Description
Kimchi fried rice, or kimchi bokkeumbap, is Korean comfort food at its finest. This dish is a burst of flavors and, even better, it’s ready in no more than 15 minutes!
Ingredients
Scale
- 1 tbsp oil
- 8 scallion stalks, chopped (38g)
- ½ cup sliced mini sausages (70g)
- 2 tsp Korean soy sauce *see note
- 1 tsp sugar + extra if needed
- ⅓ cup fully fermented kimchi
- 2 tsp gochujang (Korean red pepper paste) + 2 tsp water mixed together
- instant rice container (210g, ~1 cup fresh rice)
- gochugaru (Korean red pepper flakes)
Other
- 1 egg + pan frying oil
- toppings: sesame seeds, sesame oil, seaweed flakes (optional)
Instructions
- In a large frying pan, add oil and half of the scallions. Turn the heat on to medium and let the scallions gently come to temperature. Add the sausages once the scallions begin to sizzle and let it cook for about 5 minutes, or until lightly golden brown. Reduce the heat if needed so the scallions do not burn.
- Add the soy sauce and sugar and mix well. Cooking the soy sauce on high heat brings out more flavor. Add the kimchi and the gochujang + water mix (the water is used to loosen the thick paste).
- Next, add the instant rice and break apart and clumps of rice stuck together. Season with gochugaru for more spice and continue cooking until it reaches your desired crispiness, about 5 to 8 minutes. The longer you cook, the more moisture will evaporate from the rice.
- Taste it and add more seasonings if needed. I added extra sugar which tones down the sourness from the kimchi. Add the other half of the scallions in the last minute and mix to let it soften. Fry an egg in the meantime and garnish with sesame seeds, sesame oil and seaweed flakes. Enjoy!
Notes
Korean soy sauce, or ganjang, is slightly sweeter and much less salty compared to Japanese soy sauce. Adjust your seasonings accordingly if you’re not using Korean soy sauce like this recipe intended!
- Prep Time: 5
- Cook Time: 10