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Also referred to as a hangover meal, this thrifty Korean comfort food is like the Indian Dal, every Korean household has its own way of making it. It’s also a popular street food that’s even served in Korean restaurants. BTW, it isn’t as spicy as it looks! You can control the spice levels. I am finally able to get more vegetarian and vegan Asian food influence into my family’s menu with this recipe and Scallion Pancakes.Â
Choosing the right kimchi
You can make many Korean dishes with kimchi and this Bokkeumbap is one of them because kimchi and rice make a great combo. Store-bought Kimchi is not vegan most of the time because it’s made with shrimp paste and fish sauce. However, nowadays you get vegan kimchi very easily. Also, check the label to know how spicy it is! You can also make it at home. But remember, freshly made kimchi lacks the depth of flavor needed for this kimchi Bokkeumbap recipe. So it’s better to wait at least three weeks to start using it in recipes like these. Alternatively, leave it on the counter for 2 days to speed up the process of fermentation.
My mildly spiced Korean-inspired version is made without eggs or meat and is vegan and gluten-free. Wondering how the vegan Korean kimchi Bokkeumbap tastes? These authentic ingredients give this Korean Gochujang fried rice a myriad of spicy, sour, tangy, and mildly sweet umami flavors. The kimchi juice balances beautifully with the spicy gochujang sauce making it different from Chinese fried rice. If you love fried rice, then you need to try this recipe!
Additional sauces - Coconut amino sauce is added for that umami flavor and is a popular soy sauce substitute. It’s made from fermented coconut palm sap and is soy-free, and gluten-free. It also is lower in sodium than soy sauce, which is why I prefer to use coconut amino sauce instead of soy sauce. You can choose to add either. Now, the traditional Korean stir-fried Bokkeumbap recipes may not call for tomato ketchup, but I like to add some for that extra tang and color. Skip adding it if you don’t want to.
Rice - I prefer to use any long-grain rice to make this Korean dish. You can use any cooked leftover rice (cold). Jasmine or any short-grain variety can also be used. If cooking it fresh, cook it well in advance and cool it down.
Veggies - This is where this easy vegan Gochujang Bokkeumbap with Kimchi recipe gets customizable. Add whatever veggies you have at hand. I added frozen shelled edamame for the protein and chopped mushrooms. You can also add enoki mushrooms, broccoli, snap peas, green peas, carrots, and many more veggies of your choice.
Other aromatics - Ginger, garlic, and scallions are essential because they help complete the dish. Other than these ingredients, to keep the flavors authentic, use sesame seed oil or any vegetable oil in this vegan Korean Bokkeumbap recipe. Vegan butter can also be used but olive oil may not do justice to this dish.
I like to use this Wok whenever I make anything Asian! I love it! If you don’t have a wok, use a wide skillet.
Korean Kimchi Bokkeumbap bowl can be served for breakfast, lunch, dinner, or as a hearty afternoon snack. Serve Kimchi fried rice bowl on weekdays, or towards the end of the week when you are out of fresh produce and don’t know what to make! You can also pack it in lunchboxes because it’s a satisfying and filling dish. You can also serve it as a side when doing an Asian-themed dinner. BTW, if you love turning leftover rice into something better, then give these recipes a try as well - Fodnicha Bhat, Coconut Rice, Tomato Rice, Mint Pistachio Rice, and Thai Basil Rice. If you feel the gochujang paste is very spicy, add just one tablespoon to start with. Doubanjiang is less spicy and probably the best substitute for Gochujang. Sriracha can also be used instead. But remember, sriracha is more spicier than gochujang, so add accordingly. You can make this dish as spicy or as mild as you prefer. Squeeze out the kimchi juice if you don’t want your Korean Gochujang Bokkeumbap to be soggy. I added it with the juice though.
