Ever wonder what to do with your leftover rice? If plain fried rice is too dull for your gastronomist tastebuds, then here’s a quick and easy Korean rice dish Bokkeumbap that involves minimum cooking and maximum taste.
In the last decade, Korean food has gained popularity worldwide. According to data by Spoonshot, the interest in Korean cuisine spiked by nearly 90% in 2021. I also became part of this wave in 2021 when I first came to the US.
My first Korean meal was at Bonchon in Seattle, where I had the famous Korean Fried Chicken and Bibimbap, which came with a complimentary bowl of kimchi. It was my first time trying authentic kimchi. In India, kimchi is a staple side dish served with any Chinese platter. However, the taste is nowhere near the original one.
I’ve consumed Korean food so much that I’ve started recreating them at home in my style. However, since this was my first time making Bokkeumbap. Therefore, I took help from “Where is my spoon” website to get the right recipe. Presenting my first ever recipe on the blog, a Korean staple called Kimchi Fried Rice, a.k.a Bokkeumbap.
INGREDIENTS FOR BOKKEUMBAP:
• Any cooking oil of your choice
• Sesame Oil – for adding extra flavour to your rice
• Sesame Seeds – I love this as a seasoning. In fact, I occasionally season my sunny side up with sesame and trust me, it tastes so good.
• Leftover Rice – or freshly cooked rice if you don’t have any leftovers.
• Kimchi – I generally use store bought kimchi but you can also make it at home.
• Teriyaki / Soy Sauce – an alternate for Oyster Sauce but the original recipe uses Oyester sauce.
• Salt (in salt bae action)
• Vegetables (of your choice) – I used a lot of veggies cause I love colours in my food.
• Pepper – for that extra zing.
COOKING TIME: 15 Minutes
easy-kimchi-fried-rice-recipe-1
COOKING INSTRUCTION:
1. Start with chopping vegetables of your choice. I went with Bell Peppers, Cabbage, Onions, and Broccoli.
2. Chop a good quantity of kimchi. I am using kimchi by a brand called Woori that I bought from M2M Mart at Broadway street in Seattle.
3. Chop 3-4 cloves of garlic.
4. Heat the wok and add 3 to 4 teaspoons of vegetable oil. I am currently using Canola oil. However, I keep using different oils for cooking.
5. Fry chopped onions and garlic in oil until golden brown.
6. Add chopped kimchi to the mix and fry for 5-7 more minutes.
7. Add the veggies along with 2 tsp of Teriyaki sauce and a tsp of Sesame oil.
8. Add salt and pepper according to taste and stir for 5 minutes.
9. Add your leftover (or fresh) rice and mix everything.
10. Lastly, add some sesame seeds & green onion (scallion) for garnishing (optional) and serve hot! 🤤😋
You can find more easy recipes on my blog.
