Last December, we visited the land of Kimchi- Korea.
Kimchi is a regular side dish (or banchan in Korean) served in every local meal. Usually, restaurants make their own version of Kimchi. Since 37 B.C. and 7 A.D., Kimchi has been part of Korean’s culture, consuming it everyday. Various studies have shown that eating Kimchi is actually good for the health as source of fiber and probiotics.
With its benefits, Kimchi is one of the main ingredients in Korean cuisine. Now that you know how to make Kimchi (check our previous post), here is another simple recipe that you might enjoy – Kimchi Bokkeumbap.
One of the simplest Korean dish is a Kimchi Bokkeumbap or Kimchi Fried Rice.
Just stir fry your left over rice with some fermented Kimchi and Gochujang, serving it with fried egg on top. We tried different Kimchi rice from fast foods to a small restaurants in Nami Island (featured in Winter Sonata- Koreanovela).
It was served in a stainless lunchbox and a pair of welding gloves. What people do is wear the gloves and shake the hot lunchbox with two hands until everything (including the egg) are mixed well before opening.
Here in our recipe, we used our homemade Kimchi, fermented atleast 48 hours (for a deeper flavor) and fluffy day old rice. The rice was cooked 1:1 water to rice ratio, to get the right moisture of the rice.
So here’s the recipe and tell us what you think. Comment below for suggestions and feedback.
KIMCHI RICE (KIMCHI BOKKEUMBAP)
Yield: 4 servings
50g. Cured Bacon, shredded
30g. White Onion, medium dice
1-1/2 cups Kimchi, drained, reserve juice (a week old kimchi) – Kimchi Recipe
4 cups Cooked Rice (day-old, chilled), break loose
1-1/2 Tbsp. Gochujang (Korean Chili Paste)
3/4 cup Kimchi Juice
2 Tbsp. Unsalted Butter
S. P. to taste
4 pcs. Large Eggs
2 Tbsp. Olive Oil
A sprig of Spring Onion, chopped finely
Nori, cut into thin strips for garnish (optional)
- While preheating wok, chop drained kimchi into strips.
- In a preheated wok, add bacon and cook for 3 mins.or until all the fat has been rendered.
- Add onion and cook for another 2 mins. until onions are softened. Stir continuously to prevent bacon from burning.
- Add kimchi and cooked rice, pressing the cooked rice to break apart and to loosen. Continuously sauté until no lump of rice is visible. Add in the gochujang and kimchi juice, continue sautéing until evenly spread. Season with salt and pepper. Be careful when adding too much salt, the gochujang is a bit salty.
- Take of from fire and add butter. Stir everything. Set aside and keep warm.
- On a separate sauté pan, make 4 sunny side up. Cook until desired doneness of the yolk.
- Serve kimchi rice topped with sunny side up and spring onion or nori strips.