Kimchi Fried Rice (Kimchi Bokkeumbap in Korean) is quick, easy, and inexpensive to make, yet this humble meal tastes simply marvelous. Kimchi is made of fermented vegetables (napa cabbage, radish, scallion, and cucumber are used) and it’s a staple in the Korean diet. It tastes spicy and sour and has a pungent smell. If you have never had kimchi before, or don’t like eating kimchi by itself, try this fried rice recipe because once kimchi is cooked, it loses its pungent taste and leaves just delightful spicy, refreshing, tangy flavors. Unlike other fried rice recipes that use all kinds of ingredients, Kimchi Fried Rice can be simple; with just kimchi and rice. Kimchi is very flavorful so you won’t need any other seasonings. Though my favorite ingredients for kimchi fried rice include Gochujang, a fried egg, and Korean seaweed (I usually put a lot because I love them, but refrained from putting too much for the photos). Kimchi Fried Rice is a very simple dish, but the most important tip to make perfect fried rice is to use day-old rice, which is dry and not soft. Use kimchi juice from the jar to season the rice as it brings out delicious umami flavor, and drizzle with sesame oil which gives nice nutty aroma to awaken your appetite. Wish to learn more about Japanese cooking? Sign up for our free newsletter to receive cooking tips & recipe updates! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram.
