Kimchi Fried Rice (Kimchi Bokkeum Bbap) | 김치볶음밥
Kimchi Bokk-Kkeum Bbap
What: My Mom’s Kimchi Fried Rice with pork belly.
Taste: Firey, tangy, kimchi, with the perfect textured rice and hints of eggs, roasted seaweed, and just the right amount of seasonings.
How It’s Made: Cook pork belly. Then add in kimchi. Add rice and seasonings. Cook egg on the side. Add that in. Then add in garnishing ingredients. Mix. Enjoy!
What To Serve it With: This dish tastes good by itself, but we like to eat this with even more roasted seaweed on the side!
Notes & Tips:
1) A MUST when making Kimchi Fried Rice…
Use very fermented kimchi
Use cold, leftover white rice!
2) Also, all kimchi taste different. My Mom's kimchi is not super salty or spicy, so that's why we add in more fish sauce and Korean red pepper flakes. Thus, use this recipe as a guide, and adjust accordingly to the taste of YOUR kimchi!
Kimchi Fried Rice (Kimchi Bokkeum Bbap) | 김치볶음밥
Ingredients:
- 1 & 1/2 cup of kimchi (VERY fermented), chopped (230g)
- 5 oz. of pork belly
- 1 & 1/4 tsp Korean red pepper flakes
- 1 tsp Dasida Beef Stock Powder (We use CJ Dasida)
- 1 Tbsp garlic, minced
- Cooking Oil
- 1 egg
- 2 cups white rice (cold, leftovers 285g)
- 1 tsp Three Crab Fish Sauce
- 1/4 tsp Dasida Beef Stock Powder (We use CJ Dasida)
- 1 tsp sugar
- 1 tsp Korean plum extract (We use CJ brand)
- 3 green onions, chopped
- 1 cup roasted & salted seaweed (about 12 small rectangles, snipped into 1 in. strips)
- 1 Tbsp sesame oil
Instructions:
- Chop VERY fermented kimchi into small pieces. You will need 1 & 1/2 cup of kimchi, chopped (230g).
- Over medium heat, cook 5 oz. of pork belly in a large skillet/wok. When no longer pink, snip pork belly into very small pieces with scissors. Let it brown and form a texture, but do NOT cover cook. Keep pork belly oils/fat, set aside pork belly in a small bowl.
- In the same skillet with the pork belly oils/fats, increase heat to medium high & add in: 1 & 1/2 cup kimchi (chopped, 230g), 1 & 1/4 tsp Korean red pepper flakes & 1 tsp Dasida Beef Stock Powder. Mix. Reduce heat to medium. Clear out a small circle in the center of the skillet, and add in 1 Tbsp garlic (minced). Mix. Add in more oil if too dry. Mix around until the kimchi juice evaporates a bit. Do not cook for long though. You don't want to dry out the kimchi. If need be, set aside this skillet while you do step 4 to prevent overcooking kimchi.
- In the meantime, in a separate skillet, heat up some oil over medium heat and scramble 1 egg quickly. Remove from heat once just about to be full cooked and set aside.
- Back to main kimchi fried rice skillet: Increase heat to medium high. Add in 2 cups white rice (cold, leftovers 285g). Break down the rice and mix to evenly distribute. Once fully mixed in, add in the following ingredients, giving it a mix in between each ingredient: 1 tsp Three Crab Fish Sauce, 1/4 tsp Dasida Beef Stock Powder , 1 tsp sugar & 1 tsp Korean plum extract.
- Reduce heat to medium low to medium. Add in: scrambled eggs, 3 green onions (chopped). Gently mix by folding. Then add in: 1 cup roasted & salted seaweed (about 12, snipped into 1 in. strips) & 1 Tbsp sesame oil.
- Gently mix by folding and serve immediately. We like to eat this with additional roasted & salted seaweed on the side.
Notes:
instructions with visuals
Chop VERY fermented kimchi into small pieces. You will need 1 & 1/2 cup of kimchi, chopped (230g).
Over medium heat, cook 5 oz. of pork belly in a large skillet/wok. When no longer pink, snip pork belly into very small pieces with scissors. Let it brown and form a texture, but do NOT cover cook. Keep pork belly oils/fat, set aside the meat.
In the same skillet with the pork belly oils/fats, increase heat to medium high & add in:
1 & 1/2 cup kimchi (chopped, 230g)
1 & 1/4 tsp Korean red pepper flakes
1 tsp Dasida Beef Stock Powder (We use CJ Dasida)
Mix. Reduce heat to medium. Clear out a small circle in the center of the skillet, and add in 1 Tbsp garlic (minced). Mix.
Add in more oil if too dry. Mix around until the kimchi juice evaporates a bit. Do not cook for long though. You don't want to dry out the kimchi.
In the meantime, in a separate skillet, heat up some oil over medium heat and scramble 1 egg quickly. Remove from heat once just about to be full cooked and set aside.
Back to main kimchi fried rice skillet:
Increase heat to medium high. Add in 2 cups white rice (cold, leftovers 285g). Break down the rice and mix to evenly distribute. Once fully mixed in, add in the following ingredients, giving it a mix in between each ingredient:
1 tsp Three Crab Fish Sauce
1/4 tsp Dasida Beef Stock Powder (We use CJ Dasida)
1 tsp sugar
1 tsp Korean plum extract (We use CJ brand)
Reduce heat to medium low to medium. Add in:
Scrambled eggs
3 green onions, chopped
Gently mix by folding. Add in:
1 cup roasted & salted seaweed (about 12, snipped into 1 in. strips)
1 Tbsp sesame oil
Gently mix by folding and serve immediately.
This dish tastes good by itself, but we like to eat this with even more roasted seaweed on the side!
Hope you give it a try and enjoy this delicious Kimchi Fried Rice!
Eat Well,
Sarah
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