Korean Kimchi Fried Rice Recipe Collection with Delicious Variations

Korean Kimchi Fried Rice Recipes with Delicious Variations

Kimchi fried rice, or Korean Kimchi bokkeumbap, is made with kimchi and rice, along with diced vegetables, meats and spices. Meats can include beef, chicken, pork, ham or bacon. Fish, shrimp and other seafood can also be used. A variety of diced vegetables are often added such as onion, garlic, carrot or zucchini. The combination of ingredients depend on personal preference. A fried egg is often served on top along with other garnishes such as chopped scallions, herbs, chili and toasted sesame seeds. The good news is that you can easily make Kimchi fired rice at home using this collection of recipes.

Classic Korean Vegetable Kimchi Fried Rice

Ingredients

1/4 cup water
1/4 cup kimchi juice
1 cup chopped kimchi
3 teaspoons sesame oil
2-3 tablespoons gochujang
1 green onion, finely chopped
1 tablespoon sesame seeds, roasted
3 bowls steamed rice (about 3 cups)
1 teaspoon rice bran or grape seed oil
1 sheet of kim, roasted and then shredded

Method

Heat a heavy frying pan over high heat. Add the and heat until very hot. Stir fry the kimchi for about 1 minute. Add the gochujang and rice and stir fry briefly. Then, add the kimchi juice and water and fry the mixture while stirring for about 5-7 minutes with a wooden spoon. Remove from the heat and add the sesame oil and stir through the mixture. Transfer the Kimchi fried rice to a serving bowl and sprinkle with roasted gim, chopped green onion and the roasted sesame seeds. Serve immediately.

Kimchi Fried Rice Cooked in Butter to Mellow the Taste

Ingredients

Salt to taste
2 free range eggs
2 teaspoons soy sauce
1 teaspoon sesame oil
2 tablespoons kimchi juice
Sesame seeds for garnishing
3 tablespoons unsalted butter
1 cup kimchi, roughly chopped
1/2 small onion, finely chopped
2 cups cooked rice that has been cooled
2 teaspoons rice bran or grape seed oil
1/2 cup ham or leftover cooked meat (diced)

Method

Melt butter over medium-low heat in a heavy cast-iron frying pan or Dutch oven. Add the onions and cook for about 2 minutes. Add the kimchi, fry briefly and then add the kimchi juice. Cook while stirring until the mixture comes to the boil (about 3 minutes). Add the meat and stir through for another 3 minutes. Separate the cooked rice grains, and then add to the mixture and stir to mix thoroughly. Then, lower the heat to medium and cook the mixture until most of the liquid has been absorbed into the rice (about 5 minutes). Add the soy sauce and sesame oil and adjust the seasoning with salt, and the dryness of the mixture with more kimchi juice, if required. Transfer the mixture to a serving bowl. Fry the eggs in a separate pan and place on top of the rice. Sprinkle with sesame seeds and some fresh herbs and serve immediately.

Spicy Kimchi Fried Rice with Onion Garlic, topped with Fried Egg

Ingredients

Salt to taste
1 free range egg
1 teaspoon soy sauce
1 scallion, thinly sliced
1/4 cup finely chopped yellow onion
1 small garlic clove, finely chopped
5 tablespoons rice bran or grape seed oil
1/2 cup very sour kimchi, finely chopped
1 cup day-old cooked rice, at room temperature
1/2 teaspoon of Korean chili powder (or similar)

Method

Heat a large, heavy and deep frying pan over moderate heat. Add 3 tablespoons of oil and heat until hot. Stir fry the onion and garlic, sprinkled with a pinch of salt for about 10 minutes, or until the onions have softened a little. Increase the heat setting to high and stir fry the kimchi for 2-3 minutes. Add the rice (with grains separated), and soy sauce and stir thoroughly to mix well. Cook until the rice just starts to turn brown (about 5 minutes). Transfer the rice to a warm, shallow bowl. Fry the egg in a separate pan until the whites are cooked, but the yolk is barely set. Place the fried egg on top of the rice and sprinkle with the chopped scallion and chili powder. Serve immediately, breaking the yolk so that it acts like a sauce when mixed with the rice when eaten.

