You can make so many dishes using kimchi, and one of those dishes is Bokkeumbap Kimchi Fried Rice. Kimchi is a traditional Korean side dish composed of fermented cabbage and radishes and seasoned with gochujang, garlic, and ginger. I love buying the medium sized tub of kimchi from Costco. Since the tub is big for one person like me, I go into a kimchi cooking frenzy. I make kimchi fried rice, kimchi pancakes, kimchi mixed with Korean barbecue or kimchi burgers. I find a way to put kimchi into anything!

Why I love Bokkeumbap Kimchi

My friends and family love my bokkeumbap kimchi fried rice recipe so I will make it for family gatherings or cook it when my friends visit. Another alternative to using fresh kimchi for this recipe is using kimchi sauce, which last longer than fresh kimchi. If you cannot finish a jar of fresh kimchi within a couple of weeks, I suggest purchasing a kimchi sauce base at a local Korean or Asian grocery store.  If using kimchi sauce,  taste as you cook to gauge how much sauce to add to the rice based on your preference. I prefer using fresh kimchi for this recipe.

Not only do I make this because my family and friends love it, but also because I just love how quick I can make the dish. Additionally, you may add chopped lupcheong to the bokkeumbap, which is a type of Chinese sausage. It adds a touch of sweetness to the spiciness from the kimchi. Also, I recommend using a day old or more than a day old rice when cooking fried rice.

If you want to try another fried rice recipe, don’t forget to check out my Thai Fried Rice Recipe (Khao Pad). 

Directions

Prepare your ingredients. Take 1.5 cups of kimchi and cut the kimchi into smaller pieces. Heat up pan and add one teaspoon of oil. Add the rice and fry it. When the rice warms up, toss the kimchi and corn together. Taste the rice to see if you need to add more kimchi. Stir-fry for a few minutes and you’re done! Top it off with a sunny side egg. Enjoy!