Kimchi Fried Rice
Share
Kimchi-bokkeumbap, or kimchi fried rice, is Korea's best answer to leftover rice. A jar of Kimchi, a hot pan, and dinner is done.
What you'll need
Serves 2.
- 2 cups cooked rice, cooled quickly and kept in the fridge, used within a day
- 1 cup Authentic Korean Kimchi, chopped, plus a spoon of the jar juice
- 1 tbsp gochujang (Korean red pepper paste)
- 1 tbsp soy sauce
- 1 tsp Lee Kum Kee Pure Sesame Oil, plus a little cooking oil
- 2 eggs
- Spring onion and sesame seeds, to finish
Method in a nutshell
- Chop the Kimchi and take the rice out of the fridge.
- Fry the Kimchi in a little oil over medium-high heat for 2 to 3 minutes.
- Add the rice, gochujang, jar juice and soy sauce. Break up the clumps and stir-fry until every grain is coated and starting to crisp.
- Take the pan off the heat and stir through the sesame oil.
- Top with fried eggs, spring onion and sesame seeds, and serve hot.
Rice, handled right: Cooked rice keeps its texture and stays safe when it is cooled quickly, refrigerated, and reheated until steaming hot. Do not reheat it twice.
Our Authentic Korean Kimchi is made using traditional Korean methods and is naturally fermented. It comes in 250g, 500g and 1kg, so the jar matches how fast your household gets through it.