Mild Kimchi Fried Rice with Egg, Bacon and Mushrooms

Ingredients

1/4 cup Kimchi juice
2/3 cup bacon, chopped
1 tablespoon sesame oil
1 cup of chopped mushrooms
1 tablespoon rice bran oil
1/2 teaspoon garlic, finely chopped
1 cup Kimchi (cut into small pieces)
1 stalk of green onion (finely chopped)
2 tablespoons roasted sesame seeds (for garnish)
3-4 large eggs, fried or poached with runny yolks
3 1/2 cups steamed rice at room temperature or left-over rice

Method

Heat a heavy frying pan over moderate to high heat. Add the oil and when hot add the garlic and bacon and fry for 10 seconds. Then, add the bacon and fry until cooked. Add the Kimchi and mushrooms and fry while stirring for 2 minutes. Add the rice, sliced cooked egg, Kimchi juice and sesame oil and mix through. Serve immediately topped with roasted sesame seeds, green onion and fresh herbs.

Kimchi Fried Rice Recipe with Korean Pork

Ingredients

1 cup diced carrots
1 cup diced zucchini
1 cup chopped kimchi
2 large eggs, whisked
3 tablespoons gochujang
3 scallions, finely sliced
2 cups cold cooked brown rice
2 teaspoons garlic, finely chopped
2 teaspoons fresh ginger, finely chopped
3 tablespoons of rice bran or grape seed oil
1 pound (500 g) pork tenderloin, sliced into thin pieces

Method

Heat a heavy skillet or Dutch oven over high heat. Add 1 teaspoon of oil and cook the egg mixture, flipping once. Remove the cooked egg and slice into long strips. Set the eggs aside. Heat 1 tablespoon oil in the same pan and fry the garlic, scallions and ginger for 30 seconds. Then, add the pork pieces and cook stirring, for 1-2 minutes. Add the zucchini and carrots and cook the mixture for 2-4 minutes. Transfer the mixture to a small bowl. Add remaining 1 tablespoon or oil to the wok, and fry the rice over high heat for 1-2 minutes, while stirring. Add the pork, vegetables and eggs, you have set aside. to the pan and stir through. Finally, add the kimchi and gochujang sauce and mix well until all the ingredients are combined and heated. Serve immediately with fresh herbs and toasted sesame seeds.

Quick Kimchi Fried Rice Recipe with Chicken and Peas

Ingredients

1 cup kimchi
1/4 cup soy sauce
1 teaspoon sesame oil
2 cups jasmine rice (or similar)
2 chicken breast fillets, thinly sliced
1 tablespoon rice bran or grape seed oil
2 green onions (scallions), finely chopped
1 cup frozen peas, thawed, or fresh shelled peas
1 large piece of fresh ginger, peeled and finely chopped

Method

Steam the rice, and then spread on a large large flat tray and cool in the refrigerator. Separate the grains and break up any lumps in the rice. Heat the cooking oil over high heat in a deep heavy frying pan. Add the chicken slices and cook while stirring, for a minute or two until the chicken is a golden color. Add the sesame oil and chopped ginger and cook for an additional minute. Add the kimchi, rice, peas and soy sauce. Mix well and cook for 2–3 minutes while stirring to combine everything together. Serve topped with the green onion and toasted sesame seeds.

Kimchi Fried Rice with Shrimp

Ingredients

1/4 cup of chopped onion
2 cloves garlic, finely chopped
1/2 cup kimchi, roughly chopped
Salt and white pepper, to taste
3 stalks green onions, finely sliced
2 cups cooked white rice at room temperature
12 shrimps marinated in 1 teaspoon soy sauce and 1/2 teaspoon of sesame oil

Method

Heat about 1 tablespoon of rice bran or grape seed oil in a frying pan or wok, until very hot. Stir fry the marinated shrimps until only half-cooked. Then, quickly add the kimchi and fry for about 1 minute. Then, add the onion, garlic and spring (green) onions and fry for an extra minute. Add the rice and sesame oil and heat through while stirring. Season with soy sauce, salt and white pepper to taste. Serve immediately topped with a fried egg, if desired.