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It’s been a while since I posted a recipe on my blog, so I thought I’d post something I’ve been making recently. Kimchi fried rice is a popular Korean dish and is otherwise known as Bokkeumbap. My recipe here is inspired by a Bokkeumbap I had in a restaurant a couple of weeks ago. I really enjoyed the dish so I decided to try making something similar at home. However, I wouldn’t describe my version as authentic in any way, because I have used some ingredients (and probably methods) that you wouldn’t find used in a traditional Bokkeumbap. So this is just my experimental, inauthentic version of Kimchi fried rice!
I’ve made this recipe four times over the past couple of weeks, and every time it’s been slightly different. This is because I have experimented with using different ingredients that I had at the time. I’ve tried this recipe with both white and brown rice and I feel it works either way.
I don’t know a lot about Korean cuisine, so before discovering Bokkeumbap in a restaurant, I’d never heard of adding kimchi to rice before. I really like the flavour and spice it gives it. On top of the base ingredients of rice and kimchi, I added various other ingredients, some based on what I remembered from the restaurant meal and some just because they were what I had in my fridge. It would be possible to make a really quick and easy version of this dish by literally just adding ready-made kimchi into some cooked rice.
It’s great way to use up leftover rice too – in fact the traditional Korean dish is often made as a way to use up leftover rice and kimchi!
The recipe is suitable for vegans and can easily be made gluten-free by skipping the soy sauce and teriyaki sauce or choosing gluten-free versions.
This recipe makes a generous meal for 2 people or a small meal or side dish for four. You can multiply the ingredients to cook for more people or halve them to cook for just 1.
You can use an ingredient conversion calculator if you want to convert between cups and tablespoons into ml and other units. This is such a useful tool for all recipes!
- 2 cups (uncooked) rice – white or brown.
- 2 tablespoons Kimchi – any brand, but I used Vadasz Super-Beet Kimchi or Raw Kimchi
- Sesame oil, rice bran oil or another cooking oil.
Any combination of the following ingredients:
- Chilli peppers
- Spring onions
- Shredded cabbage (Kimchi is already made with cabbage but you can add extra)
- Green beans
- Vegan meat substitute – I used this Plant Sharwarma Kebab sometimes.
- Bell peppers
- Teriyaki sauce
- Soy sauce
- Mixed herbs
- Salt and black pepper
The above ingredients are all optional suggestions. I’ve made this recipe several times using different combinations of these, but never all of them at once. I think pretty much any other vegetable would work in this recipe as well. I must again stress that although this recipe is inspired by the Korean dish, I have not tried to be authentic!
If you are using leftover or pre-cooked rice, you can skip the rice cooking steps.
- Put 1 cup of rice and 1.5 cups of water in a pan.
- Bring to the boil, then cover and turn down the heat to a simmer. Set a timer for 15 minutes (white rice) or 20 minutes (brown rice). After that time is up, turn off the heat and remove the pan from the hob, but leave the rice covered. Set a timer for 10 minutes.
- While the rice is cooking, chop up any vegetables you will be using. Then heat oil in a wok or a large frying pan. Add the vegetables and/or meat substitutes, adding the ones that take the longest to cook first. Fry them over medium heat.
- When the 10-minute timer goes off, the rice will be ready. Stir this into the wok or pan with the other ingredients.
- Stir in a generous spoonful of kimchi. You can also add in a splash of teriyaki sauce and soy sauce which I did, or otherwise, skip those sauces and add an extra spoonful of kimchi.
- If you are using sesame oil, you could also add an extra splash of that at this stage as it gives a good flavour.
- Add any herbs, salt and black pepper that you want to use.
- Mix everything together and fry for a few more minutes.
- Transfer into a bowl. Eat and enjoy!
Have you ever eaten kimchi fried rice?
Is kimchi fried rice something you eat regularly or is it new to you? What ingredients would you add to kimchi fried rice? I’d love to hear your thoughts in the comments below. If you try this recipe, I’d love to hear what you think of it!
If you like this recipe, you might also like my Creamy and Savoury Avocado and Brown Rice with Lime.