Kimchi Fried Rice is the ultimate comforat food that's bursting with flavors of sour kimchi.
It is the perfect one-dish meal anytime but especially Make BURNT rice - The key to making the most perfect kimchi bokkeumbap is to let some of the rice burn in the pan.
There's nothing better than burnt rice!!
You can cook Kimchi Fried Rice | Kimchi Bokkeumbap by using 11 ingredients and 7 steps. Here is how you cook Kimchi Fried Rice | Kimchi Bokkeumbap.
Ingredients of Kimchi Fried Rice | Kimchi Bokkeumbap
- Prepare 1 Cup of Rice,.
- You need to prepare 1 Cup of Kimchi Preferably Aged & Homemade,.
- You need to prepare 3 TBSP of Sesame Oil,.
- Prepare 3 Cloves of Garlic Finely Minced,.
- You need to prepare of Gochujang, 1 TBSP Adjust To Preference.
- Prepare Pinch of Sea Salt,.
- Prepare Pinch of Mushroom Powder,.
- Prepare of Eggs, 2 (Optional).
- You need to prepare of Scallions Finely Sliced, For Garnish.
- Prepare of Nori Flakes, For Garnish.
- Prepare of Black Sesame Seeds, For Garnish.
Kimchi fried rice (kimchi bokkeumbap, 김치볶음밥) is a humble Korean dish made basically with kimchi and leftover rice. How to make kimchi fried Rice. The basic technique involves stir-frying the kimchi typically with some aromatic vegetables and seasonings until the kimchi turns soft and. Kimchi Fried Rice, or Kimchi Bokkeumbap (볶음밥), is a simple, delicious fried rice recipe that's made with mature kimchi, rice, and just a handful of other ingredients.
Kimchi Fried Rice | Kimchi Bokkeumbap instructions
- You can check out my previous post for the kimchi recipe..
- Wash and drain the rice 3 times. Add water to submerge the rice with about a knuckle depth. Cook the rice in a rice cooker as per the manufacturer's instructions. Once the rice is cooked, fluff the rice..
- You should have about 3 to 4 cups of cooked rice. Keep chilled in the fridge overnight. The next day, drain kimchi to remove the excess juice. Reserve the juice. *You can do this by squeezing or hang on a sieve.*.
- Finely chop the drained kimchi. Transfer into a bowl. I also reserve some of the kimchi for garnishing. In a skillet over medium heat, drizzle 1.5 TBSP of sesame oil. Once the oil is heated up and at the smoking point, add in the chopped kimchi. Saute for a few seconds..
- Add in garlic and saute until aromatic. Add in the overnight cooked rice. Break up any large clumps of rice with a spatula. Saute until well combined. Add in the kimchi juice and chili paste. Saute until well combined, making sure every grain of rice is well coated. Drizzle in the remaining sesame oil. Taste and adjust seasoning with salt and mushroom powder..
- Give it a final saute. Transfer onto a large plate. You can garnish with scallions, nori and sesame seeds at this stage and serve at this point for a vegan-friendly option. Or you can cook 2 sunny side ups and serve on individual plates as shown in the photos..
- You can check out the detailed recipe video: www.instagram.com/tv/CKB2aMsl61O/.
The trick is in how the ingredients are combined, which can turn it into one of the most flavorful rice dishes ever. This article is part of a series on. Korean cuisine한국 요리조선 료리. v. t. e. Kimchi fried rice or kimchi-bokkeum-bap (김치볶음밥) is a variety of bokkeum-bap ("fried rice"), a popular dish in South Korea. Kimchi fried rice, or Kimchi Bokkeumbap, is a great way to use your kimchi and jazz up leftovers.
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