish)

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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.

kimchi fried rice recipe
Enjoy the delicious taste out of simplicity!

 

 

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36 thoughts on “Simple Recipe: Kimchi Fried Rice

  1. Is that sauce in the red bottle the typical sauce Korean restaurants serve with a bi bim bop? Because that is The Perfect Sauce for EVERYTHING, my only issue is that I don’t want a lot of hot peppers, most sauces served here in Chicago are perfectly balanced, you just have to also have a piping hot bowl of 7 or 8 food groups AND the sauce at the same time…hmmm, time for me to go shopping.

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    1. Probably, but I think the local Korean restaurants make their own bibimbap gochujang. Me neither, I can’t eat something tooooo spicy. I like a blend of sweet and spicy.

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    1. Kimchi, a staple in every Korean kitchen, and an item that is part of just about every meal. Was introduced to it when I taught in S. Korea, and was treated to a variety of Kimchi dishes by a retired Korean chef in the Philippines.

      Sheryl, thanks for the recipe!

      Like

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